I’ve become a huge fan of sweet potatoes recently. And of course, if I can find them at the local farmer’s market, I love them even more!
When choosing sweet potatoes, they should be firm, with unwrinkled skin and no bruises or cuts. Small to medium sweet potatoes will be more tender than larger ones. You can store sweet potatoes in a cool, dry place, preferably in ventilated container (such as a basket) for up to two weeks. Avoid storing sweet potatoes in the refrigerator, as they will develop a hard center and unpleasant taste.
Admittedly, these Sweet Potato Nachos (covered in cheese and dipped in Ranch dressing) are one of the more indulgent ways to enjoy this otherwise healthy vegetable. Even my husband, who usually turns down anything made with sweet potatoes, couldn’t stop eating these. The Gorgonzola and cheddar are the perfect accompaniment to the slight sweetness of the potatoes, but feel free to experiment with other cheeses too. Honestly, even if you’re not a sweet potato fan, I think you’re going to love these!
- 1 large sweet potato
- 2 tablespoons olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/3 up shredded cheddar cheese
- 1/4 cup crumbled Gorgonzola cheese
- Salt, to taste
- Ranch dressing, for dipping
- Preheat oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray.
- Thinly slice the sweet potato into rounds about 1/8 inch thick. Toss with olive oil, garlic salt and pepper.
- Spread potatoes in an even layer on the prepared baking sheet. Bake for 20-23 minutes, or until potatoes are golden brown and crispy, turning once halfway through baking time.
- Remove from oven and sprinkle with cheeses. Return to oven for another 3-4 minutes, or until cheese is melted. Season with additional salt, if needed. Serve with Ranch dressing, for dipping.
Who Dished It Up First: Adapted from Sweet Treats and More.