Vegetarian sweet potato nachos
2
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
8
Difficulty
Easy
When you replace fried chips with baked sweet potato slices for a sheet pan full of nachos, you get a nourishing, healthy snack that’s absolutely delicious. The sweet potatoes are dusted with a robust spice mixture to impart smoky, earthy flavour, and baked until they’re a little crisp in places and creamy-tender in others. This recipe feeds a small crowd as an appetizer, but you can easily cut it in half if you’re serving a smaller group. Leave the skins on the sweet potatoes for more flavour, and use a mandoline to make uniform slices easier and quicker to achieve.
Ingredients
Cooking spray
6 spray(s)
Sweet potato
1¾ pound(s), unpeeled and cut into 1/4-in-thick slices
Chili powder
1 tsp(s)
Kosher salt
¾ tsp(s)
Garlic powder
½ tsp(s)
Ground cumin
½ tsp(s)
Smoked paprika
½ tsp(s)
Reduced fat sharp cheddar cheese made with 2% milk
1 cup(s), shredded, or reduced-fat Colby Jack made with 2% milk, shredded
Canned black beans
15 oz, rinsed and drained
Grape tomatoes
1 cup(s), chopped
Uncooked scallions
½ cup(s), sliced
Jalapeño pepper
2 medium, thinly sliced
