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Grilled Sweet Potato Nachos

From Winnsboro, TX

<p>This is a fresh &amp; healthy spin on nachos&#8230;and oh so yummy! Grab your seasonal veggies &amp; give it a spin.</p>
Source: pinch of yum (Entered by Stacy Finley)
Serves: ~4

2 large sweet potatoes
1 tbsp olive oil
1 tsp each chili powder & cumin
1 (14oz) can black beans
1 cup frozen corn
3 oz tortilla chips
1/4 cup fresh cilantro
1/4 cup Cotija or goat cheese for topping
1/2 tsp butter
1 lg clove garlic, minced
1 1/2 cup milk
2 tbsp flour
1/4 tsp salt
1/2 cup shredded cheese

Step by Step Instructions
  1. Turn the grill to medium high heat. Wash potatoes & pierce with fork, then wrap in paper towel & microwave on high for 4 minutes. When cooled to handle, cut potatoes into wedges & toss with oil, chili powder, & cumin + salt to taste. Transfer potatoes to hot grill & cook for a few minutes on each side.
  2. Nacho assembly: while potatoes are grilling, heat the beans & roast the corn until heated through. On a large platter,arrange chips in a single layer. Top with sweet potato, beans, & corn.
  3. Cheese sauce: met the butter in a small saucepan. Add the garlic & saute 1-2 minutes. Add 3/4 cup milk & heat until simmering. Whisk remaining milk with flour; add to pan & stir until smooth & thick. Remove from heat & whisk in salt & grated cheese until melted. Drizzle sauce over the nachos & top with cilantro & Cotija cheese.