Loaded Sweet Potato Nachos (Print Version)
Sweet potato rounds replace chips, topped with black beans, corn, cheese, and fresh toppings for a vibrant snack.
# Ingredients:
01 -
2 large sweet potatoes, sliced into 0.6 cm rounds
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon chili powder
04 -
0.25 teaspoon ground cumin
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
240 grams shredded Monterey Jack cheese
08 -
1 can (425 grams) black beans, rinsed and drained
09 -
80 grams frozen corn
→ Toppings
10 -
Diced avocado
11 -
Sour cream
12 -
Sliced jalapeños
13 -
Fresh cilantro leaves
14 -
Salsa
# Steps to Follow:
01 -
Preheat the oven to 200°C.
02 -
On a baking sheet, combine sweet potato rounds with olive oil, chili powder, cumin, salt, and black pepper. Toss until evenly coated.
03 -
Arrange the sweet potato slices in a single layer on the baking sheet. Bake for 20 minutes, flipping once halfway, until tender and edges are beginning to crisp.
04 -
Remove the baking sheet from the oven. Evenly distribute black beans, corn, and shredded Monterey Jack cheese over the sweet potato rounds.
05 -
Return the tray to the oven and bake for 5 to 7 minutes, until the cheese is fully melted and bubbling.
06 -
Remove from the oven. Top with diced avocado, sour cream, jalapeños, cilantro, and salsa as desired. Serve immediately.
# Additional Notes:
01 -
Roasting sweet potato slices provides a flavorful and nutrient-rich alternative to standard nacho chips.
02 -
Sweet potatoes are at their peak freshness and widely available during the fourth quarter of the year.