Appetizers
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Make about 3 to 4 servings
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Make about 3 to 4 servings
A southwestern twist for the sweet potato offers a good flavor balance between savory and sweet.
Nutritional information per serving (based on 4 servings):Calories 212 (30% from fat)
carb. 31g
pro. 7g
fat 7g
sat. fat 3gchol. 15mg
sod. 181mg
calc. 137mg
fiber 6g
carb. 31g
pro. 7g
fat 7g
sat. fat 3gchol. 15mg
sod. 181mg
calc. 137mg
fiber 6g
Ingredients
- nonstick cooking spray
- 1large sweet potato or yam, about 12 to 13 ounces
- olive oil, for spaying or brushing
- ½cup black beans, drained
- 3tablespoons chopped green chiles
- ½cup shredded sharp Cheddar cheese
- 1green onion, cut into ¼-inch slices
- ½ripe avocado, diced
- cilantro, chopped
- sour cream, for garnish and serving
Preparation
- 1. Place the AirFryer Basket onto the Baking Pan lined with foil and
- coat with nonstick spray. Reserve.
- 2. Cut the sweet potato in half in the middle to create 2 equal parts.
- Then cut each half into ¼-inch wedges, similar to a steak fry cut.
- Place the wedges onto the prepared basket. Spray or brush liberally
- with olive oil. Put into the oven in the upper rack position. Set to
- AirFry at 400°F. Cook for about 12 minutes, until golden and
- cooked through.
- 3. Once the potatoes are cooked, transfer from the AirFryer Basket to
- the lined Baking Pan. Evenly layer with the black beans, green chiles
- and Cheddar. Return to the oven and set to Broil at 450°F. Cook for
- about 5 minutes, until the cheese is melted and bubbling.
- 4. Sprinkle with the sliced green onions, diced avocado and chopped
- cilantro. Serve immediately with sour cream on the side.
