LOADED SWEET POTACHOS

2 medium (about 1 1/2 pounds) unpeeled

sweet potatoes

2 teaspoons olive oil

1 teaspoon ground cumin

1/2-1 teaspoon Tajín Clasico Seasoning

powder (see note)

1/2-1 teaspoon crushed red pepper flakes 1 cup diced cooked chicken breast,

divided

4 tablespoons shredded cheddar-Jack

cheese, divided

2 tablespoons prepared salsa 2 tablespoons chopped cilantro leaves

Note:

Substitute Tajín Clasico Seasoning powder with 1 teaspoon fresh lime juice and ⅛ teaspoon salt.

Heat the oven to 400 degrees. Line 2 baking sheets with aluminum foil.

Slice the sweet potatoes using a mandoline or sharp knife, making rounds that are ⅛-1/4-inch thick. Place them in a large mixing bowl and sprinkle with olive oil, cumin, Tajín and red pepper flakes. Use your hands to toss the sweet potatoes, making sure they are evenly coated with the oil and spices. Spread the sweet potatoes in a single layer on the prepared baking sheets. Bake 20-25 minutes, flipping halfway through, until the edges brown and the centers soften.

Remove the baking sheets and reduce the oven temperature to 350 degrees. Place half of the potatoes in a casserole dish. Sprinkle with half of the chicken and cheese. Top with the remaining potatoes. Add the remaining chicken and cheese and return to the oven. Bake until the cheese begins to melt, about 3 minutes. (If using the blue cheese crumbles, it will take a few minutes longer.)

Remove the baking dish from the oven. Top with salsa and fresh cilantro. Serve hot. Serves 4-6.

Per serving, based on 4: 306 calories (percent of calories from fat, 40), 15 grams protein, 31 grams carbohydrates, 4 grams fiber, 14 grams fat (4 grams saturated), 50 milligrams cholesterol, 204 milligrams sodium.

KELLIE HYNES CONTRIBUTED BY Take your nacho game to the next level by topping baked sweet potato slices with your favorite flavors.