recipes
Cheesy sweet potato and nacho pull
Serves:
2019-03-07
Ingredients
- 2 large sweet potatoes, scrubbed and diced skin on
- 2 tbsp olive oil
- Salt and pepper
- 1 tbsp smoked paprika
- 150ml fresh cream
- 1 lime
- 1 bag plain nachos (TESCO)
- 1 jar tomato salsa(TESCO)
- 1 tin sweet corn, drained (TESCO)
- 1 jar red slice jalapenos (TESCO)
- 200g vegan cheese, shredded (Sheese)
- 3 tomatoes, deseeded and chopped
- 1 avocado, peeled and diced
Method
Start by mixing together the cream and juice of ½ lime and place in the fridge. Place the potatoes into a bowl with the oil, paprika, salt and pepper. Mix well and place onto a large baking tray. Bake at 200`c for 20 minutes. When ready, remove from oven and lay over the nachos. Spoon over the salsa, sweet corn and sprinkle over the cheeses. Spoon over the jalepenos and place under a hot grill for 2-3 minutes to melt the cheese. Serve in big bowls sprinkled with the chopped tomatoes and avocado and lime wedges on the side.
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