What child won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!
Sweet Potato Nachos
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1-1/2 teaspoon 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. Makes 6 servings
- For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
- A well-stocked spice cabinet is an easy way to add flavor without added sodium—however, be sure to look for spices and seasoning mixes without added salt.
Nutritional Analysis—Calories: 209; fat: 5.5g; cholesterol: 5mg; sodium: 194mg; fiber: 6g; sugars: 7g; protein: 6g
From American Heart Association News