No categories

CSA Recipe of the Week: Southwest Sweet Potato Nachos

Slices of perfectly roasted sweet potatoes replace tortilla chips in this classic dish.

November 4, 2016

Weekly CSA Recipe

There’s no shortage of tortilla chips in Baja Arizona, which might make you question why anybody in this state (ahem, I) would create a nacho recipe with sweet potatoes. Well, the answer is simple: sweet potato nachos are incredible. Southwest sweet potato nachos are even better.
shelby-thompson_southwest-nachos_edible-baja-arizona_04

Imagine this: A plate piled high with thinly sliced, perfectly seasoned, perfectly roasted sweet potato wedges. Then you take that perfect plate of sweet potato “chips” and top it with loads of freshly made tomatillo salsa, tender black beans, creamy tahini sauce, roasted Anaheim peppers, crunchy okra, and a sprinkle of green onions. You can’t really complain about tortilla chip-less nachos when you’ve got all that going on.

shelby-thompson_southwest-nachos_edible-baja-arizona_06

You know what makes these southwest sweet potato nachos even better (besides the fact that they’re healthy, dairy free, and absolutely beautiful to look at)? Most of the ingredients in these guys are locally sourced. And while I got the sweet potatoes, okra, tomatillos, green onions, and the roasted peppers from Tucson CSA, they can also be found at the farmers market! So enjoy your hearty, healthy, beautiful, sustainable, and ethical southwest sweet potato nachos with utmost satisfaction. You’re really doing the world a favor by eating them.

Southwest Nachos
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Southwest Nachos
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. To make the tomatillo salsa: Turn the broiler on high. Place the tomatillos on a baking sheet and broil for 12 minutes, flipping halfway through. Remove the tomatillos and allow them to cool. Once the tomatillos are cool enough to handle, add them to a blender or food processor with 2 cloves of garlic, 1/4 teaspoon salt, and the white part of a green onion. Pulse until the ingredients transform into a slightly chunk salsa.
  2. Heat the oven to 400 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle 1/4 teaspoon salt, cumin, chili powder, and garlic powder over the sweet potatoes and toss to evenly coat them. Roast for 20 minutes, flipping halfway through.
  3. To make the tahini sauce: Whisk tahini, lemon juice, 1/4 cup water, 1 clove pressed garlic, 1/4 teaspoon salt, and pepper until the sauce is smooth and creamy.
  4. Once the sweet potatoes are done, place them on a large plate. Top them with black beans, roasted pepper, okra, tomatillo salsa, tahini sauce, and thinly sliced green onions.
Share this Recipe
Powered byWP Ultimate Recipe

Tags: , , , , , ,




Previous Post

Southwest Nachos

Next Post

SAACA Presents: Sweet Charity Dessert Challenge





You might also like