Sweet Potato Nachos

If you haven't explored the world of sweet potatoes, these nachos might sounds a little strange but they're actually SUPER delicious.

These sweet potato nachos have similar toppings to your typical nachos, but instead of chips the base is thinly sliced sweet potatoes!

Start by roughly peeling the potatoes so there is skin, but not too much. Slice the sweet potato into thin rounds (be careful not to slice them too thin because they'll burn). They do shrink quite a bit, so make more than what you think you'll need.

How to make sweet potato nachos:

1. Line the baking sheet with parchment paper then spread the sweet potatoes into a single layer and drizzle with oil. Then sprinkle the sweet potatoes with salt, garlic powder, chili powder, toss on pan to coat with spices and then place them in the oven.

2. Flip the sweet potato chips once during baking, and turn your broiler on for the last 1-2 minutes of baking to crips them up. Keep an eye on them because they can burn quickly.

3. As soon as they're crispy, pull the sweet potato chips out of the oven and top with black beans and a layer of shredded cheese. Return the nachos to the oven just long enough to get the cheese to melt.

4. Once the cheese is melted, pull them out and add your toppings! You can either add the toppings to the nachos on the pan or you can move them to a serving dish, but be careful because the pan will be hot!

On my nachos I love to put:

- Corn

- Tomatoes

- Olives

- Jalapeños

- Avocado

- Onions

- Cilantro

.... give me all the veggies!!

I hope you love these sweet potato nachos just as much as I do! If you try the recipe, let me know or tag me on instagram @beingwellwith_tay!

Thanks to my girl @pitcherperfecteats for the inspiration!

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Sweet Potato Nachos

Prep time: 15 minutes

Total time: 30 minutes

Cook time: 45 minutes

Servings: 4 servings

Calories: 390 kcal

Ingredients:

Seasoned sweet potatoes

2 medium sweet potatoes (roughly 2 lbs. total)

1 Tbsp. cooking oil

1 tsp. salt

1 tsp. garlic powder

1 tsp. chili powder

(you can omit the chili powder for less spice and substitute for black pepper, or add both)

Toppings

3/4 cup black beans

3/4 cup shredded Mexican- blend cheese

1/2 cup sliced avocado

Other suggested toppings: jalapeños, corn, tomatoes, onions, and cilantro

Instructions:

1. Preheat oven to 425 degrees. Wash and dry sweet potatoes. Roughly peel, leaving some skin on the potatoes. Slice potatoes into about 1/8 inch thick rounds.

2. Line baking sheet with parchment paper. Spread sweet potato rounds into single layer on sheet. Drizzle with cooking oil and sprinkle with salt, garlic powder, and chili powder. Toss in spices to coat.

3. Place baking sheet in oven and cook for 20 minutes, flipping once halfway through baking. Turn on broiler for 1-2 minutes at the end to crisp sweet potatoes and remove pan from oven.

4. While the sweet potatoes are baking, drain and rise one can of black beans. Once the sweet potatoes are done and crispy, top with 3/4 cup black beans and 3/4 cup shredded cheese. Return pan to oven just long enough for the cheese to melt.

5. Once the cheese is melted, removed sweet potatoes from the oven and top with all of your favorite toppings and enjoy!

Nutrition:

Serving: 1 serving

Calories: 390 kcal

Carbohydrates: 57g Proteins: 14g Fats: 14g Sugars: 11g