Sweet Potato Nachos


  1. Preheat the oven to 200 fan. Put the sweet potatoes into a roasting tray and add the olive oil and a good pinch of salt. Toss together and roast for 50-60 minutes or until a little crispy. Give them a shake half way though.
  2. Pop the cheese into the oven for the last 15 minutes with the sweet potatoes, until bubbling and almost completely melted. Mix until smooth.
  3. Meanwhile, put the onion into a bowl and add the lime juice and a good pinch of salt. Toss together and leave to macerate whilst the wedges cook. Give them a quick stir a couple of times to help them mellow evenly.
  4. Mix the sour cream together with the chipotle chilli paste and a pinch of salt.
  5. To serve, arrange the wedges onto a large serving plate – go with a big plate so you get plenty of the toppings on each wedge – and pour the cheese over the top. Scatter over the black beans, cherry tomatoes, avocado, chilli and onions. Dollop over a little of the sour cream and serve immediately with the rest in a bowl for dunking.


Serves 4

1kg sweet potatoes, cut into wedges
2 tbsp olive oil
200g Waitrose Chipotle Chilli Firecracker Melting Cheese Dip
½ red onion, cut into half moons
The juice of a lime
150g sour cream
4 tsp chipotle chilli paste
100g black beans, rinsed and drained from a tin
100g cherry tomatoes, cut into quarters
1 small avocado, cut into 1-2cm chucks
1 red chilli, thinly sliced

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