Description
- Try these Baked Sweet Potato Rounds with Corn, Cheese, and Fresh Toppings for a flavorful, healthy vegetarian dish.
Ingredients
Scale
- 1 large sweet potato, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup frozen white corn
- 1 1/2 cups shredded Mexican blend cheese
- 1 jalapeño, sliced
- 1 avocado, sliced or cubed
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, roughly chopped
Instructions
- Preheat your oven to 400°F and lightly grease a large baking sheet with cooking spray.
- In a large mixing bowl, toss the sliced sweet potatoes with olive oil, salt, and black pepper.
- Spread the sweet potato slices out in a single layer on the baking sheet, leaving a little space between each slice. Bake for 12-15 minutes or until they start to brown around the edges. If necessary, use two baking sheets to avoid overcrowding.
- Once baked, transfer the sweet potato slices to a 12-inch cast iron skillet. Layer the sweet potatoes with frozen corn and shredded cheese.
- Return the skillet to the oven and bake for another 5-10 minutes, or until the cheese has melted and is bubbly.
- Remove the skillet from the oven and top with sliced jalapeño, avocado, diced red onion, and fresh cilantro. Serve immediately.
- Details:
- This recipe is a perfect blend of hearty sweet potatoes with the melt-in-your-mouth goodness of cheese and the freshness of avocado and cilantro.
- It makes a great appetizer or side dish for family meals, and it’s perfect for those looking to enjoy a flavorful, vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
Keywords: #SweetPotato #HealthyEats #Vegetarian #AppetizerIdeas #FreshFlavors #EasyRecipe