Sweet potato nachos
|1||sweet potatoes — large, sliced|
|olive oil — for roasting|
|sea salt and freshly ground black pepper|
|1 cup||cheddar cheese — or mozzarella cheese, grated|
|1||tomato — finely chopped|
|½||onion — finely chopped|
|½ tsp||dried chilli flakes|
|1||avocado — mashed|
|salt and freshly ground back pepper|
|½ tsp||spirit vinegar|
|1 Tbs||sour cream|
Season the sweet potato slices and drizzle with olive oil.
Roast the sweet potato slices, in the oven until golden and crisp. Drain on kitchen paper and arrange on a dinner plate.
Top the sweet potato with cheese and return to the oven until the cheese is melte.
Then top the cheese with tomato, onion, dried chilli flakes, and oregano. Scoop generous spoonfuls of guacamole and sour cream.