Swapping the tortilla chips for sweet potatoes, makes this recipe a guilt-free alternative to the perfect game day snack. Add your favorite toppings to truly customize this appetizer for any occasion.
Preheat oven to 425 degrees F.
Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and 1/4 teaspoon salt. Cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Transfer the pan to the oven and bake until the sweet potatoes are soft, 15 to 20 minutes.
Meanwhile, combine sour cream, lime juice and the remaining pinch of salt in a small bowl.
Top the sweet potatoes with corn, cheese and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, scallions and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).
Source: Eating Well
Active time: 30 minutes
Total: 40 minutes
Serving Size 1 servings
Servings 12
- Amount Per Serving
- Calories 174
- % Daily Value *
- Total Fat 83g128%
- Saturated Fat 22g111%
- Cholesterol 69mg23%
- Total Carbohydrate 225g75%
- Dietary Fiber 46g184%
- Sugars 49g
- Protein 41g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 425 degrees F.
Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and 1/4 teaspoon salt. Cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Transfer the pan to the oven and bake until the sweet potatoes are soft, 15 to 20 minutes.
Meanwhile, combine sour cream, lime juice and the remaining pinch of salt in a small bowl.
Top the sweet potatoes with corn, cheese and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, scallions and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).
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