SWEET POTATO BEEF NACHOS

SERVES 4 PREP + COOK 1 HOUR 10 MINS

1 large orange sweet potato (500g) 2½ tbsp extra-virgin olive oil 1 tsp smoked paprika 3 small red onions (300g), sliced thinly 2 cloves garlic, crushed 500g beef mince 1 tbsp Mexican spice mix ½ cup (85g) canned black beans, rinsed 400g can diced tomatoes 125g baby heirloom tomatoes, halved 2 tbsp fresh lime juice 1 large avocado (320g), mashed coarsely 100g firm fetta, crumbled ½ cup loosely packed fresh coriander leaves 1 medium lime (90g), cut into wedges

1 Preheat oven to 200°C/180°C fan. Line two large oven trays with baking paper.

2 Using a mandolin or V-slicer, cut sweet potato into very thin rounds. Combine 1 tbsp of the oil and paprika in a large bowl. Season. Add sweet potato to bowl, toss to coat. Spread sweet potato, in a single layer, over trays. Bake, turning halfway through cooking, 25 mins, or until chips are crisp.

3 Meanwhile, heat 1 tbsp of the remaining oil in a large frying pan over medium heat. Cook 2 of the onions and garlic 8 mins, stirring occasionally, or until onion is softened. Increase heat to high, add beef, cook, stirring occasionally, 8 mins or until beef is browned. Add spice mix, cook, stirring, 1 min or until fragrant. Add beans and canned tomatoes and bring to boil. Reduce heat to low, simmer 15 mins or until thickened slightly. Season to taste. Cover to keep warm.

4 Combine tomato and remaining onion in a medium bowl. Stir in remaining oil and 1 tbsp of the lime juice. Season.

5 Combine avocado and remaining lime juice in a small bowl. Season to taste.

6 Spread beef mixture over a medium platter. Top with tomato and avocado mixtures, fetta and coriander. Season. Serve with sweet potato chips and lime wedges.