YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Pulled Pork
Enjoy a creative twist on nachos that swap traditional chips for crispy baked sweet potato rounds, topped with succulent pulled pork, a fresh salsa, creamy avocado, and a kick of jalapeño. This dish delivers a satisfying crunch, a burst of tangy lime, and a medley of textures that make every bite both flavorful and nourishing.
INGREDIENTS
5 ounces Pulled Pork
1 medium Sweet Potato
1 teaspoon Olive Oil
1/4 medium Avocado
1/4 cup Tomato Salsa
1 medium Jalapeño
1 Lime wedge
1 tablespoon Cilantro
PREPARATION
Preheat your oven to 425°F.
Wash and thinly slice the sweet potato into rounds. Toss the slices with olive oil and a pinch of salt and pepper.
Arrange the sweet potato slices in a single layer on a baking sheet and bake for 20-25 minutes until crispy, flipping halfway through.
While the sweet potato chips are baking, gently reheat the pulled pork in a small saucepan over medium heat.
To assemble, layer the crispy sweet potato chips on a serving plate, then top with a generous portion of pulled pork.
Spoon over the tomato salsa, scatter jalapeño slices, and add diced avocado on top.
Squeeze a lime wedge over the nachos and garnish with fresh cilantro.
Serve immediately and enjoy this nutritious twist on nachos.