Description
Easy and fun sweet potato nachos perfect for kids, featuring a simple salsa.
Ingredients
Scale
- 1 large sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder (optional)
- 1/4 teaspoon cumin (optional)
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup black beans, rinsed and drained (optional)
- 2 tablespoons corn (optional)
- For the Salsa:
- 1 cup diced tomatoes
- 1/4 cup diced red onion (optional)
- 1 tablespoon chopped cilantro (optional)
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and thinly slice the sweet potato into rounds, about 1/4 inch thick.
- In a medium bowl, toss the sweet potato slices with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Arrange the sweet potato slices in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, flipping halfway through, until the sweet potato is tender and slightly browned.
- While the sweet potatoes are baking, make the salsa. In a small bowl, combine the diced tomatoes, red onion, cilantro, lime juice, and salt. Stir to combine.
- Once the sweet potatoes are done, sprinkle the shredded cheese, black beans, and corn (if using) over the top.
- Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving with the salsa on the side.
Notes
- You can adjust the spices to your child’s preference.
- Skip the chili powder and cumin for very young children.
- Offer the toppings separately for picky eaters.
- These are best served immediately.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/3 recipe
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg