Directions

PRO TIP

1. Add a tablespoon of EVOO to baking sheet under parchment paper to keep paper stable.

STEP 1 (Nachos)

1. Preheat oven to 425°F.

2. Spread 1 tablespoon EVOO on baking sheet and line with a sheet of parchment paper (the oil helps keep paper stationary).

3. Slice sweet potatoes into rounds about 1/8 – 1/4” thick (varying thicknesses yield more interesting texture).

4. Drizzle sweet potatoes with 1–2 tablespoons EVOO.

5. Arrange sweet potatoes on baking sheet with as little layering as possible so all rounds will get some toasty spots.

6. Sprinkle lightly with freshly ground salt and pepper.

7. Place in oven for 23–25 minutes. (Check at 23 minutes and bake longer if more crunch is your preference.)

STEP 2 (Salsa)

1. Dice onion.

2. Remove pulp, pith and seeds of tomato and bell pepper then dice.

3. Halve avocado, remove pit, gently score flesh vertically and horizontally so it can be scooped out with a spoon into cubes.

4. Mince cilantro (reserving 1 tablespoon for garnishing).

5. Juice lime.

6. Combine all and add 1 tablespoon Marie Sharp’s Garlic Habanero if you and your guests like it hot!

7. Add salt and pepper to taste then set aside.

STEP 3 (Garlic Beans)

1. Rinse and drain black beans thoroughly so they are slightly dry then transfer to a small skillet or sauce pan.

2. Mash half the beans with a fork.

3. Stir in cumin and 3 tablespoon Marie Sharp’s Garlic Habanero Pepper Sauce.

4. Heat over medium stirring occasionally until most liquid is absorbed (about 5 – 7 minutes).

STEP 4 (Smoky Crema Sauce)

1. Scoop 1/3 sour cream (or alternate) into bowl.

2. Combine with 2 tablespoon Marie Sharp’s Smoked Habanero.

3. Add salt and pepper to taste.

4. Stir thoroughly to mix all and transfer to a squeeze bottle if one is handy.

STEP 5 (Share!)

1. Remove sweet potatoes from oven and place on serving plate.

2. Layer beans then salsa over sweet potatoes.

3. Top with smoky crema sauce.

4. Sprinkle with remaining minced cilantro.

5. Enjoy!