Sweet Potato Nachos
  • ½teaspoon salt
  • 2teaspoons ground cumin
  • 2teaspoons chili powder
  • 1pound sweet potatoespeeled and sliced lengthwise ¼-inch thick – about 3 small)
  • ½ red onionpeeled and finely chopped
  • 1 (14.5-ounce)can no-salt-added black beansrinsed and drained
  • 1 medium tomatodiced
  • ¾cup puréed lower-sodium mild or medium salsa
  • 1cup shredded cheddar or Monterey Jack cheese
  • 1 avocadodiced
  • ½cup plain regular or Greek yogurtoptional
  1. Preheat oven to 400°. In a small bowl, combine salt, cumin and chili powder; set aside.
  2. Coat a rimmed baking sheet with nonstick spray. Place sweet potato rounds and onion, intermixed, on prepared baking sheet; spray with nonstick spray and sprinkle with seasoning mixture. Bake for 18–20 minutes or until potatoes are just soft. Remove from oven.
  3. Toss beans and diced tomato with salsa. Top sweet potatoes with roasted onions, bean-salsa mixture and cheese. Bake an additional 4–6 minutes or until cheese melts. Remove from oven, top with avocado and yogurt, and serve.
Recipe Notes
Nutrition Facts
Sweet Potato Nachos
Amount Per Serving
Calories 14412 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 28mg 9%
Sodium 628mg 26%
Total Carbohydrates 54g 18%
Dietary Fiber 12g 48%
Sugars 15g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¼ of recipe): 412 cal, 13g fat (6g mono, 1g poly, 6g sat), 28mg chol, 628mg sodium, 54g carb (12g fiber, 15g sugars), 16g protein