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To make Loaded Sweet Potato Nachos, start with these key items: - 2 large sweet potatoes - 1 tablespoon olive oil - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 1 cup black beans, drained and rinsed - 1 cup corn, canned or frozen - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup red onion, finely chopped - 1/2 cup shredded cheese (cheddar or a dairy-free alternative) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients come together to create a delicious snack or light meal. The sweet potatoes act as a tasty base, while the toppings add flavor and texture. You can mix and match the toppings based on what you like. This recipe is simple to follow, and you can feel good knowing it's healthy too. Use fresh, quality ingredients for the best taste. {{ingredient_image_1}} Start by washing the sweet potatoes. Use clean water to scrub off any dirt. Once clean, slice the sweet potatoes into thin rounds or wedges, about 1/4 inch thick. Aim for even slices so they cook well. Next, toss the slices in a large bowl. Add 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of cumin. Sprinkle in salt and pepper to taste. Mix until all slices are coated. This will add great flavor. Now, arrange the sweet potato slices in a single layer on a baking sheet. Use parchment paper to help with easy cleanup. Make sure the slices do not overlap. This helps them bake evenly. Set your oven to 425°F (220°C) and bake for 20-25 minutes. Flip the slices halfway through to ensure they get crispy on both sides. You want them golden brown and crunchy for the best nacho experience. While the sweet potatoes bake, prepare your toppings. In a bowl, mix together 1 cup of black beans, 1 cup of corn, 1 cup of halved cherry tomatoes, 1 diced avocado, and 1/2 cup of finely chopped red onion. Season this mixture lightly with salt and pepper. This will add color and texture to your nachos. Once the sweet potatoes are done, take them out of the oven. Sprinkle 1/2 cup of shredded cheese over the top. Return them to the oven for another 5 minutes. This will melt the cheese and make it bubbly. After the cheese melts, remove the nachos from the oven. Top them generously with your black bean and corn mixture. Don’t forget to garnish with fresh cilantro. Serve with lime wedges on the side for a bright finish. Enjoy your loaded sweet potato nachos! To get the best texture from your sweet potatoes, cut them evenly. Slice them into rounds or wedges that are about 1/4 inch thick. This size helps them cook evenly. When they cook, they will turn crispy on the outside and soft on the inside. For crispy nachos, make sure to space the sweet potato slices on the baking sheet. Avoid crowding them; this keeps them from steaming. Flip the slices halfway through baking to help with browning. Bake them at 425°F for 20-25 minutes. Watch for golden edges, which means they are ready. To make your nachos pop with flavor, try adding spices. A little chili powder gives a nice kick. You can also mix in smoked paprika for a deeper taste. Garlic powder and cumin add warmth and richness. Don’t forget the toppings! Add fresh ingredients like diced avocado and halved cherry tomatoes. You can also sprinkle on some chopped red onion for a crunchy bite. For an extra twist, try adding jalapeños or radishes. These toppings make your nachos unique and delicious! Pro Tips Cut Evenly: Ensure that your sweet potatoes are sliced to a uniform thickness for even cooking and crispiness. Layer Wisely: For the best nacho experience, layer your toppings evenly to ensure every bite is full of flavor. Cheese Alternatives: If you're looking for a dairy-free option, try using nutritional yeast or dairy-free cheese for a similar taste. Spice It Up: Feel free to add jalapeños or a drizzle of hot sauce for an extra kick of heat! {{image_2}} If you want to make these nachos vegan, replace the cheese. You can use dairy-free cheese. Some great options are cashew cheese or nutritional yeast. They add a nice cheesy flavor without any dairy. For toppings, use fresh ingredients. Try adding sliced jalapeños for heat. You can also use olives or pickled onions for extra flavor. Your nachos will still taste amazing without dairy. You can add protein to your nachos in many ways. Ground turkey or shredded chicken work well. If you prefer plant-based options, try lentils or tempeh. They add a hearty texture and flavor. Beans are a great way to boost protein. Black beans are a perfect match for sweet potatoes. You can also use pinto beans or chickpeas. They add creaminess and taste great with spices. Experiment with different beans to find your favorite mix. To keep your loaded sweet potato nachos fresh, follow these tips. First, let them cool completely. This helps prevent sogginess. Once cool, place them in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freeze them. Just remember, the texture may change when frozen. When reheating nachos, I suggest using the oven. Preheat it to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10-15 minutes. This helps restore their crispiness. If you want to keep the flavor, add a bit of lime juice before reheating. You’ll enjoy them just like fresh! Yes, you can prepare Loaded Sweet Potato Nachos ahead of time. Here’s how: - Cook the sweet potatoes: Bake them as directed and let them cool. - Store toppings separately: Keep your black beans, corn, and other toppings in the fridge. - Reheat before serving: When ready to eat, reheat the sweet potatoes and top them with your toppings. This makes it easy for you to enjoy the nachos without all the prep work later. If you want a change from sweet potatoes, here are some tasty options: - Regular potatoes: Use Russet or Yukon Gold for a classic taste. - Butternut squash: This adds a sweet and nutty flavor. - Zucchini: Sliced thin, zucchini makes a lighter nacho base. These bases provide great flavors and textures for your nachos. To kick up the heat in your nachos, try these tips: - Add jalapeños: Fresh or pickled jalapeños add a nice kick. - Use spicy cheese: Choose pepper jack cheese for extra spice. - Mix in hot sauce: Drizzle your favorite hot sauce over the top before serving. These simple changes will bring the heat to your tasty sweet potato nachos! This blog post covered how to make tasty loaded sweet potato nachos. We explored essential ingredients, step-by-step prep, and baking tips. I shared helpful tricks for achieving the best texture and flavor. Plus, I included variations for vegan options and different proteins. You now know how to store and reheat leftovers too. Sweet potato nachos are fun and easy to make. Enjoy experimenting with flavors and toppings to make them your own. Happy cooking!

Loaded Sweet Potato Nachos

Delicious nachos made with baked sweet potatoes and topped with black beans, corn, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 0.5 cup red onion, finely chopped
  • 0.5 cup shredded cheese (cheddar or a dairy-free alternative)
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Wash and scrub the sweet potatoes. Slice them into thin rounds or wedges, about 1/4 inch thick.
  • In a large bowl, toss the sweet potato slices with olive oil, chili powder, garlic powder, cumin, salt, and pepper until evenly coated.
  • Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
  • While the sweet potatoes are baking, prepare the toppings. In a bowl, mix together the black beans, corn, cherry tomatoes, avocado, and red onion. Season lightly with salt and pepper.
  • Once the sweet potatoes are done, remove them from the oven and sprinkle the shredded cheese over the top evenly. Return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  • Remove the nachos from the oven and top generously with the black bean and corn mixture.
  • Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Notes

Feel free to customize toppings based on your preference.
Keyword nachos, sweet potatoes, vegetarian