Loaded Sweet Potato Nacho Fries Recipe

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Nutrition profile

Ingredients 10 servings

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Original recipe yields 10 servings

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2 tablespoons extra-virgin olive oil

2 medium sweet potatoes (about 1½ pounds), cut into sticks about ¼ inch thick

¼ teaspoon salt plus a pinch, divided

2 tablespoons reduced-fat sour cream

1 tablespoon lime juice

1 cup corn kernels, fresh or frozen

½ cup shredded Cheddar cheese

⅓ cup black beans, rinsed

½ cup cherry tomatoes, halved or quartered if large

2 scallions, sliced

1 avocado, chopped

2 tablespoons chopped cilantro (optional)

Preparation

Prep
30 m
Ready In
40 m

Preheat oven to 425°F.
Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and ¼ 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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Reviews 1

February 06, 2017

By: Beth

This is delicious! We made it for a Super Bowl party and it was a huge hit! I would increase the amount of the sour cream/lime mixture next time. I certainly will make this again!

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