Sweet Potato Nachos
Courtesy of the American Heart Association’s Simple Cooking with Heart Program
Craving a crunchy, savory snack? These baked sweet potato crisps with tasty toppings are a lighter take on nachos.
- 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 1/2 tsp. paprika
- 1/3 cup black beans (drained, rinsed)
- 1/3 cup reduced-fat, shredded cheddar cheese
- 1/3 cup chopped tomato (1 plum tomato)OR
- 1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
- 1/3 cup chopped avocado
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve your sweet potato nachos. Yum.
Yield: 6 servings
Calories 209 per serving Total Fat 5.5 g Saturated Fat 1.7 g Trans Fat 0.0 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.8 g Cholesterol 5 mg Sodium 194 mg Total Carbohydrate 34 g Dietary Fiber 6 g Sugars 7 g Protein 6 g
Dietary Exchanges: 2.5 starch, 3 lean meat