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4 sweet potatoes sweet potato
(medium in size, cut into 0.5cm slices )
2 tbsp tbsp olive oil olive oil
0.5 Red chillies Red chilli
(finely chopped)
1 mangoes mango
(peeled, and finely chopped)
2 limes lime
0.5 packs pack coriander coriander
(roughly chopped )
400 g g kidney beans kidney beans
(from a can, drained)
1 garlic garlic
(finely chopped)
100 ml ml sour cream sour cream
1 avocados avocado
(finely sliced)
salt salt
100 g g Barbecue Sauce Barbecue Sauce
(Jerk Style Barbecue Sauce)

Punchy jerk sweet potato nachos

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60 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. For punch, 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 for sweetness, juice of ½ a lime for zing, 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 for creaminess and garnish with coriander and lime wedges.