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- 2 large sweet potatoes, thinly sliced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon chili powder - Salt and pepper to taste These sweet potatoes form the base of our nachos. They add a sweet and earthy flavor. The olive oil helps crisp them up. The seasonings bring in great taste. Smoked paprika adds a nice depth, while garlic powder and chili powder give a kick. - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup shredded cheese (cheddar or a dairy-free alternative) - 1/4 cup Greek yogurt or sour cream - Fresh cilantro, chopped (for garnish) - Jalapeños (sliced, for garnish, optional) These toppings make the nachos colorful and tasty. Black beans add protein, and corn gives sweetness. The cherry tomatoes and avocado bring fresh flavor. Cheese adds richness, while yogurt or sour cream adds creaminess. Cilantro and jalapeños give a nice finish with a pop of color and heat. - Vegan and gluten-free options - Suggested alternatives for toppings For a vegan twist, use dairy-free cheese and yogurt. You can swap black beans for lentils for a different protein. Try adding roasted peppers or spinach for more flavor. Feel free to mix and match based on what you love! This dish is all about making it your own. {{ingredient_image_1}} First, you need to preheat the oven to 425°F (220°C). This step ensures your nachos will bake evenly and get nice and crispy. Next, take two large sweet potatoes and slice them thinly. In a big bowl, add the sliced sweet potatoes. Drizzle in one tablespoon of olive oil. Then, sprinkle one teaspoon of smoked paprika, half a teaspoon of garlic powder, and half a teaspoon of chili powder over the potatoes. Add salt and pepper to taste. Toss everything together until the sweet potatoes are well coated with the seasonings. Once your sweet potatoes are ready, spread them out in a single layer on a baking sheet. Make sure they don't overlap too much, so they can crisp up nicely. Bake them in the oven for 20 to 25 minutes. Flip the slices halfway through to ensure even baking. When they are golden brown and crispy, remove them from the oven. Now, it's time to layer! Arrange the baked sweet potatoes on a large serving platter. Top them with one cup of black beans, one cup of corn kernels, and one cup of halved cherry tomatoes. Then add one diced avocado and half a cup of shredded cheese on top. Return the loaded nachos to the oven and bake for another 5 to 7 minutes. This time, you want the cheese to melt and get bubbly. After baking, take them out of the oven. Drizzle with a quarter cup of Greek yogurt or sour cream. This adds a creamy touch that complements the sweet potatoes. For a beautiful finish, sprinkle fresh chopped cilantro on top. If you like a bit of heat, add sliced jalapeños as well. Now your loaded sweet potato nachos are ready to serve! Enjoy them hot! For great nachos, slice your sweet potatoes thin. Aim for about 1/4 inch thick. This size helps them cook evenly. Thinner slices get crispy while thicker ones may stay soft. To bake your sweet potatoes perfectly, preheat your oven to 425°F (220°C). Toss the slices with olive oil and spices in a bowl. Spread them out on a baking sheet. Make sure they lie flat. Bake for 20-25 minutes, flipping halfway through. This method gives them that perfect crunch. After enjoying your nachos, store leftovers in an airtight container. Keep them in the fridge for up to three days. This helps maintain their flavor and texture. Avoid stacking them too high, as this can make them soggy. When you're ready to eat the leftovers, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the nachos on a baking sheet and heat for about 10 minutes. This keeps them crispy and warm. To make these nachos a full meal, serve them with a side salad or grilled veggies. This adds freshness and crunch. You can also pair them with a tangy salsa or guacamole for extra flavor. For a fun twist, try serving nachos in small bowls or on individual plates. This adds a personal touch. You can also layer the toppings differently for a unique look each time. Get creative and enjoy! Pro Tips Perfectly Crisp Sweet Potatoes: To achieve the crispiest sweet potato nachos, ensure that the slices are evenly cut and not overcrowded on the baking sheet. This allows for proper air circulation and even cooking. Seasoning Variations: Feel free to experiment with different spices! Adding cumin, coriander, or even a pinch of cayenne can elevate the flavor profile of your nachos. Cheese Alternatives: For a dairy-free option, use vegan cheese or nutritional yeast as a topping. It will still provide a cheesy flavor without the dairy! Serving Suggestions: Serve with a side of salsa or guacamole for an extra burst of flavor. You can also provide toppings on the side so everyone can customize their nachos! {{image_2}} You can easily make this dish vegan. To do this, swap out the cheese and sour cream. For cheese, use a dairy-free option made from nuts or soy. Instead of sour cream, try a plant-based yogurt. You can also add toppings like roasted chickpeas or sautéed mushrooms for extra flavor. These choices keep the dish tasty and satisfying. Loaded sweet potato nachos can be gluten-free. Ensure that all your ingredients are gluten-free. Most sweet potatoes, beans, and veggies are safe. For toppings, use corn and fresh herbs. Check labels on processed items like cheese and sauces. This way, you avoid gluten while enjoying your meal. To boost the flavor, add spices and herbs. Cumin and coriander add warmth. Fresh herbs like parsley or basil brighten the dish. You can also try unique ingredients like pickled red onions or roasted red peppers. These extras give your nachos a personal touch that is sure to impress! To keep your loaded sweet potato nachos fresh, refrigerate the leftovers. Place them in an airtight container. This keeps moisture out. You can store them for up to three days. If you want to freeze your nachos, layer them in a freezer-safe bag. Make sure to remove as much air as possible. They can last up to two months in the freezer. When you want to eat them, thaw them in the fridge overnight. The toppings have different shelf lives. Black beans last about three to four days in the fridge. Corn kernels can stay fresh for up to five days. Cherry tomatoes last about a week. Avocados, once cut, should be eaten within one day. To keep your ingredients fresh longer, store them separately. Use airtight containers and keep them in the fridge. It helps maintain their taste and texture. When it's time to enjoy your nachos again, reheating is key. Preheat your oven to 350°F (175°C). Place the nachos on a baking sheet. Heat for about 10 minutes, just until warm. You can also use the microwave, but it may not keep the crispiness. If you choose this method, heat in short bursts of 30 seconds. Check often to avoid mushy nachos. For best results, use the oven to keep the texture intact. Sweet potatoes are packed with nutrients. They are a great source of fiber, vitamins, and minerals. Here are some key benefits: - Rich in Vitamin A: This vitamin helps your eyes and skin. - High in Fiber: Fiber aids digestion and keeps you full. - Low in Calories: They are a healthy option for weight management. - Antioxidants: These compounds help fight free radicals in your body. Yes, you can prepare parts of these nachos in advance. First, slice and season your sweet potatoes. You can store them in the fridge. Just make sure to cover them to keep them fresh. You can also cook the sweet potatoes a day ahead. Assemble the nachos right before baking for the best taste. To add heat to your nachos, you can try these ideas: - Jalapeños: Add fresh or pickled jalapeños on top. - Hot Sauce: Drizzle your favorite hot sauce over the nachos. - Spicy Seasoning: Mix cayenne pepper with your spices before cooking. - Chipotle Peppers: Add chopped chipotle peppers for a smoky heat. There are many fun toppings you can try: - Black Olives: Sliced black olives add a salty taste. - Grilled Chicken: Shredded grilled chicken boosts protein. - Greek Yogurt: Use Greek yogurt for a creamy touch. - Pico de Gallo: Fresh pico de gallo adds a zesty flavor. - Lettuce: Add shredded lettuce for a crunchy texture. These alternatives let you customize your nachos to your liking! Loaded sweet potato nachos are a fun and healthy twist on a classic dish. We explored essential ingredients, preparation steps, and tips to make them crispy. You can customize them with various toppings and try vegan or gluten-free options. Remember to store leftovers properly to enjoy them later. Loaded sweet potato nachos are versatile and perfect for meals or snacks. You have everything you need to create these delicious nachos. Enjoy experimenting and make this dish your own!

Loaded Sweet Potato Nachos

A delicious and healthy twist on nachos using sweet potatoes as the base, topped with black beans, corn, tomatoes, avocado, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 2 large sweet potatoes, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1 2 shredded cheese (cheddar or a dairy-free alternative)
  • 1 4 Greek yogurt or sour cream
  • for garnish fresh cilantro, chopped
  • optional jalapeños, sliced

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the thinly sliced sweet potatoes with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper until evenly coated.
  • Spread the seasoned sweet potato slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
  • Once the sweet potatoes are done, remove them from the oven and layer them on a large serving platter or keep them on the baking sheet.
  • Evenly distribute the black beans, corn kernels, cherry tomatoes, avocado, and shredded cheese over the hot sweet potato base.
  • Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
  • Remove from the oven and drizzle with Greek yogurt or sour cream. Top with chopped cilantro and jalapeños if desired.
  • Serve immediately while hot and enjoy your unique loaded sweet potato nachos!

Notes

Feel free to customize toppings based on your preference.
Keyword healthy, nachos, sweet potato, vegetarian