(lively, upbeat music)
- Today, I have a fun recipe that's a twist
on a beloved Tex-Mex appetizer.
We're making sweet potato nachos,
or what my kids call, orange nachos.
Instead of tortilla chips, we're using baked sweet potato
slices as the base for our delicious nacho toppings.
So, let's start cooking.
I have my oven preheated to 425 degrees Fahrenheit,
and here are the sweet potatoes,
washed, sliced and ready to go.
I used a total of three medium sweet potatoes,
which is about two pounds.
I've sliced them into quarter-inch slices,
but, have left the skins on them.
First, I'm going to toss them with some oil and spices.
I have one tablespoon of olive oil.
One teaspoon of chili powder.
And one teaspoon of garlic powder.
And, one and a half teaspoon of paprika.
I'm going to give those a toss with my hands
to make sure all the slices are coated.
(mixing)
Here I have two baking pans that I've covered with foil
and coated with non-stick cooking spray.
This will make for easy clean-up later.
I'm going to spread the sweet potato slices evenly
on both pans.
(shuffling, spreading)
I like to use two pans for these so they don't crowd
each other and they cook more evenly.
I'll pop them into the oven, and bake for ten minutes.
Then flip them with a spatula, and bake
for another five to ten minutes or until they're crisp.
Our sweet potato slices are done baking and they look great.
Now, for some toppings.
I have one-third cup of canned black beans
that I've already drained and rinsed.
This is gonna be good.
(scooping, clanking, spreading)
Now, I'm going to use the cheddar cheese.
And I'll just sprinkle it on top.
Sometimes I like to use pinto beans for this recipe too.
I used a reduced fat cheddar cheese,
and you can use a reduced fat Colby or Monterey Jack
if you prefer.
Sometimes I even use a reduced fat jalapeno cheddar
for an extra kick of spice.
Now I'll just pop these back into the oven,
so the cheese can melt,
which will only take a few minutes.
The cheese has melted and don't these look good already?
A few more toppings and it'll be time to dig in.
I have one-third cup of chopped tomatoes,
and I'll just sprinkle them over the cheese.
(clanking, scooping)
If you don't have fresh tomatoes, you could use
canned, diced tomatoes instead.
As with canned beans, remember to compare
food labels at the store and choose the product
with the lowest amount of sodium,
and drain and rinse them in a colander before using.
And last but not least, I have one-third cup
of chopped avocado, which I'll sprinkle over the tomatoes.
Avocado adds color, creaminess, and lots of nutrients,
including heart-healthy fats.
Our nachos are ready.
I've served these as an after school snack,
as an appetizer at a party, and even paired
with a large salad for a meatless family dinner.
I bet these sweet potato nachos will soon become
a family favorite in your home too.
Thanks for watching.
(lively, upbeat music)