Description
Crispy sweet potato wedges topped with chili and cheese. A fun and flavorful appetizer or snack.
Ingredients
Units
Scale
- 1 pounds (454 g) large sweet potato
- 2 1/2 teaspoons olive oil
- Salt
- 2 cups (473 ml) warm Lucky Pinto Bean and Beef Chili with Kale
- 3/4 cup loosely packed finely grated sharp cheddar cheese
- avocado
- red onion
- fresh cilantro
- sour cream
Instructions
- Preheat oven to 425°F (224°C).
- Line baking sheet with parchment paper or Silpat.
- Toss sweet potato wedges with olive oil and a generous pinch of salt.
- Spread sweet potato wedges in a single layer on the baking sheet.
- Bake for 25-30 minutes, or until wedges are tender and starting to brown.
- Remove from oven and top with warm chili and cheese.
- Optionally, return the pan to the oven to melt the cheese.
- Sprinkle with desired toppings.
Notes
- For extra crispy wedges, toss sweet potatoes with a little cornstarch before baking.
- Substitute your favorite chili for the Lucky Pinto Bean and Beef Chili.
- Store leftover wedges and chili separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 30