Loaded Sweet Potato Nachos

Weekends are for indulging as far as I am concerned . . . so why not take a common indulgence and make it healthier? Here is where these amazing Loaded Sweet Potato Nachos come into play -- a combination of salty and sweet to enjoy as an awesome treat during the week or on the weekends! Sweet Potatoes are a great source of Vitamin A in the form of Beta-Carotene. Vitamin A takes on various forms in the body with each form serving a different function with respect to vision, antioxidant function to fight free radicals, and the maintenance of epithelial cells found in the throat, cornea, lungs, GI tract and skin.

SO, ditch the unoriginal tortilla chips for a night, and get creative with this simple and deliciously healthy recipe!

Main Ingredients:

3 Sweet Potatoes (longer rather than round)

Sea Salt

Olive Oil

Pepper

Toppings:

Shredded Mexican Cheese Blend (any brand will do)

Homemade pico de gallo or diced tomatoes

Black Beans

Corn

Fat Free Refried Beans (I like Trader Joe's Brand)

Jalapenos

Scallions

Avocado Slices

Chopped Romain Lettuce

Directions:

Preheat oven to 400 * F

Step 1: Wash and rinse the sweet potatoes. Cut the 3 sweet potatoes into 1/8 inch thick circles. This is important because the thinner they are the crispier they will get when you bake them! I don't usually peel sweet potatoes, mainly because the skin is extra fiber and it doesn't require any extra work . . . so saves time! Once you have cut your desired amount of sweet potatttterrr circles, lay all of them onto a baking sheet lined in aluminum foil. I usually just use aluminum foil so I don't have to clean an entire baking tray later! (If you can't tell already I'm kind of a lazy poop when it comes to cleaning up after myself so I do it for my own sanity).

Drizzle with olive oil, sea salt, and pepper -- I put more pepper than salt but that's just me! Now use yah hands and move the sweet potatoes all around the baking sheet to evenly coat with salt, pepper, and oil.

>> NOTE: You can do this is a large bowl also then lie onto the baking sheet.

Step 2: Place the baking sheet in the oven set at 400 * F for 15 minutes. After 15 minutes the sweet potatoes should be somewhat crispy, so you'll want to flip them over for the remainder of the time. Place the baking sheet back into the oven for another 20 minutes (I just kept checking to make sure the sweet potatoes weren't completely burnt to a crisp). Just keep an eye on them at this time!

Step 3: Once the sweet potatoes have become nice and crispy (mine were slightly mushy, but still tasted good), take the baking sheet out of the oven and set the oven to Broil (high). I transferred the sweet potatoes to a smaller baking sheet and placed in more of a "mound shape" and then sprinkled a handful or two of shredded Mexican Blend cheese! You can also just use the same sheet of aluminum foil from the first time around, and just gather the circles into a pile that way. Whatever works best -- just use your best judgement!

Step 4: Load the nachos with tons of cheeeeessseee (duh) and place in the oven for about 5 minutes to broil until the cheese is melted!

>> NOTE: The sweet potatoes may get a bit more crispier at this time also.

Step 5: Remove from the oven and top with extra cheese, toppings of choice, and tons of Cilantro Avocado Sauce!

PLUS check out this awesome recipe for Cilantro Avocado Sauce from one of my favorite RD's, Rachael DeVaux!

Here is the link: https://rachaelsgoodeats.com/cilantro-avocado-sauce/

ENJOY Xo