Go Back

Loaded Sweet Potato Nachos

For all your flavorful, impressive appetizer/meal needs.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

Sweet Potato Chips

  • 2 medium sweet potatoes thinly sliced
  • 2 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp chili powder
  • ½ tsp garlic
  • ½ tsp pepper
  • ½ tsp salt

Toppings

  • ½ tomato, cubed
  • 1 jalapeno pepper
  • ½ bell pepper
  • 1 can black beans or 1 cup cooked black beans
  • 1/2 red or yellow bell pepper
  • ½ avocado, cubed

Avocado Crema

  • ½ avocado
  • ½ tbsp lime juice
  • 1 tbsp yogurt
  • water to thin to desired texture
  • salt to taste

Instructions
 

  • If you have dried black beans, prepare them ahead of time by soaking overnight or for at least 6 hours. Pressure cook for 5-7 minutes in salted water. If using a can, skip this step.
  • Preheat the oven to 400 F.
  • Slice sweet potato rounds as thinly as possible.
  • Mix all ingredients of the sweet potato marinade in a small bowl (olive oil, paprika, chili powder, garlic, pepper, salt). Split to two baking sheets.
  • Coat sweet potatoes in the mixture. Try to place similarly sized sweet potatoes on the same sheet.
  • Put the sweet potatoes in the oven. Cut toppings while they are in the oven.
  • After 10 minutes, flip them using tongs or a spatula.
  • Put chips in for another 10 min. Process ingredients for the crema in the mean time: avocado, lime juice, yogurt, water, and salt.
  • Check on sweet potatoes. If they are still not crisp as desired, broil on high for 1-2 min.
  • Assemble those nachos! Sweet potatoes on the bottom, followed by toppings, more sweet potatoes, more toppings, and finally your avocado crema and some cilantro.
  • Have a fiesta!