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.
[cooked-sharing]
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
12 servings
1 servings
- Amount per serving
- Calories174
- % Daily Value *
- Total Fat 83g107%
- Saturated Fat 22g111%
- Cholesterol 69mg23%
- Total Carbohydrate 225g82%
- Dietary Fiber 46g165%
- Total Sugars 49g
- Protein 41g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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).
Notes
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