Sweet snacking for your next game day.
Sweet potatoes make the perfect “chips” for nachos. Nutrient-dense sweet potatoes are a great source of vitamins A, B6, and C, plus they're full of fiber and potassium.
Slice them into ¼-inch rounds and bake them before adding toppings to ensure they cook evenly. We’ve topped our nachos with pinto beans, Mexican-blend cheese, and tomato salsa, but any type of bean, cheese, or salsa will do the trick.
Prep Time: 5 minutes
Total Time: 35 minutes
- 1 pound (about 2 medium) sweet potatoes
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 cup no-salt-added pinto beans, drained and rinsed
- 1 ½ cups shredded Mexican-blend or sharp cheddar cheese
- 1 cup prepared tomato salsa
- ½ cup fresh cilantro, chopped
Other topping ideas: If you like a little heat, add pickled, sliced jalapenos to your nachos. Or add a creamy dollop of plain Greek yogurt for an added calcium boost. You can also top with shredded chicken or seasoned taco meat for another boost of protein.
- Line a large baking sheet with foil and place on the middle rack in the oven. Preheat the oven to 425 degrees.
- Scrub sweet potatoes and slice into ¼-inch rounds. Toss sweet potatoes with olive oil, salt, and pepper in a large bowl.
- Carefully remove the baking sheet from the oven and arrange the sweet potatoes on the pan in a single layer. Roast, turning once, until lightly browned and tender inside, about 18 minutes total.
- Remove from the oven and scatter the pinto beans and cheese evenly over the potatoes. Return to oven and bake until cheese is melted and lightly golden, about 10 minutes.
- Garnish with salsa and cilantro.
Want more recipes and healthy living tips? Subscribe to Clover Living magazine for free (if you aren’t already subscribed) here.
Published on 10/5/22