Sweet potato nachos

Method

1. Heat oven to Mark7/220°C/200°C fan. Line a large baking tray with baking paper.

2. Pile the sweet potatoes onto the tray, drizzle with 1 tbsp oil and 1 tsp Cajun seasoning, toss with your hand to coat, then spread out into a single layer. Cook for 15 mins, before turning and cooking for a further 10 mins.

3. Meanwhile, heat the remaining oil in a saucepan over a medium heat, add the onions (reserving about 1 tbsp) and sausage, breaking them into small chunks, and cook, stirring for 5 mins. Add the remaining seasoning, tomatoes and kidney beans, bring to a simmer and cook for a further 5 mins until the tomatoes have softened.

4. Remove the sweet potatoes from the oven, spoon over the chill, scatter with cheese and return to the oven for a couple of minutes until the cheese has melted. Add the avocado, reserved onions, Greek style yogurt and coriander if using.

Airfryer Tip: Place the oil and spice tossed a single layer of sweet potato slices in your air fryer. Cook at 200°c for 15 minutes, turning or shaking them halfway through cooking. Refer to your manufacturer’s instructions for pre-heat guidelines.