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- 2 large sweet potatoes - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 1 cup black beans, drained and rinsed - 1 cup corn kernels (can be fresh or frozen) - 1 cup shredded sharp cheddar cheese (or vegan cheese for a plant-based option) - 1 ripe avocado, diced - ½ cup ripe tomatoes, diced - ¼ cup green onions, finely chopped - ¼ cup fresh cilantro, chopped - 1 jalapeño, thinly sliced (optional for extra heat) - ½ cup Greek yogurt or sour cream (for serving) The main ingredients focus on sweet potatoes for a healthy base. They provide sweetness and fiber. Olive oil helps the spices stick and adds flavor. Smoked paprika and garlic powder give a nice kick. Black beans and corn add protein and texture. The cheese melts perfectly, covering all the flavors. Fresh toppings like avocado and tomatoes brighten every bite. - Vegan cheese alternatives - Additional toppings for customization You can swap sharp cheddar for vegan cheese if you prefer. This keeps it plant-based. You can add extra toppings too. Consider jalapeños for heat or bell peppers for crunch. Get creative with your favorite ingredients. - Calories per serving: About 350-400 - Macronutrient breakdown: - Carbohydrates: 50g - Protein: 15g - Fat: 15g Loaded sweet potato nachos are tasty and nutritious. They provide energy from carbs. The beans and cheese give you protein. Healthy fats come from olive oil and avocado. Each serving is a balanced choice for a snack or meal. Prepping the sweet potatoes Start by rinsing the sweet potatoes. Use cold water and scrub them well. This helps clean off dirt. Next, slice the sweet potatoes into rounds. Aim for about ¼ inch thick. This ensures they cook evenly. Mixing the seasoning In a large bowl, combine the sweet potato rounds with olive oil. Add smoked paprika and garlic powder next. Don't forget to sprinkle in salt and pepper. Toss everything well. You want the sweet potatoes to be coated evenly. Timing and temperature Preheat your oven to 400°F (200°C). This step is vital for the perfect nachos. Line a baking sheet with parchment paper. It helps with easy cleanup later. Spread the sweet potato rounds in a single layer on the sheet. Bake them for 20-25 minutes. Flip them halfway through to ensure even cooking. Layering the nachos Once the sweet potatoes are golden and crispy, take them out of the oven. Layer the sweet potato rounds on a serving platter. Start by adding black beans and corn over the top. Then sprinkle the shredded cheese evenly. Adding toppings Put the platter back in the oven for 5-10 minutes. This melts the cheese until bubbly. Keep a close watch to avoid burning. Afterward, take out the nachos and add fresh toppings. Sprinkle diced avocado, chopped tomatoes, and green onions. If you like heat, add jalapeño slices. Serving suggestions Serve your loaded sweet potato nachos right away. Pair them with Greek yogurt or sour cream on the side. For a fun twist, serve on a colorful plate. A lime wedge can brighten the flavors when squeezed on top. Enjoy your delicious creation! To get crispy sweet potatoes, cut them into even rounds. This helps them cook nicely. Make sure to coat them well in olive oil and spices. The oil helps them get a nice crunch. Bake at 400°F for 20-25 minutes. Flip them halfway for even cooking. For melting cheese evenly, layer it generously on top of the nachos. Return them to the oven for 5-10 minutes after adding cheese. Watch closely to prevent burning. You can easily make this dish vegan. Just swap the cheddar cheese for vegan cheese. This keeps the flavor and makes it plant-based. For a healthier option, use low-fat Greek yogurt instead of sour cream. Feel free to mix and match toppings. You can add different beans like pinto or garbanzo. If you don’t have corn, try diced bell peppers or olives. For serving suggestions, use a bright, colorful plate. This makes your nachos stand out. Arrange the toppings neatly for a beautiful display. Garnishing tips include adding a sprinkle of fresh cilantro. A wedge of lime on the side adds a nice touch. Squeeze it over the nachos for extra flavor. {{image_4}} You can easily change the flavors of your loaded sweet potato nachos. If you enjoy heat, try spicy loaded sweet potato nachos. Add more jalapeños or even some hot sauce. This adds a nice kick that warms you up. For a Tex-Mex style, mix in some taco seasoning and black olives. This will give your nachos a fun twist while keeping them tasty. Feel free to swap out ingredients based on what you have. You can use pinto beans or kidney beans instead of black beans. If you're not a fan of cheddar cheese, try Monterey Jack or a dairy-free cheese. For veggies, you can throw in bell peppers or zucchini. These swaps add new flavors and textures to your nachos. How you serve your nachos can change the vibe. A nacho platter is great for sharing at parties. Just layer everything on a big dish and let people dig in. If you want to make it more personal, serve individual portions. This makes it easier for everyone to enjoy. You can also add proteins like grilled chicken or beef to turn these nachos into a full meal. Just layer the proteins on top before serving for extra heartiness. To keep your loaded sweet potato nachos fresh, wait until they cool. Use an airtight container to store them. Do not stack nachos on top of each other. This way, the chips stay crispy. You can keep them in the fridge for up to three days. When reheating nachos, the oven is best. Preheat the oven to 350°F (175°C). Place the nachos on a baking sheet in a single layer. Heat for about 10 minutes. This helps to keep them crispy. You can also use the microwave, but it may make them soggy. If you use a microwave, heat in short bursts. You can freeze loaded nachos, but they may lose some texture. To freeze, place them in a freezer-safe bag. Remove as much air as you can. They can last for up to three months. To reheat, let them thaw in the fridge overnight. Then, bake them in the oven as mentioned above. This keeps them as tasty as possible! You can prep the sweet potatoes ahead. Slice them and coat with oil and spices. Store in an airtight container in the fridge. You can also cook them and keep them warm in the oven before serving. Just layer the nachos and add toppings right before eating. This keeps everything fresh and tasty. Yes, you can use white potatoes. They will cook the same way. However, they will taste different. Sweet potatoes add a nice sweetness. If you like that, stick with sweet potatoes. If you want a more savory flavor, white potatoes work great too. You can serve nachos with a side salad for extra greens. Grilled chicken or beef adds protein. You can also include guacamole or a bean dip. These sides make it a full meal. They add more flavor and texture to your dish. To spice up your nachos, add sliced jalapeños. You can mix in hot sauce with the black beans. Another option is to use pepper jack cheese instead of cheddar. These simple changes bring the heat without much effort. Enjoy your spicy twist! Loaded sweet potato nachos are a fun and tasty twist on a classic dish. We covered the key ingredients, from sweet potatoes to various toppings. The step-by-step guide helps you prepare and bake nachos perfectly. We shared tips for customizing flavors and presented ideas for serving. Enjoy experimenting with leftovers and different serving styles. You can make these nachos your own! Whether you prefer them spicy or mild, there's a version for everyone. I hope you feel inspired to create your own loaded sweet potato nachos!

Loaded Sweet Potato Nachos

Indulge in the ultimate comfort food with these loaded sweet potato nachos! This delicious recipe features crispy baked sweet potato rounds topped with black beans, corn, gooey cheese, and fresh toppings like avocado and tomatoes. Perfect for gatherings or a cozy night in, these nachos are a healthier twist on the classic. Click through to explore the full recipe and make your own cheesy delight today!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (can be fresh or frozen)

1 cup shredded sharp cheddar cheese (or vegan cheese for a plant-based option)

1 ripe avocado, diced

½ cup ripe tomatoes, diced

¼ cup green onions, finely chopped

¼ cup fresh cilantro, chopped

1 jalapeño, thinly sliced (optional for extra heat)

½ cup Greek yogurt or sour cream (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). This will ensure that your nachos come out perfectly cooked.

    Rinse the sweet potatoes under cold water and scrub them to remove any dirt. Carefully slice them into rounds about ¼ inch thick, ensuring even thickness for uniform cooking.

      In a large mixing bowl, combine the sweet potato rounds with olive oil, smoked paprika, garlic powder, and a generous pinch of salt and freshly ground black pepper. Toss them well until they are evenly coated in the seasoning mixture.

        Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned sweet potato rounds in a single layer on the sheet. Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender and the edges become slightly crispy.

          Once the sweet potatoes are golden and crispy, remove them from the oven and artfully layer them on a serving platter or large, shallow dish.

            Generously sprinkle the black beans and corn evenly over the sweet potato rounds, followed by an even distribution of shredded cheese on top.

              Return the platter to the oven for an additional 5-10 minutes, until the cheese has melted and is bubbly. Keep an eye on it to avoid burning.

                Carefully take the nachos out of the oven and adorn them with the diced avocado, chopped tomatoes, green onions, cilantro, and jalapeño slices if you desire an extra kick.

                  Serve these delicious loaded sweet potato nachos right away with a side of Greek yogurt or sour cream for dipping.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                      - Presentation Tips: Consider serving on a colorful plate and adding a sprinkle of additional fresh cilantro on top for a pop of color. A wedge of lime on the side can also enhance the flavors when squeezed over the nachos before enjoying!