SERVES 4; ½ sweet potato and ½ cup vegetable and bean topping per serving
This sweet potato dish is filled with the flavors of nachos. It’s so delicious that you’ll be tempted to make it often.
Total prep, cooking, and pressure release time: 27 minutes
1 cup fat-free, low-sodium chicken broth or Chicken Stock, such as on this page
1 teaspoon chili powder
½ teaspoon ground cumin
2 medium unpeeled sweet potatoes, cut crosswise into slices ⅜ to ½ inch thick
1 cup canned no-salt-added black beans, rinsed and drained
¼ cup chopped red bell pepper
2 medium green onions, chopped
½ cup shredded low-fat Cheddar cheese
¼ cup salsa (lowest sodium available)
1 small tomato, seeded and chopped
2 tablespoons fat-free sour cream
1. Pour the broth into the pressure cooker. Stir in the chili powder and cumin. Place the steaming rack in the cooker.
2. Arrange the sweet potato slices on the rack. Secure the lid. Cook on high pressure for 8 minutes. Quickly release the pressure.
3. Spoon the beans over the sweet potatoes. Top with the bell pepper and green onions. Cook, covered, on the steam setting for 3 minutes. Turn off the pressure cooker.
4. Sprinkle the Cheddar over the beans. Let stand, covered, for 1 minute, or until the Cheddar is melted.
Using a spatula, carefully transfer the sweet potatoes and toppings to a platter. Top with the salsa and tomato. Dollop with the sour cream.
COOK’S TIP: If you have one, use a steaming rack with a handle so you can lift the cooked sweet potatoes with toppings out of the cooker. You can more easily slide everything from the rack onto a platter. If you don’t have a rack with a handle, use a pancake turner or large spoon to make the transfer.
Total Fat 1.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 4 mg
Sodium 227 mg
Carbohydrates 31 g
Fiber 6 g
Sugars 9 g
Protein 10 g
2 starch, 1 lean meat