Seasoned sweet potatoes make a delicious base for traditional nacho toppings. Try them for an after-school snack or game day appetizer.
Sweet Potato Nachos
Calories209 Per Serving
Protein6g Per Serving
Fiber6g Per Serving
Cost Per Serving$1.55
|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|
|Total Carbohydrate||34 g|
|Dietary Fiber||6 g|
2 1/2 starch, 3 lean meat
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
Preheat the oven to 425°F. Line two medium baking pans with aluminum foil. Lightly spray the foil with cooking spray.
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.
Bake for 10 minutes. Using a spatula, turn over the sweet potatoes. Bake for 5 to 10 minutes, or until crisp.
Remove the pans from the oven. Sprinkle the beans and Cheddar over the sweet potatoes. Bake for 2 minutes, or until the Cheddar melts.
Sprinkle with the tomato and avocado.
Copyright © 2018 American Heart Association, Healthy For Good™