Leftover Carnitas Sweet Potato "Nachos"
with tomatoes / avocados
We use sweet potato waffle fries instead of chips for a fun twist on nachos. With leftover carnitas from Monday, these "nachos" come together fast, feed a crowd, and are easy to customize with your favorite toppings. Featured in 2017, this recipe received great reviews from our Cook Smarts community.
Smarts: In testing we liked frozen sweet potato waffle fries (Alexia makes a version that was great here), so use those if you can find them and if they meet your diet preferences. If you prefer to use raw sweet potatoes, we've offered instructions for that option as well.
Ingredients
- Onions, medium - 1/2 , diced
- Lettuce, romaine - 1 heart , chopped
- Tomatoes, medium - 1 , diced
- Avocados - 1 , chopped
- Cilantro - 1/4 cup , chopped
- Sweet potato waffle fries, frozen - 20 oz (sub sweet potatoes, sliced into wedges)
- Slow-cooker carnitas (leftover from Monday) - ~3 cups
- Lime juice - 2 tsp
- Salsa, any type - 1/4 cup
Prep
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Onions - Dice onions. (Can be done up to 5 days ahead)
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Lettuce / Tomatoes / Avocados / Cilantro - Prep as directed.
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Make
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Cook sweet potato waffle fries according to package directions. (Note: If using raw sweet potato wedges, toss wedges in some cooking oil. Spread out onto a sheet pan and season with some salt. Roast 400F / 204C until tender, ~30 minutes.)
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When fries / sweet potatoes are cooked, remove pan from oven and turn on oven's broiler.
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Top fries / sweet potatoes with onions and leftover carnitas. Place under the broiler and broil until carnitas are warmed through, 3 to 4 minutes (watch the nachos closely so they don't burn).
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Finish nachos with a squeeze of lime juice and cilantro. Serve with lettuce, tomatoes, avocados, and salsa at the table so that everyone can customize. Enjoy!
Reviews
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