Name: Loaded Sweet Potato Nachos
Ingredients: Sweet Potatoes: 2 large sweet potatoes, these form the base of our nachos, providing a naturally sweet and nutrient-rich alternative to traditional tortilla chips. Look for firm, evenly shaped potatoes for best roasting.; Olive Oil: 2 tablespoons, essential for roasting the sweet potatoes, it helps them crisp up beautifully and adds a touch of richness. Extra virgin olive oil is always a good choice.; Chili Powder: 1 tablespoon, this spice adds a warm, earthy, and slightly smoky flavor that complements the sweetness of the potatoes and sets the tone for our nacho seasoning.; Cumin: 1 teaspoon, ground cumin provides a deeper, more robust earthy flavor that enhances the chili powder and adds complexity to the spice blend.; Smoked Paprika: 1 teaspoon, for a touch of smoky sweetness that elevates the overall flavor profile and adds a beautiful reddish hue to the sweet potatoes.; Garlic Powder: 1 teaspoon, a classic flavor enhancer that adds a savory depth and rounds out the spice blend.; Onion Powder: 1 teaspoon, similar to garlic powder, it adds a subtle savory note and contributes to the overall umami flavor of the nachos.; Salt: 1 teaspoon, or to taste, crucial for bringing out the flavors of all the ingredients and seasoning the sweet potatoes properly.; Black Beans: 1 (15-ounce) can, rinsed and drained. These provide a hearty and protein-rich element, adding a creamy texture and earthy flavor to the nachos.; Corn: 1 cup frozen or canned corn, thawed or drained. Corn adds a touch of sweetness and a pleasant pop of texture. Roasted corn kernels would be even better for a deeper flavor.; Red Onion: ½ medium red onion, finely diced. Red onion adds a sharp, pungent bite and a beautiful color contrast. You can also use white or yellow onion if preferred.; Bell Pepper: 1 bell pepper (any color), diced. Bell peppers contribute a sweet and slightly tangy flavor, as well as a satisfying crunch and vibrant color.; Jalapeño: 1 jalapeño, seeded and minced (optional, adjust to taste). For those who like a little heat, jalapeño adds a spicy kick. Remember to handle jalapeños with care and wash your hands afterward.; Shredded Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a blend). Cheese is the melty, gooey glue that holds nachos together. Choose your favorite cheese or a blend for a more complex flavor. For a vegan option, use your favorite plant-based shredded cheese.; Salsa: 1 cup, your favorite salsa. Salsa adds a fresh, tangy, and flavorful element. Choose a mild, medium, or hot salsa depending on your spice preference.; Sour Cream or Greek Yogurt: ½ cup, for topping. Adds a cool and creamy contrast to the warm and spicy nachos. Greek yogurt offers a tangier and slightly healthier alternative to sour cream. For a vegan option, use plant-based sour cream or cashew cream.; Avocado: 1 avocado, diced or sliced. Avocado adds a creamy richness and healthy fats. Its mild flavor complements the other toppings beautifully.; Cilantro: ¼ cup fresh cilantro, chopped, for garnish. Fresh cilantro provides a bright, herbaceous finish and a pop of fresh flavor.; Lime Wedges: For serving, a squeeze of fresh lime juice brightens all the flavors and adds a zesty touch.

Ingredients

This recipe is all about fresh, vibrant ingredients that come together to create a symphony of tastes and textures. Here’s what you’ll need to build your own delicious mountain of Loaded Sweet Potato Nachos:

Sweet Potatoes: 2 large sweet potatoes, these form the base of our nachos, providing a naturally sweet and nutrient-rich alternative to traditional tortilla chips. Look for firm, evenly shaped potatoes for best roasting.
Olive Oil: 2 tablespoons, essential for roasting the sweet potatoes, it helps them crisp up beautifully and adds a touch of richness. Extra virgin olive oil is always a good choice.
Chili Powder: 1 tablespoon, this spice adds a warm, earthy, and slightly smoky flavor that complements the sweetness of the potatoes and sets the tone for our nacho seasoning.
Cumin: 1 teaspoon, ground cumin provides a deeper, more robust earthy flavor that enhances the chili powder and adds complexity to the spice blend.
Smoked Paprika: 1 teaspoon, for a touch of smoky sweetness that elevates the overall flavor profile and adds a beautiful reddish hue to the sweet potatoes.
Garlic Powder: 1 teaspoon, a classic flavor enhancer that adds a savory depth and rounds out the spice blend.
Onion Powder: 1 teaspoon, similar to garlic powder, it adds a subtle savory note and contributes to the overall umami flavor of the nachos.
Salt: 1 teaspoon, or to taste, crucial for bringing out the flavors of all the ingredients and seasoning the sweet potatoes properly.
Black Beans: 1 (15-ounce) can, rinsed and drained. These provide a hearty and protein-rich element, adding a creamy texture and earthy flavor to the nachos.
Corn: 1 cup frozen or canned corn, thawed or drained. Corn adds a touch of sweetness and a pleasant pop of texture. Roasted corn kernels would be even better for a deeper flavor.
Red Onion: ½ medium red onion, finely diced. Red onion adds a sharp, pungent bite and a beautiful color contrast. You can also use white or yellow onion if preferred.
Bell Pepper: 1 bell pepper (any color), diced. Bell peppers contribute a sweet and slightly tangy flavor, as well as a satisfying crunch and vibrant color.
Jalapeño: 1 jalapeño, seeded and minced (optional, adjust to taste). For those who like a little heat, jalapeño adds a spicy kick. Remember to handle jalapeños with care and wash your hands afterward.
Shredded Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a blend). Cheese is the melty, gooey glue that holds nachos together. Choose your favorite cheese or a blend for a more complex flavor. For a vegan option, use your favorite plant-based shredded cheese.
Salsa: 1 cup, your favorite salsa. Salsa adds a fresh, tangy, and flavorful element. Choose a mild, medium, or hot salsa depending on your spice preference.
Sour Cream or Greek Yogurt: ½ cup, for topping. Adds a cool and creamy contrast to the warm and spicy nachos. Greek yogurt offers a tangier and slightly healthier alternative to sour cream. For a vegan option, use plant-based sour cream or cashew cream.
Avocado: 1 avocado, diced or sliced. Avocado adds a creamy richness and healthy fats. Its mild flavor complements the other toppings beautifully.
Cilantro: ¼ cup fresh cilantro, chopped, for garnish. Fresh cilantro provides a bright, herbaceous finish and a pop of fresh flavor.
Lime Wedges: For serving, a squeeze of fresh lime juice brightens all the flavors and adds a zesty touch.

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Instructions

Creating these Loaded Sweet Potato Nachos is surprisingly simple and fun! Follow these step-by-step instructions to build your own nacho masterpiece:

Preheat the Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra nutrients and texture. Slice the sweet potatoes into rounds, about ¼ inch thick. Aim for even thickness so they cook uniformly. You can also cut them into half-moons if the potatoes are very large.
Season the Sweet Potatoes: In a large bowl, toss the sweet potato slices with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Make sure the sweet potatoes are evenly coated with the spices. This is where the flavor foundation is built, so don’t skimp on the seasoning!
Roast the Sweet Potatoes: Spread the seasoned sweet potato slices in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. You may need to use two baking sheets. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized around the edges. They should be easily pierced with a fork. Roasting time may vary slightly depending on the thickness of your slices and your oven.
Prepare the Toppings: While the sweet potatoes are roasting, prepare your toppings. Rinse and drain the black beans and corn if using canned. Dice the red onion, bell pepper, and jalapeño (if using). Shred your cheese, chop the cilantro, and dice the avocado. Having all your toppings ready to go will make the assembly process smooth and quick.
Assemble the Nachos: Once the sweet potatoes are roasted, remove them from the oven and increase the oven temperature to 425°F (220°C). Arrange the roasted sweet potato slices on a large oven-safe platter or baking sheet, slightly overlapping them to create a nacho base. Distribute the black beans, corn, red onion, and bell pepper evenly over the sweet potato slices. Sprinkle the shredded cheese generously over all the toppings.
Bake Until Cheese is Melted and Bubbly: Return the platter of nachos to the oven and bake for 5-7 minutes, or until the cheese is melted, gooey, and bubbly. Keep a close eye on them to prevent the cheese from burning. The goal is perfectly melted and slightly golden cheese.
Add Fresh Toppings and Serve: Remove the nachos from the oven and let them cool slightly for a minute or two. Top with dollops of salsa, sour cream or Greek yogurt, diced avocado, fresh cilantro, and minced jalapeño (if using). Serve immediately with lime wedges for squeezing over the top. The contrast of the warm nachos with the cool toppings is part of the deliciousness!
Enjoy! Serve these Loaded Sweet Potato Nachos while they are warm and cheesy. They are perfect for sharing and are best enjoyed immediately. Get ready for a flavor explosion!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25g