Sweet potato nacho tray

These were sensational — Ross loved them!

Instead of using crisps as the nacho base, we swapped them for sweet potatoes.

✅ Sweet potatoes are a nutrient-dense, complex carbohydrate that helps support more stable blood sugar levels.

Unlike crisps, which are a simple carbohydrate, sweet potatoes contain fiber that slows digestion. During the crisp-making process, much of the fiber is stripped away, meaning the starch is rapidly broken down into glucose — leading to quick spikes in blood sugar and insulin.

A simple swap, but a big win for both flavour and nourishment.

541 calories per person (serves 2)

P: 35g C: 34g F: 29g

Ingredients

🍠

• 350g sweet potato

• 10 sprays of 1kcal spray

🥩

• 250g 5% fat beef mince

• 4g hot chilli power

• 4g garlic granules

• 4g smoked paprika

🥑

• 100g avocado

• Quarter lime- juice squeezed in

🍅

• 10 x vine ripe cherry tomatoes

• 20g finely diced red onion

• Handful of fresh coriander

• Quarter lime- juice squeezed in

🧀

• 30g grated mozzarella

• 25g grated cheddar cheese

• 20g sour cream and chive dip

Method

Pre heat oven to 200 degrees

🍠 Grab a large baking tray and line with tin foil.

Slice up sweet potato and line baking tray. Around half a cm thick.  Spray potato with 1kcal spray and season with salt and pepper. Pop in oven for 25 mins.

While sweet potato is baking you can make the rest:

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🥑 Avocado: mash up in bowl. season with salt and pepper and lime juice.

🍅 Salsa: dice Cherry tomatoes, dice red onion, finely chop coriander- mix together- season with salt and pepper and lime juice.

🥩 Mice beef: I didn’t use oil. Brown mince add seasoning and mix well. Keep on a low heat for a few mins until cooked.

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When sweet potatoes are ready bring them out- top with mince mix and cheese and pop back in the oven for a few minutes until cheese has melted.

Before serving- top with the rest- salsa, avocado and sour cream and enjoy!!!!