Sweet Potato Irish Nachos
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
These Irish style baked sweet potato wedges are topped with my favorite nacho toppings and they are dangerously good!!
For the Potatoes:
- cooking spray
- 4 medium (about 7 oz each sweet potatoes, skin on)
- 1 tbsp olive oil
- 1 1/2 tsp paprika
- pinch cayenne pepper
- 1 tsp garlic powder
- Coarse salt and fresh-cracked pepper
- 1/2 bell pepper (sliced thin)
- 1/3 cup sharp shredded cheddar cheese (I used Cabot)
- 1/2 cup Pepper Jack light cheese
- 1 medium scallion (chopped)
- pickled jalapeño slices
- 4 tbsp tomato (diced small)
- 1 tbsp chopped cilantro
- sliced black olives (optional)
- salsa (for dipping)
Heat the oven to 425°F. Lightly spray a baking sheet with oil.
Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.
In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.
Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.
Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.
Serving: 1sweet potato with toppings, Calories: 227kcal, Carbohydrates: 28g, Protein: 9g, Fat: 9g, Saturated Fat: 0.5g, Cholesterol: 10mg, Sodium: 189mg, Fiber: 5g, Sugar: 10g
Freestyle Points: 10
Points +: 6