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Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

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Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

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Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

For the guacamole

2-3 avocados, scooped out of the shell
1 t ground cumin
1 t fresh chilli, sliced
1 lime, juiced
1 T avocado or olive oil
salt, to taste
1 small tomato, seeded and finely chopped

For the sweet potato nachos

2-3 Woolworths Kara sweet potatoes, thinly sliced
avocado or olive oil, for drizzling

For the topping

sour cream or crème fraîche
1 fresh bird’s-eye chilli, finely chopped
400 g can chickpeas, fried in paprika and oil
Woolworths pickled red onion petals
fresh coriander

Method

1. To make the guacamole, mash all the ingredients together.

2. Slice the sweet potatoes into thin disks and place them into an oven dish. Drizzle the avocado or olive oil over the sweet potatoes and bake at 200°C for 20-25 minutes in the oven or shallow fry in oil. Season with salt.

3. To assemble, place the sweet potato chips on a platter, dollop with the guacamole and sour cream. Top with the chilli, fried chickpeas, pickled red onions and fresh coriander. Serve with lime wedges.

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