Sweet Potato Nachos

³ Description

I decided to come up with a healthy nacho alternative that you can enjoy without the guilt and still stay on track! These were simply amazing and are definitely a must try!

² Ingredients

•  1 sweetpotato, 5" long Sweet Potato
•  1/4 cup, chopped Red Onions
•  1/4 cup, chopped Young Green Onions
•  1/4 cup, chopped Sweet Red Peppers
•  1/2 cup, chopped Zucchini
•  1 spear, small (5" long or less) Asparagus
•  1/8 cup, sliced or chopped Olives
•  1 serving (serving = 2 tbsp) Great Value Sliced Jalapenos
•  1/2 cup, shredded Part Skim Mozzarella Cheese
•  1 dash Sea Salt
•  1 dash Black Pepper
•  1/4 tablespoon Extra Virgin Olive Oil

q Directions

Preheat oven to 400 degrees F.

First, we have have to make the sweet potatoes into chips. Wash and slice the sweet potato in half, then slice the potato into semi thin strips using a mandolin knife, or a regular good quality knife (you don’t want them too thick or too thin). I find that a mandolin knife gives me perfect slices, so I would recommend that you invest in one.

Place sliced sweet potato strips in a bowl and brush some olive oil on them making sure they are evenly coated on both sides. Place the potatoes on a non stick baking sheet lined with parchment paper, or an oven safe lightly greased ramekin dish in the preheated oven.

Bake for 10 minutes (flip sweet potatoes after 5 minutes).

When ready, bring out the sweet potatoes from the oven and set aside. They should be semi crispy at this point.

Add remaining toppings (the cheese should be the last ingredient).

Return the sweet potatoes with the toppings to the oven and bake for 5 minutes or until the cheese is fully melted.

When ready, sprinkle some sea salt and black pepper and enjoy your nachos!

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