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Sweetpotato Nachos
Author: Gaby Dalkin
Ingredients
  • 2 pounds 3 to 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Coarse salt and ground pepper
  • 2 cups shredded cheddar and pepper jack cheese
  • 1 cup black beans
  • 2 corn on the cob sliced
  • Scallions
  • Cilantro
  • 1 cup guacamole
  • pico de gallo
  • sour cream
Instructions
  1. Preheat the oven to 425 degrees.
  2. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
  3. On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.
  4. Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.
  5. Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.
  6. Serve immediately.