zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Izy Hossack's Sweet Potato Nachos with Coriander Crema

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Izy Hossack's Sweet Potato Nachos with Coriander Crema

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Serves: 4

    Ingredients

    2 essential Waitrose sweet potatoes

    2 tsp smoked paprika

    2 tbsp oil

    salt

    1 essential Waitrose red onion

    1 essential Waitrose bell pepper, seeds and stem removed

    2 tsp ground cumin

    1 tsp ground cinnamon

    a 400g can of essential Waitrose borlotti beans (or kidney beans)

    150ml soured cream

    30g coriander, plus extra for sprinkling

    1 essential Waitrose lime, juiced

    100g essential Waitrose cheddar cheese, grated

    200g bag of essential Waitrose salted tortilla chips

     

    Method

    1.     Preheat the oven to 180oC.

    2.     Rinse the sweet potatoes then cut them into roughly 2cm cubes. Place onto a baking tray and drizzle with 1 tbsp of the olive oil. Sprinkle on the smoked paprika and a pinch of salt. Toss together on the tray to coat then place into the oven to roast for 30 minutes, flipping the cubes after 20 minutes of roasting. Leave the oven on for step 6.

    3.     Meanwhile dice the onions and bell pepper to roughly 1cm pieces. Heat the remaining olive oil in a large frying pan over a medium-high heat. Once the oil is hot add the onion and bell pepper and turn the heat down to medium. Cook for 5-10 minutes until the onions have turned translucent. Add the ground cumin, ground cinnamon and a pinch of salt. Drain the borlotti beans but reserve 2 tbsp of the liquid from the can. Add the beans and the reserved liquid to the frying pan and stir through. Leave to cook for 10 minutes on a low heat, stirring occasionally to prevent it from burning. Season to taste with salt then take off the heat.

    4.     To make the coriander crema: in a medium bowl or jug combine the soured cream, coriander, lime juice and a pinch of salt. Blitz together with a hand blender until smooth (or just blend everything up in a blender/food processor).

    5.     Tip the tortilla chips out onto a baking tray – I use the baking tray that I roasted the sweet potatoes on – and top with the borlotti bean mixture, then the sweet potatoes, then the cheese.

    6.     Place back into the oven for 5 minutes or until the cheese melts. Drizzle on the coriander crema and top with a few fresh coriander leaves. If you want it spicy, drizzle on some of your favourite hot sauce then serve immediately.

     

    Your recipe note

    Edit your recipe note

    Find more of Izy Hossack's recipes here: www.topwithcinnamon.com

    Comments

    Average user rating

    4 stars

    Glossary