Spicy Sweet Potato Nachos with Sriracha
Time: 30 minutes
Serves: 2-3
INGREDIENTS
- 2 sweet potatoes, thinly sliced
- 1 tablespoon olive oil
- ¼ cup sliced black olives
- ¼ cup corn
- 1 jalapeño, sliced into rounds
- ¼ cup pickled red onion
- 1 tomato, diced
- 2 green onions, thinly sliced
- 1 packet Mac ‘N Cheeze Sriracha sauce
- Lime wedges for serving
- Salt and pepper
Dive into a whirlwind of bold flavors with these sweet potato nachos topped with fresh, vibrant ingredients. Thinly sliced sweet potatoes, roasted in olive oil, replace classic tortilla chips for a tender and crisp base. Loaded with black olives, crunchy corn, spicy jalapeños, and tangy pickled red onions, every bite is a festival of textures. Fresh tomatoes and green onions add brightness, while LeGrand’s Sriracha Mac & Cheeze sauce drapes everything in a creamy, spicy, and decadent layer. It’s ready to enjoy a squeeze of lime, a pinch of salt, a crack of pepper. Serve warm, solo or to share!
INSTRUCTIONS
- Cook the sweet potatoes: Preheat the oven to 220°C (425°F). Toss the slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and crispy.
- Warm the sauce gently over low heat.
- Assemble: Arrange the sweet potato slices on a serving plate. Drizzle with the Sriracha Mac & Cheeze sauce, then top with olives, corn, jalapeño, pickled red onion, tomato, and green onions.
- Serve with lime wedges and enjoy immediately.
