Sweet potatoes—aren’t they just delightful little nuggets of joy? I mean, I could sing a ballad about their versatility and how they transform any dish into a vibrant, colorful masterpiece. And nachos—well, they’re the ultimate comfort food, right?
So, what happens when you marry these two? Magic, that’s what. Loaded Sweet Potato Nachos!
Picture this: the sweet, caramelized edges of the potatoes mingling with gooey cheese, tangy salsa, and all those delightful toppings. It’s like a fiesta in your mouth, and everyone’s invited.
I remember the first time I made this dish; it was a rainy Tuesday, and the world just felt a little brighter when that tray came out of the oven. Now, it’s the go-to snack for any gathering, casual dinner, or honestly, just a solo Netflix night. Who needs regular nachos when you can have this explosion of flavors?
Trust me—once you try these, you’ll wonder how you ever lived without them.
Steps
- Preheat your oven to 400°F (200°C). Arrange the sweet potato slices on a large baking sheet, ensuring they have space and aren’t overlapping. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake the sweet potato rounds for 20 minutes. Flip them over with a spatula to ensure even cooking, then return to the oven for another 10 minutes until they are crisp.
- Remove the baking sheet from the oven and evenly distribute the shredded cheese and black beans over the sweet potato slices. Place back in the oven for 5 to 7 minutes, allowing the cheese to melt thoroughly.
- Take the nachos out of the oven and garnish with chopped green onions, cilantro, diced avocado, and a dollop of sour cream or Greek yogurt. Serve the nachos immediately while they are warm.
Ingredients
- 3 large sweet potatoes, washed and sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 1/2 cups shredded Cheddar cheese
- 1 cup black beans, drained and rinsed
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 large avocado, pit removed and diced
- Sour cream or Greek yogurt
FAQ
- Can I make Loaded Sweet Potato Nachos without a mandoline slicer?
- Absolutely! While a mandoline slicer ensures your sweet potato rounds are uniform in size, you can also use a sharp knife to slice them. Just try to keep the slices as even as possible for consistent cooking.
- What toppings can I add to Loaded Sweet Potato Nachos?
- You can customize the toppings to your liking! While the recipe suggests cheese, black beans, green onions, cilantro, avocado, and sour cream, feel free to add jalapeños, tomatoes, or any other favorite nacho toppings you enjoy.
- How do I prevent the sweet potato rounds from overcrowding on the baking sheet?
- It’s important not to overcrowd the sweet potato rounds on the baking sheet to ensure they bake evenly and become crispy. If necessary, use two baking sheets to provide ample space for the rounds.
- Can I substitute Greek yogurt for sour cream in this recipe?
- Yes, Greek yogurt is a great alternative to sour cream. It offers a similar creamy texture and can be used interchangeably in the recipe.
- Are these Loaded Sweet Potato Nachos suitable for a vegetarian diet?
- Definitely! This recipe is vegetarian-friendly, as it uses ingredients like sweet potatoes, cheese, black beans, and various fresh toppings without any meat products.
Tips
- Use a mandoline slicer to cut the sweet potatoes into evenly sized rounds for consistent cooking. If you don’t have one, a sharp knife will do the trick.
- Avoid overcrowding the baking sheet with sweet potato rounds to ensure they become crispy. Use two baking sheets if necessary.
- For an extra kick, consider adding jalapeño slices to your nachos, but be mindful of potential heartburn if you’re sensitive to spicy foods.
- Serve the nachos immediately after adding the toppings to enjoy the best texture and flavor combination.
Equipment
- Mandoline slicer – for cutting the sweet potatoes into uniform rounds.