Sweet Potato Nachos
Happy Sunday everyone! I hope you all had a nice weekend full of rest, adventure, and LOTS of Christmas season festivities!
A couple weeks ago, I took a challenge by Chelsea’s Messy Apron to create a dish using Alexia Foods frozen sweet potato fries. Let me tell you… they are AMAZING. You can find them at Fred Meyer (insert jingle here). These fries may come frozen, but they taste as fresh as ever and completely melt in your mouth.
I had actually planned a nacho dish for my husband and I that night but when I saw these fries, I knew I had to use them. I admit I have never been much of an experimenter when it comes to mixing completely flavors that I would consider different food genres. However I just could not pass up this opportunity – after all, I was not giving up my need for nachos OR sweet potato fries. A compromise was in order.
I made this dish for the first time a couple of weeks ago. I couldn’t help myself (like I really tried!) so I made it again half a week later for us and some friends for Sunday Night Football.
Just take it in…
It is such an easy meal. This serving size served four of us comfortably. I am in love with this meal not only because it tastes amazing, but it’s pretty guilt-free! Use avocado – all the avocados! I am a huge fan of avocado as it contains omega-3 fatty acids which pretty much helps your body in every way possible. I tend to add them in whatever meal I can. I also prefer to use ground turkey over beef simply because I feel it is less fatty and oily.
Bake the sweet potato fries for 15 minutes in a medium-shallow pan on 350 degrees for 25 minutes or until they are starting to crisp at the ends. While sweet potato fries are baking, cook ground turkey on medium-high heat in a medium sauce pan and add half a package of Old El Paso Original Taco Seasoning to the pan.
Once the sweet potato fries are done, add cooked ground turkey and chopped red onion to the pan and bake for another 5-7 minutes. Once done, put remaining toppings of avocado, tomato, lime creme, and cilantro. You’re done!
Lime Crema: In a small bowl, mix thoroughly 1/3 cup of mayo (I used olive-oil mayo), zest and juice of 1 lime, 1/4 cup of chopped cilantro, and 1 cup of light sour cream or greek yogurt.
I hope you guys love this meal as much as I do! I would love to hear your feedback or what you experiments you may have done on your own dish!