Cinnamon Sweet Potato Wedge Nachos

For your holiday hosting, try this twist on traditional nachos with these Cinnamon Sweet Potato Wedge Nachos.

Ingredients Directions

3 lb small sweet potatoes, washed

3 tbsp olive oil

1 tbsp cinnamon, ground

½ cup feta cheese, crumbled

¼ cup dried cranberries

2 green onions, sliced

2 tbsp fresh parsley, finely chopped

Preheat oven to 425ºF.
Cut sweet potatoes into wedges.
Parboil the potatoes for 8 to 10 minutes.
Remove from water and dry on paper towels.
Place potato wedges in a bowl and toss in olive oil, cinnamon, salt and pepper.
Place wedges on baking sheet.
Bake for 25 minutes.
Remove from oven.
Using a spatula, flip the wedges and then return to oven and roast for another 20 minutes.
Remove from oven and sprinkle with feta.
Return potatoes to oven and roast until cheese has melted (about 3 to 4 minutes).
Remove from oven and transfer to a serving platter.
Top with dried cranberries and sprinkle with green onion slices and parsley