Sweet Potato Nachos
A new year has rolled around again – quickly, I might add – which means two things. It’s time for the old “eat healthier” resolution…and the Super Bowl. So, I sought out a recipe that would work for both: Sweet Potato Nachos.
I have been a little obsessed with sweet potato-related recipes on The Roanoker blog lately, but I can’t help it. I missed out on eating them as a kid (I was super picky), so maybe this is my way of catching up. These nachos have all of the good stuff: yummy sweet potatoes, vegetables and cheese. And they have the kick that you’d expect from regular nachos. Did I mention they’re also good for you?
And what better way to add variety to your Super Bowl spread? While you’ll probably be noshing on pizza and wings too, you’ll know that you’re adding at least one healthy item to your plate.
Sweet Potato Nachos (adapted from skinnytaste.com)
For the Potatoes:
- cooking spray
- 4 medium (about 7 oz each) sweet potatoes, skin on
- 1 Tbl. olive oil
- 1 1/2 tsp. paprika
- pinch cayenne pepper
- 1 tsp. garlic powder
- Coarse salt and fresh-cracked pepper
For topping:
- 1/2 bell pepper, sliced thin
- 1/3 cup sharp shredded cheddar cheese
- 1/2 cup light pepper jack cheese
- 1 medium scallion, chopped
- jalapeño slices (I used banana peppers because I’m not a jalapeño fan)
- 4 Tbl. tomato, diced small
- 1 Tbl. chopped cilantro
- sliced black olives, optional
- salsa, for dipping
Heat the oven to 425°F. Lightly spray a baking sheet with oil.
Cut the sweet potatoes in half, then place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.
In a large bowl, coat potatoes in oil. Season with paprika, cayenne, garlic powder, salt and pepper. Toss to coat.
Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.
Remove from oven and place fries into oven-safe dish. Top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.