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Sweet Potato Nachos Sweet Potato Nachos

Prepared by: Kelsey Jeter,
Nutrition Specialist,
University of Missouri Extension
February 22, 2015

  

Yield: 6 servings

 

Ingredients:

  • 3 medium sweet potatoes (about 2 pounds), makes 6 cups of rounds
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/3 cup black beans, drained, rinsed
  • 1/3 cup reduced-fat shredded cheddar cheese
  • 1/3 cup chopped tomato
  • 1/3 cup chopped avocado

 

Preparation

  1. Preheat oven to 425F. 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.
  3. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  4. Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes.
  5. Sprinkle with tomato and avocado. Serve.

 

Nutrition information per 1/4 cup serving

Calories: 209

Total Fat: 5.5g

Saturated Fat: 1.7g

Cholesterol: 5mg

Sodium:194mg

Carbohydrates: 34g
Protein: 6g


 

Source: American Heart Association (www.heart.org)

 

 

 

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Friday, April 03, 2015