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- 2 large sweet potatoes, sliced into thin rounds - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 cup shredded cheddar cheese (or a dairy-free alternative) - 1 jalapeño, sliced (optional) - Fresh cilantro, for garnish - Lime wedges, for serving Sweet potatoes are the star here. They bring a natural sweetness and a lovely texture. When sliced thinly and roasted, they become crispy and hold up well under toppings. Olive oil and spices are key to flavor. The smoked paprika adds a warm, smoky taste, while garlic powder gives a savory kick. Salt and pepper enhance everything and help balance flavors. For toppings, black beans add protein and fiber. Corn adds sweetness and crunch. Cherry tomatoes bring freshness and juiciness to each bite. Diced avocado adds creaminess, while cheddar cheese melts beautifully over the nachos. If you like heat, sprinkle some jalapeño on top. Finally, fresh cilantro brightens the dish. Lime wedges add a zesty finish. These ingredients come together to create a colorful and tasty dish. Loaded sweet potato nachos are perfect for sharing or enjoying solo. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step ensures your sweet potatoes will bake perfectly. 2. Seasoning the sweet potato rounds: In a large bowl, take your sweet potato rounds and add 1 tablespoon of olive oil. Then mix in 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Toss everything together until the sweet potatoes are evenly coated in the spice mix. 3. Baking instructions: Spread the seasoned sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake them for 20-25 minutes, flipping halfway through. You want them to be crispy and golden brown when done. 1. Preparing the topping mixture: While your sweet potatoes are baking, prepare the toppings. In a separate bowl, mix 1 cup of black beans (drained and rinsed), 1 cup of corn kernels, and 1 cup of halved cherry tomatoes. Season this mixture with salt and pepper to taste. 2. Layering the nachos: Once the sweet potatoes are done, remove them from the oven. Place the sweet potato rounds on a large serving platter or baking dish. Next, evenly distribute the black bean and corn mixture over the sweet potatoes. Follow this by sprinkling diced avocado and 1 cup of shredded cheddar cheese on top. 1. Melting the cheese: If you enjoy a little heat, add sliced jalapeño on top of the nachos. Place the loaded nachos back in the oven for an additional 5-7 minutes. This will melt the cheese and make it bubbly. 2. Serving the loaded nachos: Once the cheese is melted, remove the nachos from the oven. Garnish with fresh cilantro and serve with lime wedges on the side. Squeezing lime over the nachos adds a fresh burst of flavor that makes them even better! To get crispy sweet potato rounds, keep these steps in mind: - Slice thinly: Aim for even, thin rounds. This helps them cook well. - Coat evenly: Mix the sweet potatoes with olive oil and spices. This adds flavor and helps with crisping. - Use parchment paper: Line your baking sheet to prevent sticking. It also helps with cleanup. For flavoring suggestions, I love to use smoked paprika and garlic powder. They add depth. You can also try cumin or chili powder for a kick. Fresh herbs like cilantro brighten up the dish. Layering is key for visual appeal. Start with a base of sweet potatoes. Add your black bean and corn mix. Next, sprinkle diced avocado and cheese on top. This creates a colorful look. For serving suggestions, use a large platter or baking dish. This makes it easy for guests. Provide lime wedges on the side. A squeeze of lime adds freshness and flavor. Enjoy your nachos with friends! Pro Tips Cut Evenly: Ensure that the sweet potato rounds are sliced evenly for consistent cooking and crispiness. Layer Carefully: When layering, make sure to distribute the toppings evenly to ensure every bite is flavorful. Experiment with Cheese: Try different types of cheese or dairy-free alternatives to find the perfect melt and flavor for your nachos. Fresh Ingredients: Use fresh lime juice and cilantro for the best flavor; they brighten up the dish beautifully. {{image_2}} You can make these nachos vegan easily. Use a dairy-free cheese instead of cheddar. This helps keep the dish creamy without animal products. Look for options made from nuts or soy. They melt well and taste great. Instead of cheese, consider adding cashew cream. Blend soaked cashews with lemon juice and a bit of salt. This creamy topping adds richness without dairy. For toppings, try adding sliced olives, pickled jalapeños, or roasted red peppers. These add flavor and a nice kick to your nachos. You can give your nachos a world of flavor. For a Mexican twist, add fresh salsa or guacamole. This brings brightness and freshness. If you feel adventurous, try Mediterranean flavors. Use hummus instead of cheese and top with diced cucumber and olives. This gives a whole new taste to your nachos. Adjust spice levels to your liking. If you want heat, add more jalapeños or a drizzle of hot sauce. For a milder version, skip the spicy toppings. These variations let you create your perfect loaded sweet potato nachos. Enjoy mixing and matching flavors to suit your taste! To store leftover nachos, let them cool first. Place them in an airtight container. If possible, keep the toppings separate. This helps keep everything fresh. Use the nachos within three days for the best taste. When it’s time to reheat, preheat your oven to 350°F. Spread the nachos on a baking sheet. Heat them for about 10 minutes or until warm. You can add more cheese if you like it gooey! Can you freeze loaded sweet potato nachos? Yes, but it’s best to freeze the sweet potatoes alone. Toppings do not freeze well and may change in texture. Once cooled, spread the sweet potato rounds in a single layer on a baking sheet. Freeze them for 1-2 hours until solid. Then, transfer them to a freezer bag. To use, simply thaw them in the fridge overnight. For reheating, preheat the oven to 400°F. Bake the sweet potatoes for about 15 minutes. Then, add your toppings and melt the cheese as you normally would. Enjoy your nachos fresh and hot! Yes, you can prepare the sweet potatoes and toppings ahead. Slice the sweet potatoes and season them. Store them in the fridge for up to one day. You can also mix the toppings in advance. Just keep everything in separate containers. When you’re ready, bake the sweet potatoes and layer the toppings. This saves time and makes meal prep easy. To cut sweet potatoes more easily, try these tips: - Use a sharp knife. A sharp knife cuts through the sweet potato with less effort. - Microwave briefly. Microwave the sweet potato for 30 seconds to soften it. - Cut off the ends. Trim the ends to create a flat base. This helps keep the potato stable while you slice. - Slice thinly. Aim for rounds about 1/4 inch thick for even cooking. If you need alternatives for sweet potatoes, consider these options: - Regular potatoes. Russet or Yukon Gold potatoes work well. - Butternut squash. This adds a sweet flavor and creamy texture. - Zucchini. Thin slices can make a lighter nacho base. For ingredient substitutions that suit nachos, think about: - Beans. Use pinto, kidney, or chickpeas instead of black beans. - Cheese. Try mozzarella or feta for a different taste. - Toppings. Use bell peppers, olives, or any favorite veggies for more variety. Sweet potato nachos offer a tasty twist on a classic snack. We explored key ingredients like sweet potatoes, olive oil, and spices. I shared step-by-step instructions to prepare, assemble, and serve these nachos. You can customize flavors and keep them vegan or dairy-free. Store leftovers properly, or freeze for later. Making nachos ahead of time is also a breeze. These tips will impress your guests and satisfy your cravings. Try these ideas for fun and tasty snacking!

Loaded Sweet Potato Nachos

Delicious nachos made with crispy sweet potato rounds 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
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes, sliced into thin rounds
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese (or a dairy-free alternative)
  • 1 jalapeño, sliced (optional)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  • Spread the seasoned sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
  • While the sweet potatoes are baking, prepare the toppings. In a separate bowl, mix together the black beans, corn, and cherry tomatoes. Season with salt and pepper to taste.
  • Once the sweet potatoes are ready, remove them from the oven and layer the sweet potato rounds on a large serving platter or a baking dish.
  • Evenly distribute the black bean and corn mixture over the sweet potatoes. Sprinkle the diced avocado and shredded cheddar cheese on top.
  • If you like some heat, scatter the sliced jalapeño on top as well.
  • Place the nachos back in the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side for squeezing over the nachos.

Notes

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