Sweet Potato Nachos
Light version of the classic nachos, made with sweet potato instead of corn chips.
Equipment
- Mandolin
Ingredients
- 500 g sweet potato*
- 1 cup shredded cheese
- 200 g mince meat
- 1 bell pepper diced
- 1 red onion** diced
- ¼ zucchini diced
- 1 medium tomato diced
- 1 tbsp garlic-infused olive oil
- salt & pepper to taste
Optional Garnishes
- green onion green top only for low-FODMAP
- avocado ⅛ is low-FODMAP
- sour cream lactose-free for low-FODMAP
- fresh cilantro
Instructions
- Pre-heat oven to 200C / 390F.
- Wash and peel sweet potatoes, and slice into 0.5cm (0.2”) thick rounds using a knife or mandolin.
- Lay sweet potato slices out on a lined baking sheet and bake in oven for 15 minutes until beginning to brown and crisp.
- In a fry pan over medium heat, warm the oil. Add the onion, bell pepper, and zucchini and cook until just soft (5-8 minutes).
- Add the minced meat into the frying pan and cook until fully browned, (about 10 minutes). Season with salt and pepper.
- Remove the sweet potato from the oven. Using the baking sheet from the sweet potatoes, overlap the cooked chips to form your nacho base.
- Scatter meat and vegetable mixture across the sweet potato base. Top with diced tomatoes and shredded cheese.
- Return to the oven and bake until cheese ismelted and beginning to turn golden;around 10 minutes.
- Top with any of the optional garnishes, and enjoy!
Notes
* 75g of sweet potato is considered low-FODMAP, above this can be high in the FODMAP mannitol. If this is a problem for you, you could swap ⅔ of the sweet potato for regular white potato instead.
** If red onion is a problem for you, as it is high in FODMAPs (fructans) then replace this with diced green tops of leeks.