Try this Sweet Potato Nachos recipe, or contribute your own.
- Carbohydrate 27.2431514912059 g
- Cholesterol 32.0926212235256 mg
- Fat 17.2315666382562 g
- Fiber 7.09882042038766 g
- Protein 13.7919373817198 g
- Saturated Fat 7.47123516692892 g
- Serving Size 1 1 Serving (170g)
- Sodium 292.014075762464 mg
- Sugar 20.1443310708182 g
- Trans Fat 0.787627171294238 g
- Calories 315 calories
Step-by-step
- Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
- Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
- Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
- Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
- Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.
Crisp rounds of roasted sweet potato support layers of melted sharp cheddar, earthy black beans, and cool dairy, offering a starch-based foundation that behaves structurally much like traditional corn tortilla chips. Roasting the root vegetables at 425 degrees Fahrenheit requires careful attention to the 1/4-inch slice thickness; cuts that are too thin will scorch before the interior softens, while thicker rounds fail to crisp adequately at the edges during the 40-minute bake time. Flipping the rounds halfway through ensures even browning across the baking sheet.
Adapting this dish for dairy-free diets involves substituting the shredded sharp cheddar with a plant-based melting alternative or omitting it entirely in favor of a heavy sprinkle of nutritional yeast and toasted pumpkin seeds. Greek yogurt can replace sour cream at a one-to-one ratio without altering the finished moisture balance.
Surplus roasted sweet potato rounds keep inside an airtight container in the refrigerator for up to three days, though reheating them requires a hot oven rather than a microwave to restore exterior crispness before adding fresh toppings.
