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Sweet Potato Nacho Bake

Sweet Potato Nacho Bake
PREP TIME
15 min
COOK TIME
25 min
YIELDS
6 servings

We all know we should eat lots of vegetables but few of us do. This sweet potato recipe incorporates the flavours and toppings of nachos for a vegetable side dish everyone will love.

Recipe by Charmaine Baan. Brought to you by PC.

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Ingredients

1
bag (680 g) PC Mini Sweet Potatoes
½
tsp (2 mL) salt
½
tsp (2 mL) ground cumin
¼
tsp (1 mL) cayenne pepper
2
Tbsp (25 mL) PC 100% Pure First-Pressed Canola Oil
½
cup (125 mL) drained and crumbled PC Feta Cheese in Brine
½
cup (125 mL) PC Tomatoes on the Vine
¼
cup (50 mL) thinly sliced green onions
2
Tbsp (25 mL) chopped fresh coriander
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Directions

Notes

Per serving: 190 calories, fat7 g (of which 1.7 g is saturated), sodium 330 mg, carbohydrate 29 g, fibre 4 g, protein 4 gSource of fibreLow in saturated fatExcellent source of vitamin AExcellent source of vitamin C

Step 1

Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil.

Step 2

Scrub sweet potatoes under running water; cut each lengthwise into quarters. Toss in bowl with salt, cumin, cayenne and oil until coated. Place flat on prepared baking sheet.

Step 3

Bake in centre of oven for 20 to 25 minutes or until golden and tender, turning halfway. Transfer to serving platter; sprinkle all over with half of the feta. Top with tomatoes, green onions, remaining feta and coriander. Serve immediately with sour cream, if desired.

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