A few months back, my sister and I decided to take the next step in our sistership and move in together. Again. We lived with each other until she went to college, and let me tell you we hated each other. I mean…wrestling each other over a pair of underwear kind of hate ( that’s a story for another time). However, over the years God put something in our morning coffees and we actually started to like each other, and so when she moved down from D.C. , we didn’t hesitate to be roomies. Miracles can happen, people.
Living together has been smooth sailing, minus one unfortunate time I watched two episodes of Friends without her. We have a really good system down each night for dinner- one person cooks, the other person cleans, and then we switch off the next day. We watch our Netflix shows, and go to bed by 9:30pm, so basically we’re grandmas stuck in twenty-something year old bodies.
Last week, it was my turn to cook, and I was trying to incorporate a “good” carb into our dinner. Ladies, the best change of mindset I ever made was to stop seeing carbs as the devil, and to choose those “good” (complex) carbs. I have way more energy, I think clearer, my blood sugar doesn’t drop anymore, and my meals keep me full a lot longer. Anyways… these healthy sweet potato nachos were born, and it’s safe to say they were so easy to make, and so flippin delicious that they will become a regular meal in our little apartment. I also made up my own guacamole recipe, and topped those pretty little potatoes with that and it was ~heavenly~. Here’s the low down-
- 4 Avocados
- 2 Cloves of Garlic ( this is an estimate because I used the pre-minced kind, but the more garlic the better)
- 2 Tsp Salt
- 1 Lime
- 1/2 White Onion Chopped
- Fresh Salsa (you know, the kind you get in the refrigerated section)
- 1 lb Ground Turkey
- 3 Sweet Potatoes
- Verole Queso Fresco Crumbling Cheese
- 1 Tablespoon of Ghee or Olive Oil
- Jalapeños (optional)
Put It All Together
Peel all four avocados and place them in a large bowl. Juice the entire lime, throw that goodness in there too. Toss in the salt, HALF of the (1/2) chopped onion, and a spoonful of salsa. Use a fork to smash all the ingredients together; make it as smooth or chunky as you want. Cover bowl, and refrigerate until its dinner time…or whenever time.
Alright, now onto the sweet spuds. You have two options here- you can either thinly slice the potatoes with a knife, or you can use a spiralizer and make them “curly fry” like. I opted for the spiralizer because your girl loves curly fries. This is the one I use.
Once all of the potatoes are sliced or spiraled, spread them on a cookie sheet and brush the Ghee or Olive Oil onto it. I opted for Ghee because I have heard so many health benefits about this stuff. Looks weird, tastes great. A little goes a long way too, so don’t get too crazy or it will ruin the whole “healthy” aspect of this dish. Sprinkle salt and pepper to your liking on the taters and pop those babies in the oven at 450 for about twenty minutes.
While thats baking, put your ground turkey in a pan on the stove and cook it thoroughly. Season as you like; I would’ve used taco seasoning for this but, to be honest, I totally forgot it at the store and wasn’t about to go out again. I just used salt and pepper, but get as crazy as you want on this!
After the sweet potatoes are slightly crisp around the edges, they’re good to take out. I transferred the potatoes to a pizza pan for aesthetics, but you can leave them on whatever pan you’re using. Take the ground turkey, and pile that goodness on top of those potatoes. Top with the rest of the chopped onion, jalapeños, and some of the crumbling cheese. Broil until cheese is slightly melty ( 7 minutes about). Serve with your delicious guacamole, and salsa!
This realistically could serve around four people, or two very hungry PMSing girls.
Stay hungry, chicas!