Healthy Loaded Sweet Potato Nachos

Ingredients

Sweet Potato "Chips"
• Warm water
• 1 Tbsp. corn starch
• 2 large sweet potatoes
• 2 Tbsp. extra-virgin olive oil or melted coconut oil
• Salt and pepper to taste
Toppings (*See notes)
• 1 cup frozen corn
• 1/2 cup roasted red peppers (I like to buy the pre-roasted ones to save time)
• 4 roma tomatoes
• 1 (4-oz.) can green chilies
• 1/2 can refried beans
• 1 cup queso fresco, crumbled
• 1 avocado
• Cilantro
Creamy Sauce
• 3 large handfuls of fresh cilantro
• 1/3 cup salsa verde sauce (can substitute 3/4 cup tomatillos if preferred)
• 1/4 cup plain Greek yogurt
• Salt and pepper to taste

Instructions

Sweet Potato "Chips"
1. Slice the sweet potatoes into very thin slices using a mandolin or very sharp kitchen knife.
2. Place the slices in a large bowl and cover with warm water and corn starch. Allow to sit for 15-20 minutes. This step is very important because it removes the excess starches so the potatoes will get crispy in the oven. If you skip this step, you may have soggy sweet potato chips. Eeek!
3. Preheat the oven to 425 degrees.
4. Once the potatoes have soaked, remove them from the water and dry well with a paper towel.
5. Toss with oil and sprinkle with salt and pepper.
6. Lay flat on a baking sheet and roast 15 minutes, then flip each chip over. Continue roasting until crispy, about 25-30 minutes. (To get them even crispier, it can help to put them on an oven-proof cooling rack and place the rack on the baking sheet.)
7. While the potatoes are roasting, prepare the toppings.
Toppings
8. Heat a skillet over medium-high heat. Add the corn and allow to cook until you can see little brown roasted marks on them. Stir occasionally so they don't burn.
9. Chop the roasted peppers and tomatoes into bite-sized pieces and open the green chilies and refried beans.
Make the Sauce
10. In a food processor or blender, mix the cilantro, salsa verde and Greek yogurt until smooth and creamy.
Put it all Together
11. Spread the refried beans onto the sweet potato chips (that are still on the baking sheet!)
12. Add the corn, tomatoes, peppers, chilies and crumbled queso fresco.
13. Broil for about 5 minutes, or until the cheese is melted and everything else is warm.
14. Remove from the oven and top with cilantro and avocado slices. Drizzle with creamy sauce.

Notes