Nacho Style Twice-Baked Sweet Potatoes
with Spiced Cauliflower-Walnut Crumble
Cooking time
35 minutes
Servings
4
Calories
530 /serving
Who said snacks aren’t for supper? The heaping toppings of a nacho platter and the comforts of tater skins make a nourishing combo. Roasted sweet potatoes are packed with nutty, cheesy spiced cauliflower. The kids can garnish each one with diced tomato, avocado purée and lime sour cream.
We will send you:
- 2 Scallions
- 1 Lime
- 900g Sweet potatoes
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Tomato
- 114g Avocado purée
- 50g Chopped walnuts
- 86ml Sour cream
- 120g Grated aged cheddar
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Walnuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
9 g
Sodium
1020 mg
Total Carb
62 g
Sugars
14 g
Protein
16 g
Fibre
12 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Halve the sweet potatoes lengthwise; drizzle with oil and season with ½ the spices and S&P.
- Arrange, cut-sides down, on a lined sheet pan and roast, without flipping, 25 to 30 min., until browned and tender.
Mise en place
- Meanwhile, small-dice the tomato; season with S&P.
- Separate the white bottoms and green tops of the scallions; finely chop the white bottoms and thinly slice the green tops.
- Cut the lime into 6 wedges.
Make the spiced crumble
- Finely chop the walnuts.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the cauliflower rice and white bottoms of the scallions. Sauté, 4 to 6 min., until browned.
- Add the walnuts and cook, stirring often, 2 to 3 min., until fragrant; season with all but a pinch of the remaining spices.
Finish the sweet potatoes
- When the sweet potatoes are browned, flip and top with the cheese.
- Switch the oven to broil, 2 to 3 min., until the cheese is golden brown and melted.
Make the citrus sour cream & serve
- In a small bowl, combine the sour cream, juice of 2 lime wedges, 1 tsp water, the remaining spices and S&P.
- Divide the sweet potatoes between your plates.
- Top with the spiced crumble.
- Garnish with the avocado purée, citrus sour cream, tomato and green tops of the scallions.
- Serve the remaining lime wedges on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
