Sweet Potato Nachos
These nachos combine the best of both worlds – you’re getting all the nutrients packed into sweet potatoes and then a little decadence from the cheese, guacamole, corn + pico! What’s not to love!!
Servings: 6 people
Ingredients
- 2 pounds 3 to 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Coarse salt and ground pepper
- 2 cups shredded cheddar and pepper jack cheese
- 1 cup black beans
- 2 corn on the cob sliced
- Scallions
- Cilantro
- 1 cup guacamole
- pico de gallo
- sour cream
Instructions
- Preheat the oven to 425 degrees.
- Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
- On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and ¼ teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.
- Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.
- Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.
- Serve immediately.
Notes
I love nachos as party food. Give everyone their own plate of fries and let them top to their heart's content.
Nutrition
Calories: 456kcal | Carbohydrates: 47g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 343mg | Potassium: 930mg | Fiber: 11g | Sugar: 9g | Vitamin A: 22045IU | Vitamin C: 10mg | Calcium: 326mg | Iron: 2mg