Sweet Potato Nachos

A healthy and orangey twist to one of America’s popular crunchy and munchy game-day snacks.

Ingredients

• 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
• 1 tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 1/2 tsp. 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

Directions

1. Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
2. 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.
3. 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.

Recipe and photo courtesy of American Heart Association