Post number 20 for VeganMoFo. I met my goal to have 20 blogs during Vegan MoFo! I might even exceed my goal by a post or two.
The concept of the sweet potato nacho is not a new one. I am sure I have seen it on other MoFo blogs and that it is in several cookbooks that we own. I am posting it here not as my own recipe, but just to share a fun idea.
Sweet potatoes are always in season in North Carolina, so we can find them every weekend at our year-round farmers market in Durham. This is a vegetable that I have only recently begun to like. I decided that when I became vegan that I would try to like everything that is vegan. Now that I am gluten free and vegan, I do not refuse any food as long as it comes under both categories. If I can eat it, I will eat it. In making myself consume sweet potatoes, I actually began to like them with the caveat that I only like them savory. Well, unless you bake a vegan and gluten free sweet potato pie. I think I would like that, although I never had the non-vegan or vegan version of it.
This week we had four sweet potatoes, two large and two small, and we decided to make sweet potato nachos. I am not going to post a recipe, since it is not mine to share. I will, however, tell you what I used. I roasted potato slices with smoked paprika, chili powder, cayenne, and cumin. When the potatoes were crispy, I placed them on a plate and added the following toppings: vegan refried beans, tomatoes, salsa, black olives, hot red pepper, avocado, and cilantro. You could even throw on some vegan cheese to make this more fun.
Serve this up with some greens and you have a healthy and fun meal!