Heart Healthy
Seasoned sweet potatoes make a delicious base for traditional nacho toppings. Try them for an after-school snack or game day appetizer.
Print Recipe
Sweet Potato Nachos
-
Prep Time
10
-
Cook Time
20
-
Total Time
30
-
Servings
6
Ingredients
-
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.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition 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
-
Prep Time
10
-
Cook Time
20
-
Total Time
30
-
Servings
6
Ingredients
-
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.
-
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.
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