Sweet Potato Nachos

Total Time Prep: 10 min. Cook: 35 min.
Yield 6 servings
Test Kitchen Approved
Whether shared as a game-day snack or served as an easy weeknight dinner, these sweet potato nachos are sure to get rave reviews.

Ingredients

  • 2 pounds (2-3 medium) sweet potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups shredded sharp cheddar cheese
  • 1 jalapeno pepper, sliced
  • 1/4 cup thinly sliced green onions
  • 1/4 cup pico de gallo
  • Avocado cilantro crema, for drizzling

Directions

  1. Preheat the oven to 400°. Line two 15x10x1-in. baking sheets with parchment paper.
  2. Place sweet potato slices in a large shallow bowl; drizzle with olive oil. In a small bowl, combine onion powder, garlic powder, cumin, smoked paprika, oregano, chili powder and cayenne pepper. Sprinkle over the sweet potatoes; toss to evenly coat.
  3. Spread the sweet potato slices in an even layer onto the two baking sheets, ensuring the sweet potatoes don't touch. Sprinkle with salt and pepper. Bake 15 minutes; flip the sweet potatoes. Rotate the baking sheets in the oven; bake another 15 minutes or until the sweet potatoes are browned on the edges.
  4. Remove from the oven; transfer sweet potatoes to one baking sheet. Top with black beans and shredded cheese. Bake an additional 10 minutes or until the cheese is melted and bubbly. Top with sliced jalapeno, green onions and pico de gallo. Drizzle with avocado cilantro crema to serve, if desired.

Nutrition Facts

1 serving: 414 calories, 17g fat (8g saturated fat), 37mg cholesterol, 411mg sodium, 50g carbohydrate (16g sugars, 8g fiber), 15g protein.

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