Yummy Sweet Potato Nachos

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INGREDIENTS:

  • 1 Tbsp coconut oil (melted) or avocado, or olive oil 
  • 1/2 Tbsps smoked paprika
  • 1 tsp garlic powder
  • sea salt and pepper to taste
  • 3 medium sized sweet potatoes, washed and sliced into 1/4 inch slices
  • ½ cup frozen corn kernels (or use fresh corn on the cob, seasoned and roasted in the oven at 425f for 12 minutes)
  • 3 green onion, finely sliced
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, halved jalapenos to taste (pickled or fresh), sliced
  • 1 lime, juiced
  • fresh cilantro to garnish

DIRECTIONS:

  1. Preheat your oven to 350 degrees
  2. In a small bowl, whisk the oil paprika, garlic powder salt and pepper together until its well combined.
  3. Pour it over the sweet potato slices and toss them until they are well coated.
  4. Layer the sweet potato slices on two baking trays. Bake for about 20 minutes.
  5. Using tongs, carefully turn the wedges over and bake for another 15 minutes.
  6. Once the sweet potatoes are roasted, arrange them evenly on a platter.
  7. Top them with jalapenos, avocado, corn, tomatoes, spring onion and cilantro.
  8. Squeeze lime juice and season with salt and pepper if desired. Eat while hot.

Adapted from www.cleanfoodcrush.com