Air-fryer sweet potato nachos

Crunchy nachos without lots of carbs, fat or salt? Yes, please. These sweet potato nachos arepacked with nutrient-rich vegetables. An air fyer is the secret ingredient to a crispy, satisfying texture without all the fat of deep-frying. Get your nachos fix while packing in the veggies at the same time.

• 1 medium sweet potato (sliced into 1/8-inch-thick chips)
• 1½ cup frozen pepper-and-onion blend (partially thawed and drained)
• 1 jalapeño pepper (split lengthwise and seeded)
•  ¼ cup reduced-fat shredded cheddar or Mexican-style cheese 
•  ¼ cup salsa 
• 4 julienned or thinly sliced radishes
•  2/3 cup cherry tomatoes
•  ½ cup shredded romaine lettuce
•  2 tbsp light sour cream  1 tbsp minced fresh cilantro    
• nonstick cooking spray          

Place sweet potato slices evenly in the air fryer basket. Spray with nonstick cooking spray for 1 second.

Spoon the frozen vegetables evenly over the potatoes. Place the jalapeño on top of the vegetables, skin side up. Spray with nonstick cooking spray for 1 second.

Set air fryer to 375° F and cook for 20 minutes, or until potatoes are done. (They should be tender but crisp, not soft.) 

In a second medium bowl, whisk in onions, egg substitute, milk, mustard, salt and pepper.

Sprinkle cheese evenly over vegetables. Air fry for 2 minutes or until the cheese is melted.

Using the tip of a sharp knife, remove the browned or charred skin from the jalapeño pepper. Then finely chop pepper.

Using a spatula, lift potatoes and vegetables out of the air fryer basket. Arrange in an even layer on a serving platter.

Sprinkle the chopped jalapeño over the vegetables.

Top with salsa, radishes, tomatoes, and lettuce.

Add a dollop of sour cream and sprinkle of cilantro. Serve right away.

In a medium bowl, separate spinach into small pieces. Toss in roasted peppers and green onions.