Nacho Style Twice-Baked Sweet Potatoes
with Spiced Cauliflower-Walnut Crumble
Cooking time
35 minutes
Servings
4
Calories
500 /serving
Who said snacks aren’t for dinner? Combining the tasty toppings of a heaping nacho platter with the comforts of cheesy tater skins is a nourishing combo. Roasted sweet taters are wholesome vessels for a cheesy, nutty topping. The kids can load on tomato, avocado and lime sour cream.
We will send you:
- 1 Lime
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Scallions
- 900g Sweet potatoes
- 1 Tomato
- 114g Avocado purée
- 50g Chopped walnuts
- 120g Grated mozzarella
- 86ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Walnuts
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
7 g
Sodium
950 mg
Total Carb
62 g
Sugars
14 g
Protein
17 g
Fibre
12 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Halve the sweet potatoes lengthwise.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until browned and tender.
Mise en place
- Meanwhile, small-dice the tomato; season with S&P.
- Remove the root ends of the scallions; finely chop the white bottoms and thinly slice the green tops, keeping them separate.
- Cut the lime into 6 wedges.
Make the spiced crumble
- When the sweet potatoes are almost done, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the cauliflower rice and white bottoms of the scallions. Sauté, 4 to 6 min., until browned.
- Add the walnuts and cook, stirring often, 2 to 3 min., until fragrant; season with all but a pinch of the remaining spices.
Finish the sweet potatoes
- When the sweet potatoes are browned, flip and top with the cheese.
- Switch the oven to broil, 2 to 3 min., until the cheese is golden brown and melted.
Make the citrus sour cream & serve
- In a small bowl, combine the sour cream, juice of 2 lime wedges, 1 tsp water, the remaining spices and S&P.
- Divide the sweet potatoes between your plates.
- Top with the spiced crumble.
- Garnish with the avocado purée, citrus sour cream, tomato and green tops of the scallions.
- Serve the remaining lime wedges on the side. Bon appétit!
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