Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Bump up the vitamin A and fiber when you swap tortilla chips for sweet potatoes in this healthy recipe. Serve as an appetizer at your next party or turn it into dinner by adding chicken, tofu, shrimp or more beans for protein.


Read the full recipe after the video.

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

about 1/2 cup each
174 calories; protein 4.1g; carbohydrates 22.5g; dietary fiber 4.6g; sugars 4.9g; fat 8.3g; saturated fat 2.2g; cholesterol 6.9mg; vitamin a iu 11478IU; vitamin c 7.1mg; folate 40.1mcg; calcium 73.6mg; iron 0.9mg; magnesium 34.4mg; potassium 460.4mg; sodium 165.9mg; thiamin 0.1mg.

1 1/2 starchy vegetable, 1 fat