Fall temperatures arrived early here in Minnesota this year, and I’m getting a serious itch to cook allllllll the things. Craving nachos one night but not really wanting to eat corn, I decided to use a couple sweet potatoes we had on hand and whip up some sweet potato nachos. Sweet potatoes are one of my favorite versatile vegetables for replacing grains in recipes.

I thinly sliced two sweet potatoes and tossed them in avocado oil, salt and pepper so they were generously coated and roasted them at 400 degrees until starting to brown (about 20-25 mins with one flip half-way through). Then I sprinkled shredded cheese and bacon bits on the tray of roasted sweet potatoes and popped them back in the oven to melt the cheese just a couple minutes.

Having previously prepped toppings, I let individuals make their own like a “nacho bar” style. Toppings included green onion, black olive, sour cream, etc. Really easy, and a big hit!