Sweet Potato Nachos with Avocado Lime Dressing

Preheat oven to 350 F.

Slice the potato. I use a mandolin and slice it to about 1/8 inch thick. Put the potato slices into a bowl and coat with the first amount of olive oil, salt, pepper and cayenne. If you really like spicy hot, add more cayenne as desired.

In a single layer, place prepared potato slices on a slightly greased cookie sheet. You may need two cookie sheets. Bake for 20 minutes. Remove from oven. Cool before plating with remaining ingredients.

For the black bean and corn salad: Combine black beans, corn, peppers, onion, cilantro, the first amount of lime juice and the second amount of olive oil in a medium sized bowl. Let it sit until you are ready to put nachos together.

For the avocado lime dressing: Place avocado, the second amount of lime juice, garlic and sour cream in a food processor or blender and blend until creamy. You may need to add a little water to get the creamy yet workable consistency you desire.

Put it all together: Once sweet potatoes have cooled, arrange on a platter, top with black bean/corn salad and avocado dressing and enjoy!

This is a great appetizer! Add some grilled chicken and make it a meal the entire family will love.