Sweet Potato Nachos
Bursting with flavor and very versatile, this recipe will be a fun new twist on Taco Tuesdays or any day of the week! Sweet potatoes help reduce the carb load and you can mix and match toppings as you like. Try adding avocado, black beans, salsa, cilantro or whatever you have on hand!
Ingredients
- 2 sweet potatoes
- 2 Tablespoons avocado or olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
Topping Ideas: Mix and Match as you wish!
- 1 avocado sliced or chopped
- ½ cup black beans
- 1 cup cheddar cheese shredded
- 1 jalapeno diced
- ½ cup tomatoes chopped
- ¼ cup red onion diced
- ¼ cup fresh cilantro chopped
- 1/4 cup sour cream or plain Greek Yogurt
- 1/4 cup salsa
Instructions
- Preheat oven to 400 degrees F.
- Slice sweet potatoes in rounds about 1/4 inch thick or in wedges. Spray a baking sheet with olive or avocado oil. Place the sweet potatoes evenly across the baking sheet so they don't overlap. Sprinkle with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.
- Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.
- Remove pan from oven and top with toppings of choice. Omit cheese and sour cream if dairy free. Enjoy!