YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Smoky Pulled Pork
A delicious twist on classic nachos featuring crispy baked sweet potato slices topped with succulent smoky pulled pork, melted reduced-fat cheddar, creamy avocado, and zesty tomato salsa. This dish offers a satisfying crunch and a balance of textures and flavors, perfect for a hearty meal that fits your nutritional goals.
INGREDIENTS
1 medium Sweet Potato (114g)
4 ounces Pulled Pork (113g)
0.5 ounce Reduced-Fat Cheddar Cheese (14g)
1/4 Avocado (50g)
2 tablespoons Tomato Salsa (30g)
Olive Oil Spray (3 spritzes)
PREPARATION
Preheat your oven to 400°F.
Wash and slice the sweet potato into thin rounds, aiming for a chip-like consistency.
Lightly coat the sweet potato slices with olive oil spray and arrange them in a single layer on a baking sheet.
Bake the sweet potato slices for 20-25 minutes or until they are crispy, flipping once halfway through.
While the chips are baking, gently warm the smoky pulled pork in a pan over medium heat.
Once the chips are done, arrange them on a serving plate and evenly distribute the warm pulled pork on top.
Sprinkle the reduced-fat cheddar cheese over the hot pork, allowing it to melt slightly.
Top with diced avocado and spoon the tomato salsa over the nachos for a burst of freshness.
Serve immediately and enjoy your balanced, flavorful meal.