Nature's Veggie Nachos

Originally published October, 2009
Courtesy of Green Princess Cookbook by Barbara Beery (Gibbs Smith)

• 1 medium organic sweet potato, peeled and sliced into thin rounds
• 1 tbsp canola oil
• ½ tsp sea salt
• ½ tsp paprika
• ½ tsp ground cumin
• ½ cup grated Monterey Jack cheese
• ⅓ cup chopped organic tomatoes
• ⅓ cup chopped organic bell peppers
• ⅓ cup chopped organic green onions
• 1 organic serrano or jalapeño pepper, chopped (optional)
• Garnish
• ¼ cup sour cream
• 1 tbsp chopped organic cilantro

1. Preheat the oven to 450°F. Line a sheet pan with Silpat, unbleached parchment paper or a clean brown paper grocery bag cut to fit. Spray with nonstick cooking spray and set aside.
2. Place cut potatoes on prepared sheet pan. Pour oil evenly over the potatoes and sprinkle with salt, paprika and cumin. Toss with your hands to coat all sides.
3. Arrange potatoes in a single layer on prepared pan and bake for 25 minutes, or until the rounds are almost tender.
4. Remove from oven and top with cheese and chopped veggies. Return to oven and bake for 5 to 7 minutes, or until cheese has melted. Remove from oven, garnish, and serve immediately.