If there was one dish that I’d like to enjoy with total abandon…with no thought as to what it might do to my arteries or what kind of belly ache might be in store for me, it would be nachos. I love them completely. I’m not talking about the neon ooze that comes out of a pump at the ballpark (no judgement if that’s your thing), more the kind you might make in your own oven or order at a Mexican restaurant. Toasted chips, heaps of cheese, all the fixings. I’ve been making Lentil Nachos for several years now, and recently added these Loaded Sweet Potato Nachos to my repertoire.
A Healthy Upgrade for Nachos
From a nutrition standpoint, they’re a few notches above the norm, since everything is piled onto roasted sweet potatoes instead of fried tortilla chips. The black beans help on the good-for-you front too. For salsa, I’m a fan of the Roasted Tomato one at Sprouts Farmers Market, which has a smoky flavor that pairs exactly right with those sweet potatoes. I also urge you not to skip out on the pickled jalapenos. They sort of make this dish and you can find ones at the market that are not too spicy.
The result? A platter of cheesy goodness that might make you rethink your nachos. Serve it as a snack to a crowd, or yes, add a salad and call it dinner.
Loaded Sweet Potato Nachos
These addictive nachos are a little bit better for you than most. They're built on a bed of roasted sweet potatoes and embellished with fiber- and protein-rich black beans. Still, they're plenty delicious, with a generous helping of Cheddar, salsa, and pickled jalapenos.
Ingredients
- 2 pounds sweet potatoes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 1/2 cups grated sharp Cheddar cheese
- 1 cup cooked black beans
- 2 tablespoons sour cream or light sour cream
- 2 tablespoons Sprouts Fire Roasted Salsa
- 1/2 cup pickled jalapenos
- 3 tablespoons roughly chopped cilantro
Instructions
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Preheat oven to 400 degrees F.
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Cut the sweet potatoes into rounds that are about 1/4-inch thick. Pile the sliced sweet potatoes onto a large baking sheet and drizzle with olive oil. Sprinkle on the chili powder, garlic powder, and salt and toss well, coating everything in oil and spices. Transfer half of the sweet potatoes to a second baking sheet and spread them out.
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Bake for 15 minutes. Use a spatula to flip the sweet potatoes over and continue baking until the sweet potatoes are nicely brown and a little crisp, another 5 to 10 minutes.
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Remove from oven and put all the sweet potatoes onto one baking sheet, crowded together, but not overlapping too much. Scatter the cheese over the top followed by the black beans.
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Turn the oven to broil and broil the sweet potatoes until the cheese melts. Spoon the sour cream and salsa over the top. Scatter on the jalapenos and cilantro.
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Serve immediately.
