Pulled Pork Sweet Potato Nachos
Cinco De Mayo kind of snuck up on us in this weird state of quarantine and isolation so last night we went with the meal on our dinner list for the week that was closest to tacos haha… If you consider Pulled Pork Sweet Potato Nachos to fall anywhere close to that category!
This is one of those “meals” that’s basically an appetizer but for only two people, it makes a pretty tasty dinner. It’s a recipe that just kind of morphed into existence over time and has made its way onto the “repeat meals docket.”
Once upon a time we decided to make baked sweet potatoes for dinner with pulled pork, cheddar cheese and sour cream as the toppings. Well, baking sweet potatoes takes a super long time and it just wasn’t conducive to busy weeknights. So then we decided to dice up the sweet potatoes and roast them since smaller pieces would bake faster. While eating dinner that night, we had the thought: you know, tortilla chips would be great with this! We loved ordering pulled pork nachos at Lyle’s BBQ in Lexington (Darrell’s without the beans) and so this was not at all the same but a similar dish and we had sped up the cook time so it was great!
Ingredients
2 medium sweet potatoes
Olive oil 1-2 tablespoons
Salt and pepper (to taste)
*Pulled Pork (as much as you’d like)
Corn Tortilla Chips (as many as you’d like)
Shredded Cheddar Cheese (as much as you’d like)
Sour Cream (as much as you’d like)
*I like to buy this microwavable pulled pork from the grocery, but if you’re up for cooking your own, go for it!!
Directions
Preheat oven to 425 degrees.
Peel sweet potatoes and dice.
In a bowl, coat sweet potatoes with the olive oil, salt and pepper.
Spread the diced sweet potatoes onto a baking sheet.
Bake the sweet potatoes for 10 minutes. Then flip the sweet potatoes and return to oven for 7-10 minutes.
While the sweet potatoes finish roasting, prepare microwavable pulled pork by following directions on packaging.
Serve sweet potatoes over tortilla chips. Top with pulled pork, shredded cheddar cheese and sour cream.
What’s a recipe you’ve created over time?
Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.