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- 2 large sweet potatoes, carefully sliced into 1/4-inch thick rounds - 1 cup canned black beans, thoroughly drained and rinsed - 1 cup fresh or frozen corn kernels - 1 cup shredded cheddar cheese (or a delicious dairy-free alternative) - 1 tablespoon extra virgin olive oil - 1 teaspoon smoky paprika - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste - 1 ripe avocado, diced into bite-sized pieces - 1/2 cup cherry tomatoes, cut in half - 1/4 cup red onion, finely diced - Fresh cilantro leaves for a pop of color and flavor - Optional: Sour cream or Greek yogurt for serving - Optional: Lime wedges to brighten the dish In this recipe, I focus on the sweet potatoes. They are the star of the show. Their natural sweetness pairs well with savory toppings. I slice them thinly to ensure a great crunch. The black beans and corn add protein and texture. This makes every bite satisfying. Next, I sprinkle on smoky paprika and garlic powder. These spices enhance the flavor of the sweet potatoes. A touch of sea salt and black pepper brings it all together. Use good quality olive oil for roasting. It helps the sweet potatoes crisp up nicely. For toppings, I choose fresh ingredients. Diced avocado adds creaminess. Cherry tomatoes offer a burst of juicy goodness. Red onions give a nice crunch and bite. Finishing with fresh cilantro adds a bright note. Optional sour cream or Greek yogurt can give a creamy touch if desired. Lime wedges brighten the taste and make it fun. Gathering these ingredients makes the nachos colorful and tasty. Each element plays a role in creating a crunchy and flavorful delight. {{ingredient_image_2}} First, slice the sweet potatoes into 1/4-inch thick rounds. Use a sharp knife for even cuts. Next, place the slices on a large baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil. Then, sprinkle on 1 teaspoon of smoky paprika and 1 teaspoon of garlic powder. Add sea salt and freshly cracked black pepper to taste. Toss the slices gently until they are all coated. This step brings out the flavors. Now, preheat your oven to 425°F (220°C). This temperature helps the sweet potatoes roast perfectly. Arrange the slices in a single layer on the baking sheet. Roast them for about 20-25 minutes. Flip the slices halfway through to ensure even cooking. They should be tender and slightly crispy when done. Once the sweet potatoes are roasted, take them out of the oven. Start layering your nachos. First, evenly spread 1 cup of drained black beans over the sweet potatoes. Next, add 1 cup of corn kernels. Finally, sprinkle 1 cup of shredded cheddar cheese on top. Make sure each sweet potato slice gets some toppings. This layering creates a great taste in every bite. Return the baking sheet to the oven. Bake for an additional 5-7 minutes. Keep an eye on the cheese. You want it to melt and bubble up. This step makes the nachos gooey and delicious. After the cheese melts, take the nachos out of the oven. Add the fresh toppings next. Start with 1 ripe avocado, diced into bite-sized pieces. Then, scatter 1/2 cup of halved cherry tomatoes and 1/4 cup of finely diced red onion on top. This adds crunch and freshness to your dish. For the final touch, sprinkle fresh cilantro leaves over the nachos. This adds color and flavor. Serve with lime wedges on the side. A dollop of sour cream or Greek yogurt also adds creaminess. Enjoy your loaded sweet potato nachos! To avoid sogginess, make sure to slice the sweet potatoes evenly. Aim for 1/4-inch thick rounds. This size helps them cook well. Drizzle them with olive oil and seasonings, then toss gently. Lay them out flat on the baking sheet. To ensure crispiness, roast at 425°F (220°C). Flip the slices halfway through cooking. This helps them brown evenly. Check for a tender inside and a crispy outside when they are done. For the best melting, I recommend using cheddar cheese. It melts well and tastes great. You can also try Monterey Jack for a creamy texture. If you need a vegan option, look for dairy-free cheese made from nuts. Some brands melt well and provide a nice flavor. Always check the package for melting tips. Serve your loaded nachos on a large platter for style. Layer them nicely, showing off the colorful toppings. Garnish with cilantro for a fresh look. Add lime wedges on the side. This gives a bright touch and allows guests to add flavor as they wish. Pro Tips Choose Sweet Potatoes Wisely: Opt for firm, unblemished sweet potatoes for the best flavor and texture. Even Slicing is Key: Ensure all sweet potato slices are uniform in thickness for even roasting. Layering for Success: Layer your toppings evenly to ensure every bite is packed with flavor! Fresh Ingredients Shine: Use ripe, fresh avocado and vibrant tomatoes for the best taste and presentation. {{image_4}} You can make Loaded Sweet Potato Nachos fit your needs. Here are two easy options: - Gluten-free options: Sweet potatoes are naturally gluten-free. So, all the toppings work well. Just check labels on beans and any sauces to make sure they are also gluten-free. - Dairy-free alternatives: To avoid dairy, use a plant-based cheese. There are many great brands available. You can also skip cheese and use a rich avocado sauce instead. Adding new flavors can make your nachos more fun. Here are some ideas: - Adding spices for heat: Mix in some chili powder or jalapeños to add heat. This can easily make your nachos spicy and exciting. - Different bean or cheese choices: Try pinto beans or even chickpeas for a twist. For cheese, you can use pepper jack or a smoky cheese for a unique flavor. You can take your nachos to a whole new level with themes. Here are a couple of ideas: - Mexican-style toppings: Add salsa, sliced radishes, or pickled onions for a fresh taste. These toppings add color and flavor. - Tex-Mex fusion ideas: Swap the sweet potatoes for tortilla chips. Top with barbecue sauce, pulled pork, and coleslaw for a fun twist. It’s a great way to mix flavors. To keep your nachos fresh, use airtight containers. Glass or plastic containers work well. Store them in the fridge for up to three days. If you want to freeze leftovers, place them in freezer bags. Squeeze out as much air as you can before sealing. They can last up to three months in the freezer. For the best taste, use the oven to reheat. Preheat it to 350°F (175°C). Place the nachos on a baking sheet and cover them with foil. Bake for about 10-15 minutes. This keeps them crunchy. If you use the microwave, heat in short bursts. This method can make them soggy. Prep your sweet potatoes ahead. Slice them and store in water to prevent browning. Cook your black beans and corn in advance. You can also shred cheese and chop toppings early. When it’s time to eat, simply layer and bake. This saves time and makes serving easy! Yes, you can make Loaded Sweet Potato Nachos ahead of time. Here are some tips: - Prep the sweet potatoes: Slice and season them. Store in the fridge until ready. - Cook the nachos: Roast the sweet potatoes and layer toppings. Bake right before serving. - Keep toppings separate: Store fresh toppings like avocado and tomatoes in airtight containers. If you don't have sweet potatoes, here are some tasty alternatives: - Regular potatoes: Use Yukon gold or russet potatoes for a classic taste. - Zucchini: Slice zucchini into rounds for a lighter option. - Butternut squash: Use roasted butternut squash for a sweet twist. You can easily make these nachos healthier with a few swaps: - Use less cheese: Try a smaller amount of cheese or a dairy-free option. - Add more veggies: Mix in bell peppers, spinach, or jalapeños for crunch. - Choose low-sodium beans: Select low-sodium black beans to cut down on salt. Yes! You can personalize your nachos with these topping ideas: - Protein boost: Add grilled chicken, ground turkey, or tofu. - Spice it up: Top with jalapeños or hot sauce for heat. - Creative flavors: Use salsa, guacamole, or pickled onions for added zest. In this post, we explored how to make Loaded Sweet Potato Nachos. We discussed the main ingredients, seasoning, and toppings for this dish. The step-by-step guide showed how to prep, layer, and cook. I shared tips for perfect roasting and melting cheese. We also covered variations, storage, and FAQs. Now, you have all the tools to create your own fun and tasty nachos. Enjoy experimenting and make them your own!

Savory Loaded Sweet Potato Nachos

Delicious nachos made with roasted sweet potatoes, topped with black beans, corn, cheese, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes, carefully sliced into 1/4-inch thick rounds
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoky paprika
  • 1 teaspoon garlic powder
  • to taste sea salt and freshly cracked black pepper
  • 1 cup canned black beans, thoroughly drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 cup shredded cheddar cheese (or a delicious dairy-free alternative)
  • 1 ripe avocado, diced into bite-sized pieces
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup red onion, finely diced
  • to taste fresh cilantro leaves for garnish
  • optional sour cream or Greek yogurt for serving
  • optional lime wedges to brighten the dish

Instructions
 

  • Preheat your oven to 425°F (220°C) to ensure it's hot and ready for roasting.
  • Prepare the sweet potatoes: On a large baking sheet, drizzle the olive oil over the sweet potato rounds. Sprinkle with smoky paprika, garlic powder, sea salt, and freshly cracked black pepper. Toss gently until all the slices are evenly coated.
  • Arrange the sweet potato slices in a single layer on the baking sheet. Roast in the preheated oven for about 20-25 minutes, flipping them halfway through the cooking time. They should be tender with a slightly crispy exterior when done.
  • Remove the sweet potatoes from the oven. Generously layer the black beans, corn, and shredded cheese over the roasted sweet potato rounds, ensuring an even distribution.
  • Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is beautifully bubbly.
  • Once out of the oven, immediately top the nachos with the diced avocado, halved cherry tomatoes, and finely chopped red onion for crunch and freshness.
  • Sprinkle fresh cilantro on top for an aromatic touch. Serve the nachos with lime wedges on the side and a dollop of sour cream or Greek yogurt if desired for added creaminess.

Notes

For a stunning presentation, serve your loaded nachos on a large platter, drizzling some extra cilantro and lime juice over the top just before serving. Enjoy!
Keyword nachos, sweet potatoes, vegetarian