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Nacho Style Twice-Baked Sweet Potatoes

with Spiced Cauliflower-Walnut Crumble

Cooking time

35 minutes




560 /serving

Who said snacks aren’t for dinner? Turns out combining all the tasty toppings of a heaping nacho platter with the comforts of cheesy tater skins gives you a nourishing combo of two favourites. Roasted, spiced sweet potato halves are wholesome vessels for spiced cauliflower ‘rice’, golden walnuts and grated cheddar. Have the kids load up each tater with diced tomato, avocado purée and citrus-spritzed sour cream. It’s not quite ice cream for dinner, but this creative veggie plate is more than snack-tastic!

We will send you:

  • 2 Scallions
  • 1 Lime
  • 900g Sweet potatoes
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 1 Tomato
  • 75g Walnuts
  • 114g Avocado purée
  • 120g Grated cheddar
  • 86ml Sour cream
  • 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites, Walnuts

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
10 g
940 mg
Total Carb
62 g
15 g
18 g
13 g
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Start the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise; drizzle with oil and season with ½ the spices and S&P. Arrange on a lined sheet pan, cut-sides down, and roast, without flipping, 25 to 30 min., until browned and tender.
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Mise en place
Meanwhile, small-dice the tomato; season with S&P. Remove the root ends of the scallions; finely chop the white bottoms and thinly slice the green tops, keeping them separate. Cut the lime into 6 wedges.
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Make the spiced crumble
When the sweet potatoes are almost done, finely chop the walnuts. In a large pan, heat a generous drizzle of oil on medium-high. Sauté the cauliflower rice and white bottoms of the scallions, 4 to 6 min., until browned. Add the walnuts and cook, stirring frequently, 2 to 3 min., until fragrant; season with all but a pinch of the remaining spices. Set aside in a warm spot.
a picture
Finish the sweet potatoes
When the sweet potatoes are browned, flip and top with the cheese. Switch the oven to broil, 2 to 3 min., until the cheese is golden brown and melted.
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Make the citrus sour cream & serve
In a small bowl, combine the sour cream, juice of 2 lime wedges, 1 tsp water, the remaining spices and S&P. Divide the sweet potatoes between your plates. Top with the spiced crumble. Garnish with the avocado purée, citrus sour cream, tomato and green tops of the scallions. Serve the remaining lime wedges on the side. Bon appétit!