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Sweet Potato Nachos

Sheet-Pan Sweet Potato Nachos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 medium sweet potatoes, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 (15-oz) can black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese
  • 1 ripe avocado, diced
  • 1 jalapeño, thinly sliced
  • 1/4 cup finely diced red onion
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup sour cream
  • Juice of 1 lime (about 2 tbsp)
  • Pinch of salt

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, chili powder, cumin, and salt, spread in a single layer on a parchment-lined baking sheet, and roast 18 to 20 minutes, flipping halfway.
  2. Scatter black beans and cheese over the hot sweet potatoes, then return to the oven for 2 to 3 minutes until the cheese melts.
  3. Remove from the oven and top with avocado, jalapeño, red onion, and cilantro.
  4. Stir sour cream with lime juice and a pinch of salt, drizzle over the nachos, and serve immediately.

Notes

For the crispiest rounds, cut the sweet potatoes an even 1/4-inch thick and avoid crowding the pan. Leave the jalapeño seeds in for extra heat. This dish is best eaten right away.