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–+ servings
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5 from 2 votes

Sweet Potato Nachos

Swap the chips for roasted sweet potatoes and you've got a fun twist on classic nachos that's hearty enough for dinner. Load them up with your favorite toppings and enjoy a meal that's easy to customize for everyone around the table.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 3 -4
Author: Amy Rains

Ingredients

  • 5 large sweet potatoes
  • 2 tbsp coconut oil
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 15 oz can of black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 cup chopped tomato
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro
  • 1 avocado mashed or use my Easy 1-Minute Guacamole

Instructions

  • Preheat oven to 400.
  • Prepare your sweet potatoes: Peel off the skin, and slice sweet potatoes vertically into thin discs, approximately 1/4 inch (see above picture).
  • Melt your coconut oil, and brush each side of the sweet potatoes with oil. Sprinkle with cumin and salt.
  • Bake sweet potatoes for about 20 minutes, or until they are softened, and the edges are dark brown and crispy.
  • Remove from oven, sprinkle black beans and cheese on top of the sweet potatoes. Place back into oven and bake for another 3-5 minutes, until cheese is bubbly and begins to brown.
  • Remove from oven, top with remaining ingredients (avocado or guacamole last).
  • Serve hot!