Sweet Potato Nachos

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 6

Image courtesy of the American Heart Association

Seasoned sweet potatoes make a delicious base for traditional nacho toppings. Try them for an after-school snack or game day appetizer.

Ingredients

Cooking spray

3 medium sweet potatoes (about 1 pound), peeled and thinly sliced into 1/4-inch-thick rounds

1 tablespoon olive oil

1 1/2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1/3 cup no-salt-added black beans, rinsed and drained

1/3 cup low-fat shredded cheddar cheese

1/3 cup chopped tomato (1 medium Italian plum [Roma] tomato)

1/3 cup canned no-salt-added diced tomatoes, rinsed and drained

1/3 cup chopped avocado

Preheat the oven to 425°F. Line two medium baking pans with aluminum foil. Lightly spray the foil with cooking spray.
In a large bowl, toss together the sweet potatoes, oil, paprika, chili powder and garlic powder. Spread the sweet potato mixture in a single layer in the baking pans.
Bake for 10 minutes. Using a spatula, turn over the sweet potatoes. Bake for 5 to 10 minutes, or until crisp.
Remove the pans from the oven. Sprinkle the beans and cheddar over the sweet potatoes. Bake for 2 minutes, or until the cheddar melts.
Sprinkle with the tomato and avocado.

Per serving (serves 6)

Calories	209
Total Fat	5.5 g (1.5 g saturated fat, 0.0 g trans fat, 0.5 g polyunsaturated fat, 3.0 g monounsaturated fat)
Cholesterol	5 mg
Sodium	194 mg
Total Carbohydrate	34g (6 g dietary fiber, 7 g sugars)
Protein	6 g
Dietary Exchanges	2 1/2 starch, 3 lean meat