Sweet Potato Nachos

Sweet Potato Nachos: A Modern Twist on a Classic Favorite

If you're craving a dish that's both indulgent and nutritious, sweet potato nachos are here to make your weekday meals exciting again. Imagine all the savory, gooey goodness of traditional nachos, but with a vibrant, slightly sweet base that takes things to a whole new level. Why sweet potatoes? They're more nutrient packed than your standard nachos, offering fiber, vitamins, and a touch of natural sweetness that keeps your taste buds on their toes.

Directions:

• Say goodbye to tortilla chips. Peel the sweet potatoes and slice thin but not too thin, about 1/4" thick. Place in a single layer on a sheet with parchment paper, toast until crispy at 425 degrees (approximately 20 minutes)

• Once your "chips" are done, toasted, but will still have a soft texture to them, it's time to top them.

• Cook a pound of beef with a taco seasoning of your choice.

• Top with cheddar cheese, seasoned beef, black beans and sliced cherry tomatoes.

• No nachos are complete without guacamole and Greek yogurt (a healthy alternative to sour cream).

Ingredients:

• 2 large white sweet potatoes, washed, peeled and sliced thin

• 1 pound of organic, lean beef

• 1 packet of taco seasoning, your choice (McCormick Organics)

• 20 cherry tomatoes, sliced

• 2 can of black beans, warmed (Eden Organic Black Beans)

• 1 cup of cheddar cheese

• 2 T of Greek yogurt (Straus Family Creamery)