Go Back
Print Recipe
0 from 0 votes

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

  • Preheat the oven to 425 degrees.
  • 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 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.
  • 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.