Loaded Sweet Potato Nachos

Loaded Sweet Potato Nachos


Do you ever just want an easy-sharing type of lunch, dinner or snack? Something you can nibble on together whilst chilling in front of a film? (Not that I let my children eat on the sofa, of course, because it is new- hello uptight parents!) But does the thought of laying out a calorie-dense bowl of junk give you a case of the mother (or father) guilts?

If you would like to lay out something delish and “snackish” for your little ones, safe in the knowledge it still contains some goodness of carefully hidden vegetables- read on! I have a new take on the ultimate sharing food, nachos. Meet the Clean Little Tummies’ Loaded Sweet Potato Nachos.

This dish is a clever little treat, as we use sweet potatoes (as opposed to processed, salty corn chips) as the base. Although it feels indulgent, fresh vegetables are at its core. We use classic toppings, such as avocado and a simple tomato salsa, and opt for some plain yoghurt instead of sour cream for our creamy avocado dressing - but you can add anything you like.

If you have a bean chilli already made, you could add that as a topping, or some simple shredded chicken would work well for some extra protein. Make as much as you need - this recipe makes a nice sharing portion for my Clean Little Tummies and a few for me! 


You will need: 

2/3 Sweet potatoes, finely sliced into rounds

1 tsp smoked paprika

50g cheddar cheese, grated (or use mozzarella or feta if you prefer, or omit altogether as the yoghurt adds a creamy taste) 

1 avocado

1 lime

2/3 tbsp natural yoghurt,

a handful of ripe, chopped tomatoes

For sprinkling: fresh chopped coriander and pumpkin seeds

A little note on seasoning : I don't use much salt in my recipes and sometimes add a pinch of pepper, but if you're keen on some seasoning add it where you think it is needed.

Here's what to do:

Pre heat the oven to 200 C Fan and place the sliced sweet potato rounds on a baking sheet. Drizzle with some olive oil and sprinkle over the paprika. Bake for 15-20 minutes until they are crisp and golden brown.

Meanwhile, use half the avocado, lime and a spoonful of yoghurt to make an avocado cream sauce. Recipe is here.

Chopped the remaining avocado into small pieces.

Chop the tomato finely and mix with some coriander if you like.

Once the sweet potatoes rounds are cooked, sprinkle with the cheese and place under the grill until the cheese has melted, then add your toppings as you please. Or leave the toppings on the side for dipping (especially if you think your Clean Little Tummies would prefer to choose their own).

Serve immediately with a sprinkle of fresh coriander or pumpkin seeds.

Hope you enjoy them, thank you for reading!

Caroline & The Clean Little Tummies xxxx

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