Sweet Potato Nachos
Sweet potatoes are perfection. Not only are they delicious, but they also happen to be packed with plenty of vitamins and minerals, meaning you can bury them under cheese and avocado and still end up with a dish you can feel good about eating. ~ Amanda Drozdz of Savory Style blog.
|2||large sweet potatoes, sliced 1/4 inch thick|
|1||tbsp. olive oil|
|1 teaspoon||garlic powder|
|salt and pepper, to taste|
|1 cup||canned black beans, rinsed|
|1 cup||shredded sharp Cheddar cheese|
|1/4 cup||chopped green onions|
|1||avocado, diced or smashed|
|greek yogurt or sour cream|
Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into 1/4 inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.