Ground Chicken and Sweet Potato Nacho Bake with Avocado Cream

Preheat your oven to 400°F (200°C). Peel and slice 2 medium sweet potatoes into thin rounds, about 1/4 inch thick.

In a large bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and a pinch of salt until evenly coated.

Arrange the sweet potato slices in a single layer on a baking sheet and bake for 20 minutes, flipping halfway through, until they are tender and slightly crispy.

While the sweet potatoes are baking, heat a large skillet over medium heat and add 1 pound of ground chicken.

Cook the ground chicken for about 5-7 minutes, breaking it apart with a spatula until it is browned and cooked through.

Stir in 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of salt, mixing well to combine.

Once the sweet potatoes are done, remove them from the oven and layer half of them in a baking dish. Spread the cooked ground chicken evenly over the sweet potatoes, then top with 1 cup of shredded cheese (cheddar or Monterey Jack works well).

Add the remaining sweet potato rounds on top and sprinkle with another 1/2 cup of cheese. Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

While the nacho bake is in the oven, prepare the avocado cream by blending 1 ripe avocado, 1/4 cup of Greek yogurt, the juice of 1 lime, and a pinch of salt in a food processor until smooth.

Once the nacho bake is ready, remove it from the oven and drizzle the avocado cream over the top. Garnish with chopped fresh cilantro and serve immediately for a fun and delicious family meal!