Sweet Potato Nachos
Deliciously crispy sweet potato nachos topped with cheese, black beans, corn, and fresh veggies, making for a perfect appetizer or wholesome snack.
Ingredients
For the nacho base
- 2 large sweet potatoes Sliced into thin rounds
- 1 cup olive oil For tossing potatoes
- to taste salt
- to taste pepper
For the toppings
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup black beans (cooked and drained)
- 1 cup corn (cooked, fresh or canned)
- 1 avocado (sliced) Added just before serving
- 1 cup diced tomatoes
- ½ cup green onions (sliced)
- 1 jalapeño (sliced, optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the sweet potatoes into thin rounds and toss with olive oil, salt, and pepper.
- Spread the sweet potato rounds on a baking sheet in a single layer.
Baking the nachos
- Bake the sweet potatoes in the oven for about 20-25 minutes, flipping halfway through, until they are tender and slightly crispy.
- Remove from the oven and layer the baked sweet potato slices on a serving platter.
- Top the sweet potatoes with shredded cheese, black beans, corn, diced tomatoes, green onions, and jalapeño slices.
- Return to the oven for an additional 5-10 minutes, until the cheese is melted.
Serving
- Top with avocado slices just before serving.
- Serve hot, straight from the oven.
Notes
For extra flavor, try seasoning the sweet potato slices with spices like paprika or chili powder. Customize toppings with ingredients like sour cream, olives, or fresh cilantro. Store leftovers in an airtight container in the fridge for up to 2 days.