These nachos combine the best of both worlds – you’re getting all the nutrients packed into sweet potatoes and then a little decadence from the cheese, guacamole, corn + pico! What’s not to love!!
Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and ¼ 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.
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.
Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.
Serve immediately.
Notes
I love nachos as party food. Give everyone their own plate of fries and let them top to their heart's content.