4 Serves
53 Mins
Bring a large pot of water to a boil and parboil the sweet potatoes until tender enough to be pierced with a fork, but still firm, about 15 to 20 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
947 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
506 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
232 mg / 420 mgPhosphorus
487 mg / 1,250 mgPotassium
1713 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
17 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 gDrain the potatoes and immediately submerge them in a bowl of cold water to stop the cooking process.
In a small mixing bowl, combine the cotija cheese, minced garlic, red pepper flakes, and chopped cilantro until well incorporated.
Slice the cooled sweet potatoes into 1/2-inch thick rounds, keeping the skins intact.
Arrange the potato rounds on a baking sheet coated with cooking spray, layering them with onion slices and the prepared cheese mixture to create stacks of three, ending with cheese on top.
Sprinkle the stacks with ground cumin and bake in a preheated oven at 190°C for 10 to 15 minutes, or until the cheese is golden brown.
Remove from the oven, drizzle with olive oil, garnish with extra cilantro, and season with salt to taste before serving.
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