How To Make Irish-Style Sweet Potato Nachos
You won’t get enough of these delicious Irish-style baked sweet potato topped with tasty nacho toppings, cheese, peppers, and more, to be served with salsa!
Serves:
Ingredients
For Potatoes:
- cooking spray
- 4mediumsweet potatoes,(about 7 oz each) skin-on
- 1tbspolive oil
- 1½tsppaprika
- pinchcayenne pepper
- 1tspgarlic powder
- coarse salt and fresh cracked pepper
For Topping:
- ½bell pepper,sliced thin
- â…“cupsharp cheddar cheese,shredded, such as Cabot
- ½cupPepper Jack light cheese
- 1medium scallion,chopped
- pickled jalapeno slices
- 4tbsptomato,diced small
- 1tbspcilantro,chopped
- black olives,sliced, optional
- salsa,for dipping
Instructions
-
Heat the oven to 425 degrees F. Lightly spray a baking sheet with oil.
-
Cut the sweet potatoes in half, then 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 the potatoes and oil. Toss well.
-
Season with paprika, cayenne, garlic powder, salt, and pepper. Toss to coat.
-
Place the 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 the oven and place the fries into four small oven-safe dishes (or one large dish for sharing).
-
Top with bell peppers, cheddar, and Jack cheese, and return to the 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.
Nutrition
- Calories:Â 287.80kcal
- Fat:Â 14.99g
- Saturated Fat:Â 5.98g
- Trans Fat:Â 0.32g
- Monounsaturated Fat:Â 6.10g
- Polyunsaturated Fat:Â 1.44g
- Carbohydrates:Â 30.00g
- Fiber:Â 4.94g
- Sugar:Â 6.58g
- Protein:Â 9.27g
- Cholesterol:Â 28.05mg
- Sodium:Â 450.83mg
- Calcium:Â 234.74mg
- Potassium:Â 560.70mg
- Iron:Â 1.29mg
- Vitamin A: 1045.41µg
- Vitamin C:Â 24.18mg
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