With last week’s Cinco de Mayo celebration, I couldn’t help but think that we had to do something to celebrate. It was a Tuesday this year, so I knew that we weren’t going to be doing anything too crazy or out of the ordinary for a weeknight. My mind wandered through what we had in the fridge to what I could pick up on my way home from work…
Then, Frank called and told me he was going to pick up a lime, Corona and a small bottle of tequila…
While we didn’t have any truly authentic Mexican ingredients on hand, I did have a sweet potato, some green onions, and a few flavorful spices, which led to a few creative ideas for the night’s meal. Next thing you know, I’m making nachos…Asian style. I hope you enjoy this recipe as much as we did. It doesn’t have to be something you make on Cinco de Mayo, and I suggest you make it tomorrow night if you can 😉
This was a side dish that we enjoyed with baked salmon and a fresh strawberry salad. Also, the loaded Corona’s on the side made this dish extra refreshing and perfect for our little Cinco de Mayo fiesta.
1 sweet potato, sliced into thin rounds
1/2 cup of green onions, thinly sliced
3/4 cup of mushrooms, thinly sliced
1 avocado, diced
1 tbsp. sesame seeds
2 tbsp. hoisin sauce
1 tsp. each, salt & pepper
1. Heat your oven to 400 degrees.
2. Line a baking sheet with tin foil and spray with cooking spray
3. Place your sweet potatoes in one layer on the baking sheet and sprinkle with salt and pepper
4. Bake in the oven for 15 minutes and flip (they should start to brown on the flipped side)
5. Once flipped, bake for another 5 minutes
6. After 5 minutes, remove from oven and load your sweet potato slices with the mushrooms, green onions, hoisin sauce, and sesame seeds
7. Place in the oven and bake for another 5 minutes until the hoisin starts to bubble and mushrooms cook through
8. Remove from oven and add your avocado slices
9. Enjoy as a side dish or on their own for a delicious snack!