Date Night Special

10 Feb 2020

This Valentine's Day, celebrate that special someone with this delicious Sweet Potato Nachos recipe brought to you by Nutritionist Sarah Moore from Sarah Moore Wellness.

Loaded Beef and Bean Nachos with Sweet Potato Crisps

Serves 6

2 large sweet potatoes
3 tablespoons Extra virgin olive oil
Salt and pepper, to taste
1 red onion, finely diced
2 cloves garlic, crushed
400g lean beef mince

½ teaspoon chilli, ground
1 teaspoon smoked paprika
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 tablespoon tomato paste, salt-reduced
2x 400g can of diced tomatoes
400g can of kidney beans, rinsed and drained
250g store-bought guacamole, to serve
100g reduced-fat feta, crumbled, to serve
1 punnet cherry tomatoes, halved, to serve
2 tablespoons fresh coriander, to serve


  1. Preheat oven to 200C and line 2 oven trays with baking paper.
  2. Peel and carefully slice the sweet potato lengthways into thin slices (about 1.5mm) using a mandolin or very sharp, large knife. 
  3. Add the sweet potato to a large bowl with the olive oil and coat well. Spread sweet potato, in a single layer, on lined roasted trays. Bake for 10 minutes, then turn them over and return to the oven for a further 8–10 minutes or until edges are golden. Lightly season with salt and pepper, then allow to cool completely to crisp up. 
  4. Heat a large non-stick frying pan on medium heat and spray with oil. Add the onion and garlic and cook until softened, about 3 minutes.
  5. Add beef and cook, stirring to break up any lumps, for 5 minutes until browned. 
  6. Add the spices and tomato paste and cook for 1 minute, then mix in the tomatoes. Reduce the heat to low and simmer for 15 minutes. Cover with a lid half way to prevent the mince from becoming dry. Add drained black beans and season with salt and pepper, to taste. 
  7. Serve buffet style and allow your guests to assemble their own plate starting with sweet potato crisps.Add the beef and bean mix, then top with guacamole and feta, tomatoes and coriander.
Recipe brought to you by Sarah Moore (RNutr, MPH).