Thursday, May 3, 2018

Friday Food: Grilled Sweet Potato Nachos

Nachos are a big hit at our house and while we enjoy them we often rationalize how "healthy" they might be for us (maybe a little delusional but it happens).  So in a quest to see if we could do something better when it comes to our enjoyment of nachos we came across this option.  See what you think.


The Nachos

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • 1 tsp each chili powder and cumin
  • 1 14oz can refried black beans
  • 1 cup frozen sweet corn
  • 3 oz. multigrain tortilla chips (enough for a layer)
  • Chopped cilantro for topping
  • Crumbled Cotija cheese for topping
The Cheese Sauce
  • 1/2 tsp butter
  • 1 large clove garlic, minced
  • 1 1/2 cups milk
  • 2 tbsp flour
  • 1/4 tsp salt-more to taste
  • 1/2 cup shredded cheese of choice

The Game Plan: 

  1. Sweet Potatoes: Turn on grill on to medium high heat.  Wash the sweet potatoes and pierce with a fork.  Wrap the sweet potatoes in a paper bowl and microwave on high for 4 minutes. When cool enough to handle, cut sweet potatoes into wedges and toss with the olive oil, chili powder, and cumin (+salt to taste).  Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roast and delicious.
  2. Nacho Assembly: Meanwhile, heat the refried beans on the stove or in the microwave until warmed through and roast the corn in a dry nonstick skillet until golden brown.  On a large platter, arrange the chips in a single layer.  Top with the sweet potatoes wedges, black beans, and corn.
  3. Cheese Sauce: melt the butter in a small saucepan.  Add the garlic and sauce for 1-2 minutes.  Add 3/4 cup milk and hat until simmering.  Whisk the remaining 3/4 cup milk with the flour; add to the saucepan and stir until smooth and thick.  Remove form heat and whisk in the salt and the cheese until melted.  Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese.


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