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Roast sweet potato nachos

Like a jacket potato, only crunchy! These veg-loaded spuds make an easy dinner or a healthy, filling after-school snack.

Allergens: Recipe may contain peanuts, milk and lactose.

9 Ingredients


  • 4 sweet potatoes, peeled

  • 400 can black beans, rinsed, drained

  • Coarsely grated cheddar, to serve

  • Plain corn chips, to serve

  • Sour cream, to serve

  • Chopped avocado, to serve

  • Chopped tomato, to serve

  • Thinly sliced long fresh red chilli, to serve

  • Fresh coriander leaves, to serve

2 Method Steps


  • Step 1

    Roast sweet potatoes

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    (4 sweet potatoes, peeled) at 180C/160C fan forced for 1 hour or until tender. Halve lengthways, without cutting all the way through. Scoop flesh into a bowl (leaving skins as shells) then mash. Stir in black beans (400 can black beans, rinsed, drained). Season.


  • Step 2

    Spoon mixture into shells. Sprinkle with cheddar (Coarsely grated cheddar, to serve). Grill on High until melted and golden. Top with corn chips (Plain corn chips, to serve), sour cream (Sour cream, to serve), chopped avocado (Chopped avocado, to serve) and tomato (Chopped tomato, to serve), sliced chilli (Thinly sliced long fresh red chilli, to serve) and fresh coriander (Fresh coriander leaves, to serve).
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Image by Brett Stevens

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