LOADED SWEET POTATO NACHOS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion
Provided by Crystal Hatch
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Evenly slice sweet potatoes into rounds.
- In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Lay rounds flat on a parchment-lined baking sheet and set aside.
- On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
- Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
- Allow both to cool. Then, shred the chicken using two forks.
- Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
- Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams
LOADED SWEET POTATO NACHOS
Provided by Aaron McCargo Jr.
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
- Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
- Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
- To assemble nachos:
- Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.
SWEET POTATO WAFFLE FRY NACHOS
Steps:
- Preheat the oven to 425 degrees F.
- Spread the waffle fries on a rimmed baking sheet and bake, tossing once halfway through, until the fries are crisp and the edges are browned, 20 to 25 minutes (depending on the brand).
- Push the fries toward the center of the baking sheet. Dollop the beans around the fries. Top with the American cheese. Place in oven until the cheese is melted, about 5 minutes.
- Remove from the oven and top with the sour cream, Fresnos, olives, scallions, cilantro and sriracha.
SWEET POTATO NACHOS
Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
- Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
- Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.
Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 36 grams sugar, Fiber 21 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
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