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.
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.
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.