Sweet Potato Nachos
Homemade sweet potato chips topped with veggies and beans, these nachos are packed with goodness and delicious! Perfect snack (Game Day Eats anyone?), appetizer, side dish or even a Taco Tuesday dinner! Serving size depends on if you're serving as part of a meal or appetizer.
Servings: 4 -8 servings
Equipment
- 1 large shallow pan or a rimmed 1/2 baking sheet - I used a le creuset grill pan approximately 8.5in x 12.5 in
Ingredients
Sweet Potato Chips
- 2 large ( or 3 small) sweet potatoes cleaned, dried well and cut into 1/4 inch thick slices
- Avocado Oil or neutral oil like grapeseed or canola
- Kosher salt
Nachos
- The quantities are guidelines and can be adjusted based on tastes.
- 1 cup canned black beans drained and rinsed
- 1 cup canned pinto beans drained and rinsed
- 1-2 cups Mexican blend cheese, Monterrey jack cheese or dairy free alternative, shredded
- 1/2 -1 yellow, orange or green pepper, seeded and diced (yellow or orange just make it more colorful)
- 1 tomato or approx 15 cherry or grape tomatoes, seeded and diced (I like to cut these first, sprinkle with salt and let sit to release their water as I prep the other veggies and beans)
- 1 bunch scallions, green parts only, chopped
- 1/2 red onion, diced
- 1/4 -1/2 bunch cilantro, finely chopped
- 1 jalapeño, seeded and sliced for topping (optional) (if you love jalapenos, add them in before baking)
- 1 avocado, cut into bite size pieces for topping
- Optional additional topping: sour cream
Instructions
Sweet Potato Chips
- Preheat oven to 400 degrees F and place parchment paper on 2 -3 baking sheets.
- Place sliced sweet potatoes on the prepared baking sheets, leaving a little space between them so that they don't touch.
- Lightly brush sides both sides of the sweet potatoes with oil
- Sprinkle sweet potatoes with salt.
- Bake sweet potatoes for 20 minutes. Remove from oven. Gently turn chips over. Bake an additional 10 minutes until just turning crisp.
- Chips can be made ahead of time.
Nachos
- Preheat oven to 350 degrees F
- In a large oven proof skillet or rimmed baking sheet (Here I used a Le Creuset "grill pan" approximately 8 1/2in x 12 1/2 in, spread sweet potato chips evenly (they will be overlapping)
- Top with beans, cheese, pepper, tomato and onion.
- Place skillet in hot oven for 10-12 minutes or until cheese is melted.
- Top with scallions, cilantro, jalapeño if using, and avocado.
- Serve with sour cream as desired.
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