SWEE T PO TATOES
Rich in vitamin A,
potassium and fiber
• Preheat oven to 400°F. Coat two rimmed
baking sheets with nonstick cooking spray.
• Adults only: Using a mandoline or a sharp
knife, cut sweet potatoes crosswise into
slices 1/8-inch thick; place in a large bowl.
Toss sweet potato slices with oil. Add garlic
powder and paprika, and season with salt and
pepper to taste; toss to coat.
• Spread sweet potatoes in a single layer
on prepared baking sheets. Bake 15 to 20
minutes or until potatoes are crisp and edges
are browned, turning once halfway through
cooking. Remove from oven, and top with
cheese and black beans. Return to oven, and
cook 5 minutes or until cheese is melted.
• Transfer sweet potatoes to a serving platter,
pile high with tomatoes, green onions,
cilantro, avocado and (if desired) Greek
yogurt. Serve warm.
Loaded Sweet Potato Nachos
3 large sweet potatoes or yams, peeled
2 tbsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. paprika
1 cup shredded cheddar cheese
1 cup black beans, rinsed and drained
1/2 cup chopped tomatoes
3 tbsp. sliced green onions
1/4 cup finely chopped fresh cilantro
1 avocado, peeled, pitted and diced
Nonfat plain Greek yogurt (optional)
260 calories, 15g fat, 5g saturated fat, 20mg cholesterol, 210mg sodium, 25g carbohydrate, 7g fiber, 8g protein