Sweet Potato Nachos

Ingredients:

• 2 sweet potatoes, peeled and cut into 0.5cm thick rounds.
• 4 tablespoons of vegetable oil
• 220 g Spanish chorizo ​​sausage, diced
• 1 ripe avocado, cut in half
• 1 small onion, cut into quarters
• Juice of 2 limes (about 1/3 cup)
• 2 serrano peppers, ribs and seeds removed (optional)
• 1 cup fresh cilantro leaves, plus extra for serving
• 2 cups grated Monterey Jack cheese

Preparation:

1. Preheat oven to 230°C (450°F). Toss sweet potato slices in 3 tablespoons of oil and season with salt and pepper. Arrange the slices in a single layer on 2 baking sheets and bake until golden brown and slightly crisp, 20-25 minutes, turning halfway through.
2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo ​​in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
3. Place the avocado, onion, lime juice, serrano, and cilantro in a food processor and process until smooth. Season with salt and pepper to taste.
4. Top the sweet potato slices with chorizo ​​and grated cheese; return to the oven to melt. Serve with avocado salsa and garnish with cilantro.