Prep Ahead Sweet Potato Nachos

Method

1. Slice the sweet potato with a mandolin. Store the sliced sweet potatos in a sealed container with water. This will keep them crisp.
2. Brown your meat of choice (ground beef, turkey or chicken) with 2-3 tablespoons of taco seasoning, and ½ cup of water. Add more liquid if you are using a really lean meat. Store in container in fridge or freezer.
3. Chop veggies – use whatever you have. I have used mushrooms, jalapenos, tomatoes, shredded lettuce, every pepper known to man. Use this as an opportunity to clean out your produce drawer.
4. Preheat the oven to 400°F
5. Spray the pan with cooking spray and lay out the sweet potato. I do 2 layers max. Single layer works best, though.
6. Drizzle with olive oil and sprinkle with creole seasoning (or paprika, or chilli powder).
7. Bake for 20 minutes (may vary depending on how thick your slices are).
8. Layer the taco meat on top of the sweet potatoes.
9. Add your chopped veggies on top of the meat (don't add things like tomato or avocado at this point. Add those after baking to melt the cheese.
10. Sprinkle cheese on top.
11. Bake under a broiler until cheese is a melty delicious mess. This is usually about 5 minutes. Keep a close eye on it.
12. Garnish with cilantro and jalapeño, tomato, avocado and lettuce.