Sheet-Pan Sweet Potato Nachos
Sheet-Pan Sweet Potato Nachos
Ingredients
- 1 ½ lb (675 g) sweet potatoes, unpeeled, washed and cut into rounds ½ inch (1 cm) thick
- 1 red bell pepper, seeded and cut into large dice
- 3 tbsp (45 ml) olive oil
- 1 tbsp chili powder
- 1 ¼ cups (125 g) medium-sharp orange cheddar cheese, grated
- 1 small red onion, halved and thinly sliced
- 1 tbsp (15 ml) lime juice
- ½ tsp sugar
- 1 ripe avocado, diced
- Sour cream, to taste
- ¼ cup (10 g) cilantro leaves
- ½ lime, quartered
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- On the baking sheet, combine the sweet potatoes, bell pepper, oil and chili powder. Spread out in an even layer.
- Bake for 20 minutes or until the vegetables are tender and golden. Season with salt. Sprinkle the cheese over the vegetables and bake for 1 minute or until melted. Let cool on a wire rack.
- Meanwhile, in a small bowl, combine the onion, lime juice and sugar. Season with salt. Let marinate for 15 minutes. Drain.
- Garnish the potato mixture with the avocado, sour cream, cilantro and marinated onions. Serve with lime wedges.
Sheet-Pan Sweet Potato Nachos