One of my favorite things is game night with our neighbors, which is what we did on Saturday night. We had a panoply of food and drinks; and it was amazing. My contribution was sweet potato pulled pork BBQ nachos. They are stupidly easy. Like… the whole thing can be done in 20 minutes if you buy the pulled pork. I’ve made them before with my number-one-cooking-partner, Lauren, but we made shredded chicken, instead. Note: I did not make the pulled pork! I only wish I had such talents… I picked some up from Slow & Low on the way home, along with three different BBQ sauces.
- 1 can sweet corn
- 1 can black beans
- 1 can diced tomatoes
- 3 sweet potatoes, sliced thinly
- 1 cup nonfat plain Greek yogurt
- shredded cheese, to taste
- 1 ripe avocado
- 1 lb pulled pork
- BBQ sauce(s) of choice
Preheat your oven to 400 degrees. Line two or three baking sheets with aluminum foil and spray with non-stick cooking spray. Lay your thin slices of sweet potato on the baking sheets, without overlapping them. Place them in the oven for 10-13 minutes; then flip them and bake for another 10 minutes. You want them to be crispy on the edges.
While your sweet taters are baking, open all of your cans and drain them. (I used low sodium, where available.) Throw them into a mixing bowl and stir. Slice your avocado however you prefer.
Once the sweet tater “chips” are done, put them on a serving dish (make sure it is oven safe!) and load ’em up with the BBQ corn-bean-tomato mixture. Top with cheese and put under the broiler for about 3 minutes (or until cheese is melted). Top with sliced avocado and serve with plain nonfat Greek yogurt and BBQ sauce on the side. Boom. Done.
Eat up, y’all!