Loaded Sweet Potato Nachos
Enjoy a delicious and healthy twist on classic nachos with these loaded sweet potato nachos, perfect for any gathering or cozy night in.
Equipment
- Oven Preheat to the specified temperatures.
- Baking sheet To arrange sweet potato rounds.
- Large Bowl For mixing sweet potatoes with olive oil and spices.
Ingredients
Main Ingredients
- 2 whole sweet potatoes
- 1.5 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.75 teaspoon Italian seasoning
- 0.5 teaspoon cumin
- 1 pinch Salt
- 1 pinch Pepper
- 0.5 cup corn canned or frozen
- 1 cup black beans
- 0.5 cup sliced peppers
- 0.5 cup sliced grape tomatoes
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips for topping
- 1 whole Avocado for topping
- 1 cup Greek Yogurt for topping
- 1 cup Sour Cream for topping
- 1 cup Salsa for topping
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with cooking spray.
- Slice the sweet potatoes into 1/4-inch coins and place them in a large bowl. Add olive oil and spices, then arrange them evenly over the sweet potato coins.
- Transfer the sweet potato rounds to the prepared baking sheet, season with salt and pepper, and bake for 40-45 minutes, turning them halfway through.
- While the sweet potatoes are baking, cook the corn and black beans, and slice the peppers and tomatoes.
- Once the sweet potatoes are done, transfer them back to the baking sheet, stacking them closely. Top with black beans, peppers, tomatoes, cheese, and crushed tortilla chips.
- Reduce the oven temperature to 400°F (200°C) and bake for an additional 5-7 minutes, or until the cheese melts.
- Serve the loaded sweet potato nachos topped with avocado, more chips if desired, and a dollop of Greek yogurt or sour cream.
Notes
Feel free to customize your toppings with salsa or any other favorite ingredients.