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- 2 large sweet potatoes - 1 tablespoon olive oil - 1 cup black beans, drained and rinsed - 1 cup corn kernels - 1 cup shredded cheddar cheese or vegan cheese - 1 avocado, diced - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - ½ cup diced tomatoes - ¼ cup green onions, chopped - ¼ cup fresh cilantro, chopped - 1 jalapeño, sliced (optional) - ½ cup Greek yogurt or sour cream Loaded sweet potato nachos are a fun dish. You need a few main ingredients. The star of the show is the sweet potato. You want two large sweet potatoes. They add a nice sweetness and flavor. A tablespoon of olive oil helps crisp them up. Black beans add protein and texture. Make sure to drain and rinse them well. Next, you have additional toppings. Corn kernels bring a nice crunch. Choose fresh or frozen corn, whichever you prefer. Cheese is key too. You can use shredded cheddar cheese or try vegan cheese for a plant-based option. Don’t forget the avocado! Diced avocado adds creaminess. For seasonings, paprika and garlic powder bring out the flavor. Add salt and pepper to make it pop. Fresh ingredients like diced tomatoes, green onions, and cilantro give color and freshness. If you like spice, add jalapeño slices for a kick. Finally, serve it all with Greek yogurt or sour cream on the side. This mix of flavors and textures makes your nachos stand out. Enjoy the process of putting this dish together! - Preheat your oven to 400°F (200°C). - Wash the sweet potatoes well. Slice them into thin rounds, about ¼ inch thick. This size helps them cook evenly and get crispy. - In a large bowl, toss the sweet potato rounds with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, salt, and pepper. Make sure each slice gets a nice coating. - Arrange the seasoned sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes. Halfway through, flip the slices for even cooking. They should be tender and slightly crispy when done. - Once your sweet potatoes are baked, take them out of the oven. Layer the baked sweet potatoes on a large serving platter. - Next, sprinkle 1 cup of black beans, 1 cup of corn, and 1 cup of shredded cheese evenly over the sweet potatoes. - Return the platter to the oven for another 5-10 minutes. This step melts the cheese perfectly. - After the cheese melts, remove the platter. Top with diced avocado, tomatoes, green onions, cilantro, and jalapeño slices if you want some heat. - Serve hot with Greek yogurt or sour cream on the side. Enjoy every bite! To get crispy sweet potatoes, slice them thin. Aim for about ¼ inch thick. This helps them cook evenly. After tossing them with olive oil and spices, spread them out on the baking sheet. A single layer is key for crispiness. Flip the sweet potatoes halfway through baking. This ensures all sides get nice and crispy. For the best melting cheese, go with cheddar. It melts well and adds great flavor. If you want a vegan option, try vegan cheese. When reheating nachos, do it low and slow. Use a low oven setting. This will warm them without making them soggy. Pair your nachos with Greek yogurt or sour cream. Both add creaminess and tang. You can also get creative with toppings. Try adding fresh herbs or spicy jalapeños. For a fun twist, serve them in a bowl or on a wooden board. This makes sharing easy and adds to the fun. {{image_2}} You can make these loaded sweet potato nachos vegan easily. Just swap out the cheese and sour cream. Use plant-based cheese, like cashew or almond cheese. Also, try coconut yogurt or a cashew cream instead of sour cream. These options taste great and keep the dish creamy and rich. Get creative with toppings to make your nachos special. Try adding BBQ sauce for a smoky flavor. You can also layer on sliced jalapeños for some heat. Other great choices include pickled onions or roasted red peppers. Each topping adds a unique twist to the dish. If you want to change things up, switch the base. Instead of sweet potatoes, you can use other veggies. Try sliced zucchini, eggplant, or even regular potatoes. You can also use tortilla chips for a classic nacho feel. Each base gives a different taste and texture to your nachos. To keep your loaded sweet potato nachos fresh, store them in an airtight container. Make sure to let them cool down first. Layer the nachos with parchment paper if you stack them. This will help prevent sogginess. Keep the container in the fridge. They can last for about 3 days. Reheating nachos can be tricky. Use an oven to keep them crispy. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat for about 10 minutes. This will warm them up without making them mushy. Yes, you can freeze sweet potato nachos! However, it’s best to freeze the sweet potatoes and toppings separately. For the sweet potatoes, let them cool and then place them in a freezer bag. Freeze them for up to 3 months. To defrost, take the sweet potatoes out the night before and place them in the fridge. Reheat them in the oven as mentioned earlier. Add fresh toppings after reheating for the best taste. If you need a swap, you can use regular potatoes. Yukon Gold or red potatoes work well. You can also try butternut squash for a sweet, tasty option. Try zucchini for a low-carb version. Each alternative will give a different flavor but can still make great nachos. To add spice, use more jalapeños. Fresh slices or pickled jalapeños both work great. You can also add hot sauce or a sprinkle of cayenne pepper. Spice blends, like chili powder, can boost heat too. For a smoky flavor, chipotle powder is a fun choice. Yes, you can prep the sweet potatoes ahead of time. Slice and season them, then store in the fridge. Bake them just before serving for the best taste. You can also prepare toppings in advance. Keep them in separate containers until you are ready to assemble. In this blog post, we explored how to make delicious loaded sweet potato nachos. We covered the essential ingredients, step-by-step instructions, and helpful tips for perfecting the dish. You learned about variations, storage methods, and answers to common questions. These nachos are not just tasty; they offer a healthy twist on a favorite snack. Enjoy your cooking and get creative with your toppings. You can share these nachos with friends and family for a fun meal.

Loaded Sweet Potato Nachos

Indulge in a delicious twist with Loaded Sweet Potato Nachos! This easy recipe features crispy sweet potatoes topped with black beans, cheese, fresh veggies, and a zesty kick. Perfect for game day or a fun weeknight dinner, these nachos are both satisfying and healthy. Follow our simple steps to create a dish that will impress your friends and family. Click to explore the full recipe and elevate your snack game!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese (or vegan cheese)

1 avocado, diced

½ cup diced tomatoes

¼ cup green onions, chopped

¼ cup fresh cilantro, chopped

1 jalapeño, sliced (optional)

½ cup Greek yogurt or sour cream (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    Begin by washing the sweet potatoes thoroughly and slicing them into thin rounds (about ¼ inch thick).

      In a large mixing bowl, toss the sweet potato rounds with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

        Arrange the seasoned sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are tender and slightly crispy.

          Once the sweet potatoes are done, remove them from the oven and layer them on a serving platter or large dish.

            Sprinkle the black beans, corn, and shredded cheese evenly over the top of the sweet potatoes.

              Return the platter to the oven for an additional 5-10 minutes, until the cheese has melted.

                Remove from the oven and top with diced avocado, tomatoes, green onions, cilantro, and jalapeño slices if using.

                  Serve immediately with Greek yogurt or sour cream on the side.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6