Double Cheesy Sweet Potato Nachos

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If you have read any of my previous posts you know how much I adore potatoes…and nachos. So why not put them together for a slightly healthier option?!

cheesy Sweet Potato NachosPotatoes typically get a pretty bad rap but they are actually super healthful and have antioxidant and antiviral properties helping to boost residence to infection. They can also help to maintain healthy muscles and are a terrific source of complex carbohydrates {these are the good carbs!}

cheesy Sweet Potato Nachos

Side note: Carbs cause horrible fear in many people BUT in truth, carbs {like fat} are needed to run a healthy body, well good carbs. How do you know what good carbs are? Choosing complex carbs such as green vegetables, beans, lentils, and whole grains will provide more fibre and will be higher in micronutrients. Simple carbs, such as table sugar, jams, juices, and the dreaded soda pop are rapidly digested and typically provide little to no nutritional value. If you have trouble remembering think of it this way: health and nutrition is complex, there’s nothing simple about it.

cheesy Sweet Potato Nachos

cheesy Sweet Potato Nachos

Ok let’s get down to the goodness…

Ingredients:

  • 2-4 medium sweet potatoes, washed and sliced into rounds {look for ones that are a consistent size so they bake evenly}
  • Sprinkle of Smoked Paprika
  • Splash of EVOO {extra-virgin olive oil}
  • 1 ripe avocado
  • Splash of your favourite non-dairy milk {I used coconut}
  • 1 Tablespoon butter
  • 1 Tablespoon flour {again, I used coconut- I may have a coconut addiction}
  • 3 Tablespoons nutritional yeast
  • 1/2 cup grated white cheddar cheese
  • 1/4 cup shredded cheddar cheese
  • Green onion, chopped
  • Red bell pepper, diced
  • Any other topping you’d like- try jalapeños, black or refried beans, tomatoes
  • Optional: sour cream or Greek yogurt

Directions:

  1. Pre-heat over to 425°F and prepare a baking sheet with parchment paper
  2. Add sweet potato round to a bowl and add EVOO use your hands to ensure each round is covered
  3. Place rounds on the parchment paper and sprinkle smoked paprika over each round {tip: be sure that the rounds do not touch to ensure better cooking}
  4. Bake for 20 minutes, flip and bake for another 7-10 minutes- keep an eye on them so they don’t burn. Bake depending on your preference- i like them a little crispy on the outside but soft on the inside.
  5. While rounds are baking prepare your sauces:
  6. Avocado “Sauce”: combine avocado and milk to a bowl and either mash together or use an immersion blender working until smooth. Add additional milk until you reach your desired consistency.
  7. Cheese sauce: add butter to a small saucepan on medium heat. Once melted add flour and stir until you create a roux. Add in nutritional yeast and stir. Bring heat to low and add grated white cheddar in small batches continuing to stir. Keep heat low and keep stirring.
  8. Once rounds have asked add your grated cheddar, bell peppers, and half the green onion and return to oven to melt and bake another 5 minutes.
  9. Remove from oven and transfer to a plate, drizzle with cheese sauce, avocado sauce, and top with additional green onion. If using drop a dollop of sour cream or greek yogurt.
  10. Enjoy

cheesy Sweet Potato Nachos

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