IE 11 is not supported. For an optimal experience visit our site on another browser.

Joy Bauer's Loaded Sweet Potato Nachos

SERVINGS
6
RATE THIS RECIPE
(108)
Joy Bauer's Sweet Potato Nachos
Joy Bauer's Sweet Potato NachosNathan Congleton / TODAY
SERVINGS
6
RATE THIS RECIPE
(108)

Ingredients

  • 2 medium to large sweet potatoes, sliced into thin chips (use a mandolin slicer or cut by hand into 1/8- to 1/4-inch thick rounds)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup cherry tomatoes, halved
  • 2 ounces pulled chicken (shred any cooked or leftover rotisserie chicken, without the skin)
  • 3/4 cup 2% reduced-fat shredded Mexican cheese blend
  • 1/4 cup salsa
  • 1/4 cup nonfat Greek yogurt or light sour cream
  • 1 avocado, diced
  • 2 tablespoons chopped scallions
  • Nonstick cooking spray
  • Chef notes

    Nacho time! In my slimmed down version, I said "ta-ta" to fried triangular tortillas, and subbed in thin and crispy sweet potato slices. You'll get a shot of beta carotene and fiber, so you can feel good about digging in. Add your favorite toppers for one fantastic fiesta. No utensils required.

    Nutrition info: 220 calories per serving

    Nutrition analysis courtesy of Genesis® R&D

    Preparation

    1.

    Preheat oven to 425°F. Liberally coat a baking sheet(s) with nonstick cooking spray and set aside.

    2.

    In a large mixing bowl, add sweet potato "chips" and olive oil and stir until all pieces are coated in oil (use your hands to mix, if necessary). Place on baking sheet(s) in a single layer, lightly mist tops with additional spray and evenly sprinkle on salt, garlic and paprika.

    3.

    Bake in oven for 20 to 40 minutes on top rack, flipping halfway through. (Oven times will vary, depending upon sweet potato thickness, so watch closely to ensure they crisp up but do not burn.) Remove sweet potato rounds from oven and transfer to large skillet or oven-safe dish, allowing the edges to slightly overlap.

    4.

    Sprinkle black beans, corn, tomatoes and chicken over the top. Next add cheese and place back in the oven for a few minutes until the cheese is hot and melted. Remove from oven and garnish with salsa, Greek yogurt or sour cream, avocado and scallions. Add any preferred additional toppings, such as minced cilantro, jalapeños or a squeeze of lime juice.