Loaded Sweet Potato Nachos (Print Version)
# Ingredients:
→ Seasoned Sweet Potatoes
01 -
2 medium sweet potatoes (about 900g total)
02 -
1 Tbsp high-heat cooking oil (avocado or grapeseed)
03 -
1 tsp garlic powder
04 -
1 tsp salt
05 -
1 tsp chili powder (or substitute with 1/2 tsp black pepper for less spice)
→ Toppings
06 -
3/4 cup black beans, drained and rinsed
07 -
3/4 cup shredded cheddar or Mexican-blend cheese
08 -
1/2 cup salsa
09 -
1/2 avocado, diced
10 -
1/4 cup sour cream or plain Greek yogurt
11 -
Optional: sliced jalapeños, green onions, chopped fresh cilantro, corn
# Instructions:
01 -
Preheat oven to 425°F (220°C). Wash and dry sweet potatoes. Roughly peel, leaving some strips of skin on for texture. Slice potatoes into 3mm (1/8 inch) thick rounds.
02 -
Line a baking sheet with parchment paper. Arrange sweet potato rounds in a single layer. Drizzle with cooking oil and sprinkle with garlic powder, salt, and chili powder. Toss to ensure even coating.
03 -
Place baking sheet in oven and cook for 20 minutes, flipping once halfway through, or until sweet potatoes are tender. Broil for 1-2 minutes at the end to achieve crispness. Remove from oven.
04 -
Top the crispy sweet potatoes with black beans and shredded cheese. Return to oven just until cheese melts completely.
05 -
Remove from oven and garnish with dollops of salsa, sour cream or yogurt, diced avocado, and any optional toppings like jalapeños, green onions, cilantro, or corn. Serve immediately while warm.
# Notes:
01 -
For best results, slice the sweet potatoes as uniformly as possible to ensure even cooking.
02 -
This dish is best served fresh as the sweet potatoes will soften if left too long.