Sweet Potato Nachos

20 Minutes
Prep Time
55 Minutes
Cook Time
6
Number of Servings

Sweet Potato Nachos

What you will need:

  • Nonstick cooking spray
  • 3 medium sweet potatoes, sliced ¼-inch-thick crosswise (about 2 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Yancey’s Fancy® Hatch Chile™ Cheddar Cheese
  • 1 can (10 ounces) diced tomatoes & green chilies, drained
  • 1 cup fresh or frozen corn kernels, thawed if necessary
  • ¾ cup drained and rinsed no salt added black beans
  • 3 green onions, thinly sliced
  • 1 avocado, peeled, pitted and thinly sliced
  • Coarsely chopped fresh cilantro for garnish (optional)

What to do:

  1. Preheat oven to 450°; line rimmed baking pan with aluminum foil and spray with cooking spray.
  2. In large bowl, toss potatoes, oil, cumin, salt and pepper; spread on prepared pan. Bake potatoes 30 minutes or until crisp, stirring potatoes once. Top potatoes with cheese, tomatoes, corn and beans; bake 5 minutes or until cheese melts. Makes about 8 cups.
  3. Serve nachos topped with onions and avocado garnished with cilantro, if desired.

 

Approximate nutritional values per serving (1¼ cups): 272 Calories, 14g Fat (4g Saturated), 14mg Cholesterol, 431mg Sodium, 29g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 9g Protein

 

Chef Tip

A mandolin can be used to easily slice the potatoes.