Hello sweet potato nachos!
It’s the time of year to stop boiling sweet potatoes. Instead we’re going to turn them into snack food that’s far more enticing. I only had a chance to sample a few of these…my family devoured the rest.
What I Used
Sweet Potato – 1
Cooking Oil – 2 tbsp.
Paprika – 2 tsp.
Allspice – 1/2 tsp.
Salt – 1/2 tsp.
Toppings – bell pepper, black olives, hot peppers, cheese
Slice the sweet potato thin. In a bowl, gently toss slices with oil, paprika, allspice and salt. Place in a single layer on a sheet pan covered in foil or parchment paper. Roast in a 400°F (205°C) oven for 20 minutes. Eat as is or arrange in middle of sheet pan and top with favorite toppings. Broil in oven until warm or when cheese is melted.
FIVE KEY MOVES TO GET RIGHT
1. What does thin slices actually mean?
Somewhere between 1/4-inch and paper thin.
2. Toss slices gently
Use your hands. Raw sweet potato slices snap easily.
3. Give the slices elbow room on the sheet pan
If they overlap they will boil. We want the edges to curl up.
4. Don’t set it and forget it
Near the end of roasting the sweet potatoes have a habit of going from perfect to burnt. Keep an eye on them.
5. Crisp isn’t the goal
The sweet potato slices won’t go crisp like a chip. When the edges curl up they are done.
Hope you get a chance to sample more than I did. None will go to waste!
Want more fast flavours?
You don’t have to start from scratch. Steal these 5 fast flavours to get started! ⬇️
https://shouldicookit.com/made-by-you/
Should I Cook It? 
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