Mexican Style Sweet Potatoes

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 35 minutes

Zutaten

1 large sweet potato*, (sliced into 1/2 inch rounds)

cooking spray

1 tablespoon olive oil

salt and pepper, (to taste)

1/2 cup frozen white corn

1 ½ cups shredded Mexican blend cheese

1 jalapeño, (sliced)

1 avocado, (sliced or cubed)

2 tablespoons red onion, (diced)

2 tablespoons fresh cilantro, (roughly chopped)

Anweisungen

Roast the potatoes.

Preheat the oven to 400° F and grease a large baking sheet with cooking spray. Place the sliced sweet potatoes in a large mixing bowl and toss with olive oil, salt, and pepper. Arrange the seasoned sweet potatoes in a single layer on the baking sheet with a little room in between each one and bake for 12-15 minutes, until they start to brown around the edges. You might need to work with two baking sheets.

Prepare the skillet.

Transfer the potatoes to a 12'' cast iron skillet and layer with frozen corn and shredded cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly.

Add toppings and serve.

Remove the skillet from the oven and top with sliced jalapeño, avocado, red onion, and cilantro. Serve immediately.

Nährwertangaben

• Kalorien: 300 kcal
• Gesamtfett: 19 g
• Gesättigtes Fett: 6 g
• Cholesterin: 26 mg
• Natrium: 362 mg
• Gesamtkohlenhydrate: 22 g
• Ballaststoffe: 6 g
• Zucker insgesamt: 5 g
• Eiweiß: 13 g