Loaded Sweet Potato Nachos (Print Version)

Sweet potato rounds replace chips, topped with black beans, corn, cheese, and fresh toppings for a vibrant snack.

# What You’ll Need:

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

# How to Make It:

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 Tips::

01 -
  • Uses wholesome vegetables as the base
  • Ready in about 35 minutes
  • Perfect for sharing at parties or family dinners
  • Endlessly customizable with your favorite toppings
02 -
  • Rich in fiber vitamins and protein
  • No gluten in the main ingredients
  • Makes fantastic leftovers warmed up the next day
03 -
  • Arrange the sweet potatoes in a single layer to crisp up better and avoid overcrowding the pan
  • Do not skimp on the toppings more variety means more flavor in every bite
  • Roast your sweet potatoes until they are just browned on the edges for the perfect texture
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