Pulled Pork Loaded Sweet Potato Nachos
Prep time
Cook time
Total time
Heads up! You need to make the pulled pork in advance before you make this recipe! I like to use leftovers and crisp them up in a skillet (directions below!), but you can make this right when the pulled pork is done too!
Dana: Real Food with Dana
Serves: 6+ servings
Ingredients
- 6 servings Smoky BBQ Pulled Pork (about 3 cups worth)
- 3 medium sweet potatoes, sliced into rounds about ¼-½ inch thick
- 2 Tbsp melted coconut oil or ghee, divided
- 2 cups sliced bell peppers (about 2-3 medium sized peppers)*
- ¼ red onion, diced small
- 3-4 scallions, diced
- Optional: 1 jalapeno, sliced into thin rings
- 2 cups shredded lettuce: romaine or arugula
- Tessemae’s Ranch, for drizzling
Directions
- Preheat the oven to 375. Prepare a large baking sheet with parchment paper (you may need to use 2 baking sheets). Place the sweet potato rounds on the prepared baking sheets. Brush the sweet potatoes with 1 Tbsp of the melted oil.
- Bake for 20-25 minutes, until cooked through but not mushy.
- While the sweet potatoes are baking, sauté the peppers and red onions in a medium sized skillet with the other tablespoon of oil for about 5 minutes, until just softened. Set aside.
- If using leftover pork, in the same skillet, cook the pork until crispy - about 5-10 minutes. (Otherwise, if it’s hot already because you just made it, set aside the hot pork until you build your plate).
- When the sweet potatoes are done, layer them in a cast iron skillet or large serving dish. Top with crispy pork, peppers and onions, shredded lettuce, scallions, and jalapenos, if using. Serve drizzled with Tessemae’s Ranch!
Notes
*To make this recipe even quicker, use leftover roasted peppers and onions from my One-Pan Bake, or use frozen mixed peppers, like the Fire-Roasted Peppers & Onions from Trader Joe’s! You can even serve the peppers and onions raw, for extra crunch!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pulled-pork-loaded-sweet-potato-nachos/