Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
Try this fun recipe from the American Heart Association for a healthy twist on the classic snack time favorite — nachos!
Sweet Potato Nachos
- 3medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
- 1Tbspolive oil
- 1tspchili powder
- 1tspgarlic powder
- 1 1/2tsppaprika
- 1/3cupblack beans, drained, rinsed
- 1/3cupreduced-fat shredded Cheddar cheese
- 1/3cupchopped tomato (1 plum tomato) OR
- 1/3cupno-salt-added, canned, diced tomatoes, drained, rinsed
- 1/3cupchopped avocado
- Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
- Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
- Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.