2 Sweet Potatoes, washed, peeled and thinly sliced
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. paprika
½ cup cheese
½ cup corn
½ cup black beans
¼ cup green onions
½ cup medium salsa
1 jalapeno, washed, seeded, diced
Yellow bell pepper, washed, seeded, diced
½ cup plain Greek yogurt
2 Tbsp. lime juice
1 tsp. sriracha sauce
Preheat the air fryer for 3 minutes to 390F. Wash hands with soap and water.
Soak sweet potatoes in water in a covered container in the refrigerator for at least 30 minutes. Drain, and pat dry with paper towels.
Combine sweet potatoes with oil, chili powder, and paprika. Place in preheated air fryer. Air fry at 350°F for 15 minutes or until crisp. Shake every 5 minutes.
Optional for oven prep: Cook at 400°F in the oven for 20 minutes, flip halfway through.
While sweet potatoes are air frying, combine lime juice, sriracha, and Greek yogurt in a small bowl. Set aside.
Place sweet potatoes on a lined baking sheet, and top with black beans, corn, and cheese. Broil for 2-3 minutes or until cheese is melted.
Remove from oven and top with green onions, salsa, jalapeno, and bell pepper. Enjoy!
Yield: 4 Servings
*Tip: Use a mandolin to thinly slice sweet potatoes
Store in an airtight container and refrigerate for up to four days. Long-term storage is not recommended.
Calories: 180
Fat: 4.5 grams
Saturated fat: 2 grams
Sodium: 340 milligrams
Carbohydrates: 30 grams
Fiber: 6 grams
Added sugar: 0 grams
protein: 7 grams