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Sweet Potato Nachos

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Sweet Potato Nachos

Seasoned sweet potatoes make a delicious base for traditional nacho toppings. Try them for an after-school snack or game day appetizer.

Ingredients

Servings  6  

  • Cooking spray
  • 3 medium sweet potatoes (about 1 pound), peeled and thinly sliced into 1/4-inch thick rounds
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/3 cup no-salt-added black beans, rinsed and drained
  • 1/3 cup low-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 medium Italian plum [Roma] tomato) OR
  • 1/3 cup canned no-salt-added diced tomatoes, rinsed and drained
  • 1/3 cup chopped avocado

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 425°F. Line two medium baking pans with aluminum foil. Lightly spray the foil with cooking spray.
  2. In a large bowl, toss together the sweet potatoes, oil, paprika, chili powder, and garlic powder. Spread the sweet potato mixture in a single layer in the baking pans. 
  3. Bake for 10 minutes. Using a spatula, turn over the sweet potatoes. Bake for 5 to 10 minutes, or until crisp. 
  4. Remove the pans from the oven. Sprinkle the beans and Cheddar over the sweet potatoes. Bake for 2 minutes, or until the Cheddar melts.
  5. Sprinkle with the tomato and avocado.

Nutrition Facts

Sweet Potato Nachos
CaloriesCalories
209 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 209
Total Fat 5.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 5 mg
Sodium 194 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 7 g
Protein 6 g

Dietary Exchanges
2 1/2 starch, 3 lean meat

Copyright © 2018 American Heart Association, Healthy For Good™
Seasoned sweet potatoes make a delicious base for traditional nacho toppings. Try them for an after-school snack or game day appetizer.

Nutrition Facts

Sweet Potato Nachos
CaloriesCalories
209 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
6g Per Serving
×
Calories 209
Total Fat 5.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 5 mg
Sodium 194 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 7 g
Protein 6 g

Dietary Exchanges
2 1/2 starch, 3 lean meat

Ingredients

Servings  6  

  • Cooking spray
  • 3 medium sweet potatoes (about 1 pound), peeled and thinly sliced into 1/4-inch thick rounds
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/3 cup no-salt-added black beans, rinsed and drained
  • 1/3 cup low-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 medium Italian plum [Roma] tomato) OR
  • 1/3 cup canned no-salt-added diced tomatoes, rinsed and drained
  • 1/3 cup chopped avocado

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 425°F. Line two medium baking pans with aluminum foil. Lightly spray the foil with cooking spray.
  2. In a large bowl, toss together the sweet potatoes, oil, paprika, chili powder, and garlic powder. Spread the sweet potato mixture in a single layer in the baking pans. 
  3. Bake for 10 minutes. Using a spatula, turn over the sweet potatoes. Bake for 5 to 10 minutes, or until crisp. 
  4. Remove the pans from the oven. Sprinkle the beans and Cheddar over the sweet potatoes. Bake for 2 minutes, or until the Cheddar melts.
  5. Sprinkle with the tomato and avocado.
Copyright © 2018 American Heart Association, Healthy For Good™

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