So, we did something a little risky but it’s okay, because it was ALLL worth it. We did some autoimmune protocol, paleo friendly sweet potato nacho action. For the rest of this post we’ll just say “AIP.” For those of you on AIP you’ll know that recreating any Southwest/Mexican flavored dishes gets real tricky without seed based spices and peppers (cumin, paprika, peppers). BUT, this native Texan is here to tell you these don’t disappoint…
If there’s one dinner I remember having as a kid it is NACHOS. A big ol’ sheet pan of spicy nachos with a thick layer of refried beans, meat, and cheese. More like two pans. When there are six children in the family it’s a good move to have two sheet trays of food. I wonder if we even had three? I’m not sure. All I know is that when those pans hit the table you had better be on the edge of your chair because the race was on. It is unbelievable how quickly a whole pan of food can disappear before your eyes. (As an adult, I blame my tendency of eating way too fast on these nachos.)
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Lately, I have been craving those delicious nachos of my childhood and…obviously, they are the opposite of auto immune protocol/paleo friendly (we’re looking at you: corn, legumes, dairy, and nightshades).
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Enter: Sweet potato nachos.
AIP PALEO SWEET POTATO NACHOS
Roasted sweet potato rounds with AIP taco meat, quick pickled jicama and red onion, loads of cilantro and guacamole.
The sweet and tart jicama and red onion add crunch while the roasted sweet potato rounds give that comforting texture I remember so fondly! Fresh cilantro and limey guac hint at those tex-mex flavors. Add a cold drink and you got your self a meal.
Oh, just be sure to make enough.
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AIP Sweet Potato Nachos
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AIP Sweet Potato Nachos
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 1x
- Category: Dinner
- Cuisine: Mexican
Description
Auto immune, paleo, (whole 30 option) friendly sweet potato nachos.
Ingredients
- 1 tablespoon cooking oil
- 1 lb. ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon mexican oregano
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 5 medium sweet potatoes
- 1 cup diced jicama
- 1/2 cup diced red onion
- juice of one small lime
- 1/2 teaspoon salt
- 1 teaspoon maple syrup (optional. Omit if whole 30)
- 2 avocados
- salt
- Juice from 1 lime
- 1 cup loosely packed cilantro (more or less as desired)
Instructions
- Pickle the jicama and red onion: Put the jicama and red onion in a bowl and season with salt, lime juice and maple syrup. Stir and place in fridge.
- Sweet potato rounds: Preheat the oven to 400 degrees. Peal the sweet potatoes and slice into rounds about 1/2 inch thick. Brush with oil and lightly salt the rounds. Place on baking sheet in single layer (you may need to use two trays). Bake for 20-30 minutes until lightly browned and easily pierced with a fork. While they cook….
- Cook the meat: Put the meat in a skillet over medium heat. Add salt, oregano, garlic powder and onion powder. Alternatively add 1 teaspoon chili powder. Break up the meat with a wire whisk and cook till no longer pink. Keep meat warm.
- Prep the guac: Mash avocados and season with salt and lime juice to taste
- Cut cilantro off stalks and set aside.
- Sweet potato rounds should be cooked by now! Place them all on one tray and top with the meat and the pickled mix (without the liquid). Broil for 2-3 minutes. Top with lots of cilantro and guacamole. Serve with salsa if desired.
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