It all began with Smash Brother's sweet potato fries covered in rosemary sauce. I thought, hey, how did sweet potatoes become so good? That progressed to this Sweet Potato Chocolate Pudding, and that gave me courage to try out an idea. I saw a post about sweet potato nachos. Blasphemy? Maybe. But I whipped some up with some of my own delicious additions and here is what I came up with. I have had them 4 times this week. Sometimes with meat, sometimes without. But now, they are gone. So, that means, no more lunch fajitas for me this week. I will look forward to next week!
Sweet Potato Fajitas
1 sweet potato, thinly sliced
1/2 onion, thinly sliced
1/2 green pepper, thinly sliced
1 T coconut oil
1 T butter
1 tsp taco seasoning
(Cooked diced chicken, ground beef, or roast: Optional)
1/4-1/2 cup shredded cheddar jack cheese
Bake the potatoes at 350 for 15-20 min until soft. Heat the oils in a cast iron pan and throw in the onions and peppers. Add the softened "chips" and sauté with the veggies until all are crispy and caramelized. If you are adding meat, throw that in too. I like it both ways. Squeeze the lime on it and sprinkle with taco seasoning. Then add the cheese at the end and allow it to melt.
Transfer to a plate and top with:
- sour cream
- toasted pumpkin seeds
I have had tried it just about every way this week, and my favorite was topped with ground beef, wrapped in a soft tortilla. But the vegetarian way is splendid!
Note to self: plant sweet potatoes this year!!
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