Sweet Potato Nachos

If ever there were nachos that could straddle the line between indulgent and passably healthy, these are those nachos.
  1. Preheat the oven to 400 degrees F.
  2. Slice one medium orange-fleshed sweet potato (AKA a garnet yam) into 1/8th-inch thick rounds.
    Leave the skin on. It adds lots of flavor and contains nutrients.
  3. Place the sweet potato rounds into a large mixing bowl. Drizzle with 1 tablespoon olive or room temperature coconut oil and use your hands to toss well, coating each round.
    Note: Other sweet potato varieties will also work here. I've also made this with purple Okinawa sweet potatoes and regular white-fleshed sweet potatoes and it's been delicious.
  4. Sprinkle the sweet potato rounds lightly with salt.
    Definitely take it easy on the salt, because you'll eventually be adding cheese which is naturally salty.
  5. Bake the sweet potato rounds for 12-13 minutes, until they begin to brown lightly.
  6. Once they have begun to brown, flip the rounds and bake for another 9-11 minutes
  7. Remove the sweet potatoes from the oven (but leave the oven on), flip the browned sweet potato rounds once again, and arrange in a cluster, so they are all touching.
  8. Sprinkle 1/3 cup shredded jack or cheddar cheese over the top of the sweet potato rounds.
  9. Return to the oven for another 5-6 minutes, or until cheese is melted.
  10. Remove from the oven and garnish with desired toppings.
    Recommended: Salsa, sliced jalapeño, minced red onion, chopped scallions, avocado or guacamole, sour cream or Greek yogurt, chopped cilantro.
  11. Serve immediately.
    Serves 1 very hungry person or 2 medium-hungry people.
  12. Don't even think about using🍴