Sweet Potato Irish Nacho's

[MandysMom]

This looks interesting and easily done if you have either an oven, or a toaster oven in your RV. I am going to try them at home first. Basically it is wedged and roasted sweet potato, that has been sprinkled with spices before baking. Then put into oven proof dish and sprinkle with cheese and thin sliced bell pepper. Back in oven till cheese melts , then top with usual nacho toppings: sour cream, jalapeno slices, olives, diced tomato, salsa, etc. I can see where browned broken up ground turkey or lean beef might be good too. Make a whole meal and healthier than chips.
The story Skinny Girl tells about them is interesting too.

http://www.skinnytaste.com/2013/10/swee ... .html#more
Sweet Potato Irish Nachos
Skinnytaste.com
Servings: 4 • Size: 1 sweet potato w/ toppings • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carb: 28 g • Fiber: 5 g • Protein: 9 g • Sugar: 10 g
Cholesterol: 10 mg • Sodium: 189 (without salt)

Ingredients:

For the Potatoes:

cooking spray
4 medium (about 7 oz each) sweet potatoes, skin on
1 tbsp olive oil
1 1/2 tsp paprika
pinch cayenne pepper
1 tsp garlic powder
Coarse salt and fresh-cracked pepper

For topping:

1/2 bell pepper, sliced thin
1/3 cup sharp shredded cheddar cheese (I used Cabot)
1/2 cup Pepper Jack light cheese
1 medium scallion, chopped
pickled jalapeño slices
4 tbsp tomato, diced small
1 tbsp chopped cilantrosliced black olives, optional
salsa, for dipping


Directions:

Heat the oven to 425°F. Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

[Bethers]

I have been known to bake the sweet potatoes similar to how said (with my choice of spices) - then top however I want. I do this with many vegetables. Very tasty. Don't always do the toppings, but you can be very imaginative with them, too.

[MandysMom]

What is always a challenge to me is in choosing which of all the colorful sweet potatoes/yams to choose. My Mom always said one was moist and the other is more dry but I can never remember which. I think one problem is the two names are interchanged. There are those labeled sweet potato and they may be tan or red and then garnets and those labeled yams. One of these days I need to buy one of each and make sure I keep track of the names that store calls them and bake them then hold a tasting test.
Velda

[snowball]

sounds great! ought to try them this winter
was reading the other day about sweet potatoes and yams not sure I remember what all it said but
think it said we don't have sweet potatoes just the yams or was it the other way around????????????? ought to
go find that article again...think it was in Martha Stewart mag with the turkey on the front...something was said about the
color as well think the darker colored ones have more nutrients again not sure of that information because I went on to another
article and so it's not for front information
sheila