17 Oct Sweet Potato Nachos
I’ve been on a sweet potato kick lately. It seems to be a seasonal thing, as soon as it cools off I crave sweet potatoes, pumpkin, and soups. This recipe is so easy and filling, and perfect for a healthy game day or entertaining option. The sweet potatoes are great, but the chipotle sauce might be the real star here. Hope you enjoy it!
Sweet Potato Nachos
Easy to make, and super satisfying, this healthy recipe is the perfect game day option!
Ingredients
- 2 large sweet potatoes cut into thin rounds
- 2 tbsp` olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup black beans
- 1/2 cup corn
- 1 avocado pit and skin removed, and sliced
- 2 tbsp cilantro
- 2 tbsp green onion
Chipolte Sauce
- 1/2 cup vegan plain unsweetened yogurt I use Kite Hill (or use sour cream if you don't want vegan option)
- 2 chipoltes + adobo sauce more or less, depending on amount of heat desired
Instructions
- Preheat oven to 400
- Clean sweet potatoes, dry completely.
- Slice into thin rounds and place in a large mixing bowl
- Add olive oil, salt, garlic powder, and paprika, and mix until evenly coated
- Place the rounds on a large baking sheets, you may need two. Do not overcrowd the sweet potatoes.
- Bake sweet potato for 20 minutes, remove from oven, flip with a spatula, and bake for an additional 10-15 minutes.
- While the sweet potatoes finish baking, make the sauce
- Combine yogurt (or sour cream if you don't want vegan option) with the chipoltes in adobo sauce. You can use a food processor to do this, or use a knife to finely chop the chipotles and then mix into yogurt.
- Remove sweet potatoes from the oven
- Top with preheated black beans and corn, any additional desired toppings, and chipotle sauce.
- Enjoy!
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