Sweet Potato Nacho Fries
User Reviews
5.0
12 reviews
Excellent
Sweet Potato Nacho Fries
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A healthy twist on Nacho Fries uses sweet potatoes underneath colorful toppings for an appetizer that could be a meal all by itself!
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Ingredients
- 4 medium sweet potatoes or 2 large
- 3 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 1/2 cups cheddar cheese grated
toppings:
- fresh jalapeno
- tomatoes
- sour cream
- salsa
- onions
- cilantro
- avocado
- corn
- beans
- Lime wedges etc.
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Instructions
- Heat oven to 425 degrees. Lightly grease baking sheet with non stick cooking spray. Set aside.
- Peel sweet potatoes and cut into fries. {I cut mine into 1/4 inch pieces approximately.} Place on baking sheet and toss with olive oil and taco seasonings. *Bake for 45-60 minutes or until fries are to your desired crispness, flipping them every 10-15 minutes.
- Remove fries from oven and sprinkle cheese over top. Place back into hot oven for 30 seconds or until cheese has melted completely. Remove fries carefully from baking sheet onto serving platter and top with desired toppings. Serve warm.
- *Baking time will depend on the thickness of your fries, so adjust accordingly! :)
Nutrition Information
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Calories
460kcal
(23%)
Carbohydrates
47g
(16%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
44mg
(15%)
Sodium
489mg
(20%)
Potassium
803mg
(23%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
32604IU
(652%)
Vitamin C
6mg
(7%)
Calcium
373mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 489mg | 20% |
| Potassium | 803mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 32604IU | 652% |
| Vitamin C | 6mg | 7% |
| Calcium | 373mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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