Super Bowl Sweet Potato Skins

sweet potato nachos

The SUPER BOWL is around the corner!

Usually that means snack time, and often times those snacks are unhealthy, zero nutrient snacks!! What if this year you brought something tasty AND healthy that gives your body nourishment?

Sweet potatoes are loaded with fiber, as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.

I love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic potato skins!!

Ingredients:
6 medium sweet potatoes (about 2 1/2 pounds)
3 tablespoon extra-virgin olive oil
1 cup shredded part-skim mozzarella
2 tablespoons grated Parmesan
2 scallions, thinly sliced
1/2 cup salsa verde (I love the Hernandez brand)
1/2 avocado, pitted and cut into small pieces
1 cup black bean chips, crushed

Directions:
1. Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)

2. Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.

3. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

I LOVE sweet potatoes whether savory like this or sweet with cinnamon and a touch of almond butter.

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