There’s no denying the fact that I love fall flavors. Like L-O-V-E. So all day I sit around and dream up new ideas to use them. I’m going to classify this as a completely normal thing for someone who just loves good food so much. Although I’m pretty sure some of you would borderline it as an obsession. Either way how can you deny nachos? And how about these loaded sweet potato nachos?
Okay you can’t!. Cheesy, savory and slightly sweet nachos with the fresh avocado and a drizzle of 5 minute homemade caesar dressing. Don’t mind if I do.
Not to mention the fact that nachos is like the ultimate way to use leftovers. You can basically get away with cleaning out the refrigerator and being creative while creating the best nachos ever. Take for instance these. One night you have a roast, the next night you shred it on these nachos with caramelized onions, pumpkin seeds, dried cranberries, fresh avocado, cheese and fresh cilantro with a drizzle of 5 minute homemade caesar dressing for good measure.
See how this works? Always using leftovers, like always is a must in my book.
Because who has time to cook a homemade meal from scratch every night? Not this momma.
I can barely get done what I need to get done anyways. And usually when I do cook a big meal, crazy shenanigans happen in the process. It’s like my kids have this evil intuition that when mom is in the kitchen, we should cause mass chaos and destruction. It never fails. Take for instance last night when I was making meatloaf.
It was that super vulnerable moment when you have raw meat all over your hand just as you are mixing it all together. You know the moment, when you just want to get it done and finished so you only have to wash your hands once. It’s not a project you want to keep running back to.
In the moment, my weak moment the intern (a.k.a. our youngest) was in the kitchen opening cabinets and pulling everything out. Why do they love messiness, I do not know but they do. And as I was just mixing the meatloaf I look over as she is dumping an entire bottle of garlic powder on the floor. Because that’s fun.
Of course I’m telling her over and over, “No Auden, No Auden, No.” As my voice is raising it occurs to me, she has completely blocked out my voice. Not caring, there goes the chili powder and cumin all over the floor. I get there just in time to save the paprika. Of course of all the spices I save paprika. The paprika….ugh. Can you tell my love for paprika {Insert sarcasm}.
She is definitely at the age where she knows trouble, she understands that she is doing something she shouldn’t but yet plays innocent pretending like she doesn’t know what trouble is. ->SIGH<- Interns are SO much work.
So of course I was just a bit angry for the fact that one, I just lost three bottles of spices (I can sense the hubs sweating as he is reading this ->TIGHTWAD<-) and I didn’t even get the meatloaf mixed and formed.
This very situation and the similar stories that happen every time I try to cook are the reasons I try to use as many leftovers as possible. It is the quickest thing to convenience that also provides some major nutritional value not to mention flavor. Besides nachos tends to be a family favorite, kid-friendly meal and there are hundreds of ways to mix it up. I should assume that nachos should go on every weekly meal plan?
Nachos is where it is at on crazy week nights.
And just a side note, why am I even trying to convince you to eat nachos? If you are human you already eat nachos right? Like hands down, no arguments?
Thought so. So now just remix it with these harvest loaded sweet potato nachos with all the fall goodness and that caesar dressing. Don’t forget that.
Do you eat leftovers? Leave a comment below and let me know if you dig them or leave them and what are you favorite ways to use leftovers? Don’t know a thing about re-heating foods correctly? Let’s work on that. I’m thinking an entire leftover series for the first of the year? Thoughts, ideas? #givemealltheleftovers
Happy Friday!
- 3 large sweet potatoes, peeled and thinly sliced
- 1 Tbsp olive oil
- Salt & Pepper
- 2 cups shredded roast
- 1 onion, thinly sliced
- 2 Tbsp butter
- ½ cup shredded cheese
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- 2 Avocados
- Fresh Cilantro
- 5 minute homemade caesar dressing
- Heat oven to 350 degrees.
- Peel and thinly slice sweet potatoes.
- Place in a bowl and toss with olive oil and salt and pepper.
- Place in a thin layer on two baking sheets.
- Bake for 30 minutes, flipping once (optional)
- Meanwhile, thinly slice onion
- In a large skillet over medium heat, add butter.
- Once sizzling add onion and mix until caramelized.
- Reheat shredded roast.
- To assemble place baked sweet potatoes on a plate and top with roast, caramelized onion, sprinkle with cheese and top with pumpkin seeds, cranberries, avocado and fresh cilantro.
- Drizzle with caesar dressing.
