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- 2 large sweet potatoes - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh, canned, or frozen) - 1 cup shredded sharp cheddar cheese or your favorite dairy-free alternative - 1 ripe avocado, diced - 1/2 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 jalapeño, thinly sliced (optional for spice) - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and black pepper to taste - Fresh cilantro, chopped for garnish - Lime wedges, for serving For loaded sweet potato nachos, I love using fresh, colorful ingredients. Sweet potatoes give a nice base. They add fiber and vitamins. Black beans bring protein and a hearty feel. Corn kernels add a nice crunch and sweetness. I always choose sharp cheddar cheese for its rich flavor. If you prefer dairy-free, there are tasty alternatives. The ripe avocado adds creaminess, while cherry tomatoes give freshness. The red onion adds a bit of zing. The optional jalapeño gives a kick if you like heat. Olive oil helps with cooking and flavor. The spices—cumin, smoked paprika, and garlic powder—bring warmth and depth. Don't forget salt and black pepper to balance the flavors. Finally, fresh cilantro brightens up the dish, and lime wedges add a zesty finish. These ingredients together make a fun and tasty treat. {{ingredient_image_2}} - Preheat oven to 400°F (200°C). - Peel and slice sweet potatoes into thin rounds, about 1/4 inch thick. To start, you want to preheat your oven. This helps the sweet potatoes cook evenly. While the oven warms, peel the sweet potatoes. Next, slice them into thin rounds. Aim for uniform thickness to ensure they bake well. - Drizzle with olive oil and sprinkle spices. - Bake sweet potato slices for 25-30 minutes. Once you have the slices, drizzle them with olive oil. Make sure each piece gets a nice coat. Then, sprinkle on the ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss the slices gently to coat them evenly. Place them on a baking sheet and bake for 25 to 30 minutes. Be sure to flip them halfway through. This gives them that perfect golden crisp. - Layer sweet potato, black beans, corn, and cheese. - Bake again until cheese melts for about 10 minutes. After baking, it’s time to build your nachos! Start by layering the sweet potato rounds on an oven-safe dish. Next, add the black beans, followed by the corn. Finally, sprinkle shredded cheese generously on top. If you like spice, toss some sliced jalapeños on as well. Return the dish to the oven for about 10 minutes. This melts the cheese and creates that delicious gooey texture. Once the cheese is bubbly, your loaded sweet potato nachos are ready! To get crispy sweet potatoes, slice them thin. Aim for about 1/4 inch thick. Thin slices cook better and crisp up nicely. Preheat your oven to 400°F (200°C) before baking. This heat helps to make them crunchy. Flipping sweet potatoes is key. Halfway through baking, turn them over. This ensures both sides get golden and crispy. It is the best way to avoid soggy nachos. You can add more toppings to boost flavor. Sour cream adds creaminess, while salsa brings zest. Try different toppings to find your favorite mix. Fresh herbs like cilantro can also enhance the taste. Use spices wisely. Ground cumin, smoked paprika, and garlic powder bring warmth. Adjust the amount based on your taste. A little salt and black pepper can make a big difference too. For serving, use a large, bright platter. This makes the nachos look inviting. Layer the ingredients well for a colorful display. Garnishing can elevate your dish. Fresh cilantro adds color and flavor. Squeeze lime wedges over the nachos for a zesty finish. For a fun twist, serve with a side of creamy Greek yogurt or zesty salsa. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, unblemished sweet potatoes for the best flavor and texture. Look for those with smooth skin and without any soft spots. Layering is Key: When assembling the nachos, layer the toppings evenly to ensure every bite is packed with flavor. Consider adding some cheese between the layers for extra melty goodness. Customize Your Toppings: Feel free to get creative with toppings! Add ingredients like diced bell peppers, olives, or even a dollop of sour cream for extra richness. Keep an Eye on Baking Time: Ovens can vary in temperature, so keep a close watch on your sweet potato rounds and nachos to avoid burning. Aim for golden brown and bubbly cheese. {{image_4}} For a vegan twist, use a dairy-free cheese. Look for brands made from nuts or soy. These melt well and taste great. You can also skip the cheese and add more toppings. Try fresh herbs like basil or parsley for extra flavor. Consider using cashew cream for a creamy texture. It adds richness without dairy. Want to make these nachos heartier? Add grilled chicken or tofu for protein. Simply cube the chicken or tofu and toss it with spices. You can also use different beans like pinto or kidney beans. Both options add great flavor and nutrition. Mix them in with the black beans for a tasty blend. If you like heat, add hot sauce or spicy salsa. You can also use more jalapeños. Slice them thinly and spread them over the nachos. If jalapeños are too spicy, try banana peppers or bell peppers. These add crunch without too much heat. To store leftover nachos, place them in an airtight container. Make sure the nachos cool down first. This keeps them fresh for up to three days. When you’re ready to eat, reheating is key. I suggest using an oven for the best taste. Preheat your oven to 350°F (175°C). Place the nachos on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 10-15 minutes, or until the cheese melts again. You can add fresh toppings after heating for extra flavor. Can you freeze loaded sweet potato nachos? Yes, but they may lose some crunch. To freeze, layer the nachos on a baking sheet. Keep them flat and avoid stacking. Freeze them for about 2 hours until firm. Once frozen, transfer them to a freezer bag. Squeeze out as much air as possible. This helps prevent freezer burn. To defrost, move the nachos to the fridge overnight. Reheat them in the oven as mentioned above. This way, they will taste almost as good as fresh! Yes, you can prep parts of the dish early. Here are some tips to help: - Sweet Potatoes: Slice and store them in water in the fridge. This keeps them fresh. - Beans and Corn: Drain and rinse them, then store in airtight containers. - Chopped Veggies: Dice onions and tomatoes ahead. Keep them in the fridge to stay crisp. - Cheese: Grate cheese and keep it in a sealed bag for easy use later. When you are ready to bake, just layer and cook as directed. If you want to switch things up, here are some great alternatives: - Zucchini: Slice thinly and bake for a lighter option. - Regular Potatoes: Use russet or Yukon gold potatoes for a classic taste. - Butternut Squash: This adds a sweet flavor and works well too. Choose what you like best for your nachos! Yes, sweet potato nachos are a healthy choice. Here’s why: - Sweet Potatoes: They are full of fiber, vitamins, and minerals. They help keep you full. - Black Beans: These add protein and fiber, making the dish hearty. - Fresh Veggies: Onions, tomatoes, and avocado provide vitamins and healthy fats. - Cheese: While tasty, you can use less or a dairy-free option for a lighter meal. Overall, loaded sweet potato nachos combine flavors and nutrition in a fun way! Loaded sweet potato nachos are a tasty, flexible dish. You learned to prepare layers of sweet potatoes, beans, corn, and cheese. I shared tips for crispiness and flavor, plus variations for diet needs. Whether vegan or spicy, there's a loaded nacho for everyone. Don’t forget how to store leftovers and reheat for later. Enjoy creating your own delicious twist on this meal! Each bite brings joy and satisfaction.

Loaded Sweet Potato Nachos

Delicious nachos made with baked sweet potato slices topped with black beans, corn, cheese, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup shredded sharp cheddar cheese or your favorite dairy-free alternative
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 jalapeño thinly sliced (optional for spice)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • to taste salt and black pepper
  • to taste fresh cilantro, chopped for garnish
  • to serve lime wedges

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). This ensures the sweet potatoes bake evenly and become perfectly crispy.
  • Carefully peel the sweet potatoes and slice them into thin rounds, aiming for about 1/4 inch thick. Arrange these rounds in a single layer on a parchment-lined baking sheet for easy cleanup.
  • Drizzle the sweet potato slices with olive oil, ensuring each piece is lightly coated. Sprinkle them evenly with ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss gently to ensure all the slices are seasoned uniformly.
  • Place the baking sheet in the preheated oven and bake the sweet potatoes for 25-30 minutes, flipping the rounds halfway through the cooking time to achieve a nice golden crispiness on both sides.
  • Once the sweet potatoes are fork-tender and beginning to crisp, remove them from the oven. Layer them carefully on a large oven-safe platter or baking dish, ensuring an even spread.
  • Top the sweet potato base with the black beans, followed by the corn, and then sprinkle the shredded cheese generously over everything. If you're using jalapeños for an added kick, distribute them evenly on top.
  • Return the loaded sweet potato nachos to the oven and bake for an additional 10 minutes, allowing the cheese to melt and become delightfully bubbly.
  • After the cheese has melted, take the nachos out of the oven and add a fresh touch with diced avocado, halved cherry tomatoes, and finely chopped red onion.
  • Finally, garnish the dish with freshly chopped cilantro for a burst of flavor and color. Serve the nachos warm alongside lime wedges so each guest can squeeze a bit of citrus over their portion.

Notes

Arrange the nachos on a vibrant platter to make the colors pop and garnish generously with extra cilantro and lime wedges for a refreshing finish. For dipping, consider serving with a side of creamy Greek yogurt or zesty homemade salsa. Enjoy!
Keyword nachos, sweet potatoes, vegetarian