|4||sweet potatoes sweet potato||
|medium in size, cut into 0.5cm slices|
|2 tbsp tbsp||olive oil olive oil||
|peeled, and finely chopped|
|0.5 packs pack||coriander coriander||
|400 g g||kidney beans kidney beans||
|from a can, drained|
|100 ml ml||sour cream sour cream||
|100 g g||Barbecue Sauce Barbecue Sauce||
|Batts Caribbean Jerk Style|
Jerk sweet potato nachos
Preparation time: 0:15 min
Mix up your dinner menu with these sweet potato nachos and jerk sauce - serve with two portions of your favourite vegetables on the side. If you’ve got any leftovers, you can make patties made from roughly chopped sweet potato slices and fry until they’re golden on both sides. Serve with a poached egg and any of the leftover nacho toppings.
1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Toss the sweet potato in 1 tbsp oil and seasoning then roast for 40 minutes. Pour over the Jerk sauce and toss to coat, returning to the oven for a further 10-15 minutes.
2. Meanwhile, make the salsa. Mix the chilli, mango, juice of ½ a lime, 1 tbsp coriander and some seasoning.
3. Blitz the kidney beans, garlic, 1 tbsp coriander, 1 tbsp oil, juice from 1 lime and plenty of seasoning in a food processor to make a smooth dip.
4. In a serving platter, top the potato with spoonfuls of salsa, dip and sour cream. Scatter over avocado and garnish with coriander and lime wedges.