On a scale of 1 to 10, I rate myself a 3 on caring about the Super Bowl. Nachos, the halftime show, funny commercials and the puppy bowl make up all things Super Bowl in the Peel house. My new favorite nachos are these shredded beef sweet potato nachos. Go team!
They came about when I was trying to clean out leftovers I had from previous blog posts. What a gem I found! We are using pre-made sweet potato chips, the easiest crock pot citrus shredded beef, spicy horseradish cauliflower sauce, fresh toppings and a drizzle of our four ingredient avocado sauce.
These sweet potato nachos are gluten, dairy and nut free, plus AIP compliant. Are you still on a Whole30 challenge? Yep, we have you covered!
Gooey, crunchy and spicy! Let’s make these now!
How to Make Sweet Potato Nachos with Shredded Beef
Line a sheet pan with parchment paper so you can slide the finished nachos right onto your serving platter. I am being nice here. I am assuming you have the self-restraint to move them onto a platter before digging in. 😊
Start with warm ingredients, this means less time in the oven and the chips stay nice and crispy. Spread out the chips. We chose to use Jackson’s Honest because they use coconut oil rather than a seed based oil. Top with beef and then spicy cauliflower sauce. Broil until your liking.
Top with your fresh ingredients or serve them on the side so your guests can create their own masterpiece.
I am going to woof these down while we watch the puppy bowl with our foster dog from RESCUEDohio. Who is winning your Super Bowl? Give us your predictions in the comments!
Sweet Potato Nachos with Shredded Beef are gluten, dairy and nut free. Whole30, Paleo and AIP compliant. Perfect for your game day!
- 1 bag sweet potato chips
- 1 c citrus shredded beef warmed
- 1/2- 3/4 c horseradish cauliflower sauce warmed
- 1/3 c four -ingredient avocado sauce
- 1/4 c cilantro leaves
- 1/4 c scallions, sliced
- optional toppings- jalapenos, tomatoes, sour cream
Pre-heat broiler.
Line sheet pan with parchment paper. Arrange sweet potato chips. Top with shredded beef and horseradish cauliflower sauce.
Broil for 3-6 minutes. Keep a close eye, don't let the chips burn.
Top with a drizzle of four ingredient avocado sauce, cilantro and scallions.
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