You simply must try these nutrient-packed Sweet Potato Nachos that are a healthier twist on the classic but taste just as heavenly. Roasted sweet potato rounds are loaded with black beans, melty cheese, salsa, jalapeños, and more!
4medium-sized sweet potatoesscrubbed clean and sliced into ¼ inch rounds (do not peel)
2Tablespoonsolive or avocado oil
½teaspoonsea saltplus more to taste
½teaspoonpepperplus more to taste
1(15-ounce)can black beansdrained and rinsed
1cupshredded cheesesuch as Monterey Jack, or any cheddar
1/2small red oniondiced
1/2cupsalsa, pico de gallo, OR diced tomatoes
a few shakes of Tajín to finish (optional)*See notes
Heat the oven to 425ºF. Line two baking sheets wth parchment paper.
Slice the sweet potatoes into rounds about 1/4 inch thick. If you prefer crispier potatoes, go a little thinner.
In a large bowl toss the potatoes with olive oil and season well with salt and pepper. Arrange in a single layer on prepared sheet pans. Place sheet pans on top and bottom racks and bake for 15 minutes. Flip the potatoes, and place back in the oven switching the positions of the pans. Bake another 10 to 15 minutes, or until golden brown spots appear.
Remove potatoes from oven and combine all the potatoes on one tray. Layer the beans over the potatoes and sprinkle the cheese over top. Return the tray to the oven and cook until the cheese is melted and beans are heated through, about 5 minutes.
If making the garlic crema, combine all ingredients in a small bowl and whisk until smooth.
Top the nachos with red onions, jalapeños, and salsa, pico de gallo, or diced tomatoes. Scatter your choice of toppings over top and sprinkle everything with a few shakes of tajín, if using. Serve immediately with garlic crema on the side, if you wish. Tip: These nachos benefit from the use of small plates and forks.
To Store And Reheat
These sweet potato nachos are truly best eaten as soon as you take them out of the oven. That said, I would never turn away any leftovers for lunch the next day.
To store: Leftovers can be stored in the fridge in an air-tight container for 2-3 days.
To reheat: To heat a small amount of leftovers, place the sweet potato nachos in a skillet over medium heat until warmed through. If you are reheating a large batch, place nachos on a sheet pan and heat in a 350ºF oven for 10-15 minutes or until heated through.
*Tajín:If you love Mexican food, you should have a jar of this delicious seasoning in your pantry at all times. Tajín is a seasoning mix of chili powder, dehydrated lime, and salt. We shake this addictive Mexican seasoning over watermelon, eggs, tacos, margaritas, popcorn, and just about everything you can think of.
Sweet Potato Nachos by Sandra Valvassori at sandravalvassori.com