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For Loaded Sweet Potato Nachos, you will need: - 2 large sweet potatoes - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1 cup corn (canned or frozen) - 1 cup cherry tomatoes, halved - 1 jalapeño, sliced (optional for spice) - 1 cup shredded cheddar cheese or a dairy-free alternative - 1 avocado, diced - ¼ cup fresh cilantro, chopped - Sour cream or Greek yogurt for drizzling (optional) These ingredients come together to create a dish that is both hearty and full of flavor. Sweet potatoes serve as the base, providing a natural sweetness that balances well with the savory toppings. You can elevate your nachos with: - Extra fresh cilantro - Lime wedges - Sliced green onions - Pickled jalapeños These garnishes add brightness and extra flavor. They make your nachos look even more appealing. If you have dietary needs, consider these swaps: - Use olive oil or avocado oil for a healthier fat. - Opt for nutritional yeast instead of cheese for a vegan option. - Replace black beans with chickpeas for a different texture. - Use a dairy-free sour cream for those avoiding dairy. These substitutions help you enjoy Loaded Sweet Potato Nachos while fitting your diet. They ensure everyone at the table can dig in and enjoy! {{ingredient_image_1}} First, wash the sweet potatoes well. Dry them with a towel. Now, slice the sweet potatoes into thin rounds. Aim for about 1/4 inch thick pieces. This helps them cook evenly and get crispy. In a large bowl, add the sliced sweet potatoes. Drizzle in one tablespoon of olive oil. Sprinkle one teaspoon each of smoked paprika and garlic powder. Add salt and pepper to taste. Toss everything together until each piece is well coated. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the sweet potato rounds on the baking sheet in a single layer. This ensures they roast well. Bake for 20 to 25 minutes. Halfway through, flip the sweet potatoes for even cooking. Look for them to be crisp and golden brown when done. Remove them from the oven and let them cool slightly. Now, it's time to build your nachos! Arrange the roasted sweet potatoes on a large serving platter or baking tray. Start layering with one cup of black beans, followed by one cup of corn. Scatter the halved cherry tomatoes and jalapeño slices on top. Finally, sprinkle one cup of shredded cheddar cheese over everything. Return the platter to the oven for 5 to 7 minutes. This will melt the cheese and make it bubbly. Once it's ready, take it out and add diced avocado and fresh cilantro. For extra creaminess, drizzle some sour cream or Greek yogurt if you'd like. To make sweet potatoes crisp, slice them thin. Aim for about 1/4 inch thick. Thinner slices cook better and get crispy. Toss them well with olive oil and spices. Don’t skip the oil; it helps with crispness. Spread them in a single layer on your baking sheet. Overlapping slices will steam instead of crisp. Bake at 425°F (220°C) for 20-25 minutes. Flip them halfway to ensure even cooking. For great cheese melting, use shredded cheese. Shredded cheese melts more evenly than slices. Sprinkle it over hot sweet potatoes. Return the nachos to the oven for 5-7 minutes. Watch closely to avoid burning. The cheese should be bubbly and golden. If you want a richer flavor, mix in some smoked cheese. Serve your nachos on a large platter for a fun look. Layer the sweet potatoes first, then add toppings. Use colorful ingredients like cherry tomatoes and avocado. This makes your dish pop. Add fresh cilantro on top for a bright finish. For extra flair, serve with lime wedges. Guests can squeeze lime for a tangy kick. Pro Tips Uniform Slices: Ensure the sweet potato rounds are sliced evenly to promote uniform cooking and crispiness. Layering Technique: When layering toppings, start with denser ingredients like beans and corn, followed by lighter ones like tomatoes and avocado to prevent sogginess. Cheese Alternatives: For a dairy-free version, try using nutritional yeast or vegan cheese that melts well for a similar cheesy flavor. Spice it Up: Adjust the spice level by adding more jalapeños or incorporating a spicy cheese blend for an extra kick. {{image_2}} To make vegan loaded sweet potato nachos, swap the cheese for a dairy-free option. You can use vegan cheese that melts well. You can also try nutritional yeast for a cheesy flavor. Add extra black beans and corn for protein. Guacamole makes a great topping too. This version stays just as tasty and satisfying! If you love heat, add more spice! Start by using a spicy cheese or add extra jalapeños. You can also sprinkle red pepper flakes on top. A drizzle of hot sauce will kick it up a notch. The smoky paprika adds depth, while the spicy toppings bring a fun twist to the dish. For a gourmet touch, consider unique toppings. Try adding grilled mushrooms or roasted red peppers for extra flavor. Feta cheese or goat cheese can enhance the taste. A sprinkle of lime juice over the nachos brightens everything up. Fresh herbs like basil or dill can give your nachos a fresh flavor boost. Each of these options adds a special spin to your dish! To store leftover nachos, place them in an airtight container. This helps keep them fresh. Try to avoid stacking them, as this can make them soggy. If you have extra toppings, store those separately. Use leftovers within three days for the best taste. When you're ready to eat the nachos again, preheat your oven to 350°F (175°C). Spread the nachos in a single layer on a baking sheet. Heat them for about 10 minutes. This helps make them crisp again. You can also use a microwave, but they may not stay crispy. If you want to freeze sweet potatoes, slice them before cooking. Blanch the slices in boiling water for 2-3 minutes. Then, cool them in ice water. Drain and pat dry. Put the slices in a freezer bag, removing as much air as possible. Use these within three months for the best flavor. Yes, you can prepare sweet potato nachos ahead of time. Slice and roast the sweet potatoes. Let them cool and store in the fridge. You can also prepare the toppings in advance. When you are ready to eat, just layer the toppings and bake. This method saves time and keeps your meal fresh and tasty. You have many great options for toppings! Here are some ideas: - Black beans - Corn - Cherry tomatoes - Jalapeños (for spice) - Shredded cheese (or dairy-free cheese) - Diced avocado - Fresh cilantro - Sour cream or Greek yogurt Feel free to mix and match according to your taste. You can even add grilled chicken or beef for more protein. To get crispy sweet potato nachos, follow these steps: - Slice the sweet potatoes thinly, about 1/4 inch thick. - Toss them in olive oil and spices to coat well. - Spread them evenly on a baking sheet, leaving space between each slice. - Bake at 425°F (220°C) and flip halfway through. Baking them at a high temperature helps them crisp up nicely. This article covered how to make loaded sweet potato nachos. We looked at the main ingredients, optional garnishes, and substitutions for different diets. I shared step-by-step instructions, including tips for crispiness and perfect cheese melting. You also saw variations like vegan or spicy options and learned how to store leftovers. Now, you can impress anyone with your tasty nachos. Enjoy every bite and share with friends!

Loaded Sweet Potato Nachos

Delicious nachos made with roasted sweet potatoes, topped with black beans, corn, cheese, and fresh veggies.
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 whole jalapeño, sliced (optional for spice)
  • 1 cup shredded cheddar cheese or a dairy-free alternative
  • 1 whole avocado, diced
  • 0.25 cup fresh cilantro, chopped
  • for drizzling sour cream or Greek yogurt (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Wash and dry the sweet potatoes, then slice them into thin rounds (about 1/4 inch thick).
  • In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
  • Spread the sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway, until they are crisp and golden brown.
  • Once the sweet potatoes are roasted, remove them from the oven and evenly layer them on a large serving platter or a baking tray.
  • Top the sweet potatoes with black beans, corn, cherry tomatoes, and jalapeño slices.
  • Sprinkle the shredded cheese on top of the loaded veggies.
  • Return the platter to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
  • Remove from the oven, and before serving, top with diced avocado and fresh cilantro. Drizzle with sour cream or Greek yogurt if desired.

Notes

Serve directly on the platter for family-style sharing. Garnish with extra cilantro and lime wedges for a burst of freshness!
Keyword nachos, snack, sweet potatoes, vegetarian