Sweet potato skin nachos

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While you probably know my friend Ali from Inspiralized BEST for her healthy food blog full of spiraling vegetarian recipes, I'm so happy to share that she has released a beautiful new cookbook that goes a step further: Inspiralized & Beyond.

For the first time, Ali shares NOT spiral recipes, along with spiral recipes in this new cookbook. You can learn more about Ali's other cookbooks here.

Her latest book, Inspiralzied and Beyond, is packed with 125 recipes! This beautiful cookbook satisfies paleo, vegan, vegetarian, and gluten-free diets with incredibly inventive recipes ranging from shepherd's pie to avocado ice cream and my favorite – sweet potato skin nachos!

To start, simply scrape off most of the meat from the fully cooked sweet potatoes so you can spread them with olive oil and make them crisp in the oven. Of course, I couldn't resist leaving just a little bit of the nutrient-rich sweet potato on top of those skins, but the more you remove, the crunchier they will get.

Then it couldn't be easier: just top with grated cheese and beans and then bake until melted. After that, the sky is the limit when it comes to coverage. Creamy avocado, chopped chives, grassy coriander, juicy tomatoes – whatever, add it!

They want more? Make sure you have a copy of Ali's new book: Inspiralized & Beyond in your hands. Congratulations Ali! I am very proud of you and I love to see you shine.

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Forks are not required.

Sweet potato skin nachos

For these nachos, I crunch the sweet potato rinds in the oven and then top them with everything good: cheese, jalapeƱos, beans, tomatoes, and avocado.

Preparation time: 20 minutes Cook time 1 hour Total time 1 hour 20 minutes

Servings4 Calories 330kcal

Ingredients

  • 4 medium sweet potatoes
  • 2 tablespoons of olive oil
  • fine sea salt and pepper
  • 15 ounces pinto beans (drained and rinsed)
  • 1/2 cup unsalted canned corn kernels (drained and rinsed)
  • 2 cups shredded Mexican cheese mix (or more as needed)
  • 1 large jalapeƱo (thinly sliced)
  • 1 medium tomato (seeded and diced)
  • 1 ripe avocado (pitted, peeled and cubed)
  • 1/4 cup coriander (chopped)
  • 1/4 cup chives (sliced)
  • 1 lime (quartered, to serve)

Instructions

  • Preheat oven to 400 degrees with rack in center position.
  • Pierce each potato 4 times with a fork. Place potatoes directly on oven rack and bake until rinds are crisp and meat is tender, 45 to 55 minutes. Let cool for about 10 minutes, until cool enough to handle. Turn broiler on high.
  • Halve each potato lengthwise, then cut each half in half crosswise. Scoop out meat, leaving approximately Ā¼ inch intact. Reserve the meat for another use (or snack now).
  • Brush the skins on both sides with the olive oil and season with salt and pepper. Arrange them skin side up on a baking sheet, separating them, and grill until the skins start to crunch, 2 to 3 minutes, keeping a close eye on them so they don't burn. Flip the potato peels over and grill until the top edges begin to brown, 2 to 3 minutes more.
  • Reduce the oven temperature to 400 degrees. Push the shells onto the baking sheet so that they touch. Top with beans and corn. Sprinkle the cheese evenly over the top and bake until the cheese is melted, about 5 minutes.
  • Immediately decorate with jalapeƱo, tomato, avocado, coriander, chives and white onion. Season with salt. Serve hot, with lime wedges.

Chef's Notes:

If you want to use meat, add ā…“ cup of your cooked meat of choice (I would suggest minced chicken or ground beef) on top of the nachos before adding the cheese so the cheese melts.

Nutrition:

Calories: 330kcal | Carbohydrates: 36 g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Sodium: 524 mg | Fiber: 7g | Sugar: 5g

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