Sweet Potato Nachos
Print RecipeIngredients
Sweet Potatoes
- 2 large sweet potatoes (sliced into rounds)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon chilli powder
- ½ teaspoon garlic powder
- salt/pepper to taste
Toppings
- 1 c black beans (drained and rinsed)
- ½ avocado
- ½ c diced tomatoes
- 1 jalapeno pepper
- ½ diced red pepper
Avocado Crema
- 1 small ripe avocado
- 1 small lime juiced
- 2 tablespoon fresh cilantro
- 3 tablespoon water (for consistency)
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper
- Thinly slice sweet potato into rounds and coat with olive oil, paprika, curry powder, and garlic in a bowl. Add salt/pepper to taste
- Bake sweet potatoes for 20 minutes, flipping once half way. Then broil for 2 minutes to get crispy (keep an eye on them to make sure they don't burn!)
- While sweet potatoes are cooking, dice the tomato, red pepper, avocado, and jalapeno
- For the crema, add all ingredients to a food processor and combine until smooth. If you want a thinner consistency, add 1 tablespoon of water at a time and blend.
- Assemble nachos! Layer sweet potatoes, load with all your toppings, and drizzle on the avocado crema! Option to top with yogurt and sriracha if desired.
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