Oh Nachos. I have so many fond memories of you. You used to be my 10 year old snack of choice, post softball game. That gooey fake Velveeta cheese, and those crunchy chips straight from the snack shack…. mmmmm… perfection. You provided the necessary nourishment for those college late night noshes. Now? Not so much.

My new obsession, to the point that I may soon turn orange, are sweet potatoes. I like to think of them as the healthier alternative to a plain ol’ potato. A healthy potato you ask??… do say more…. Yes, it’s still considered a starch… BUT it’s also a vegetable, so it strikes pretty high on the nutrition scale. It’s high in fiber and loaded with vitamin A (which fights off cancer, heart disease, and inflammation-related disorders….). It also doesn’t spike your glycemic index like a regular potato will. AND, maybe the best part about this super food? It’s yummy and there are simply so many scrumptious ways to prepare them.

Enter sweet potato nachos. I made these for a super bowl party and they were a hit. You won’t find cheese in these nachos (sorry melted velveeta of my past), but if your heart desires the gooey goodness, feel free to add it!

Ingredients:

2 Large Sweet Potatoes (peeled and sliced 1/8th inch
1 Can Organic Corn
2 Cans Black Beans (drained)
1/3 cup fresh lime juice
1/4 cup minced oil
1 tsp cumin
1/2 cup chopped cilantro
Salt to taste
Pepper to taste
1 avocado, diced

Sweet Potato Chips:
Pre-heat oven to 400 degrees
Toss sweet potatoes in 1 tablespoon olive oil and sprinkle with salt and pepper
Place on a tin foiled lined baking sheet, side by side
Cook for 20 minutes and then flip over.
Cook for an additional 20 minutes. Oven times may vary, so watch the potatoes closely and change time accordingly until they reach level of crispiness to your liking.

Black Bean Salsa:
Combine all ingredients together in a bowl and mix.

Nachos:
When the sweet potatoes are done cooking, place on a platter and top with the black bean salsa.