Sweet Potato Nacho Rounds (Print Version)
# Ingredients:
→ Spiced Sweet Potatoes
01 -
2 mid-sized sweet potatoes (roughly 900g)
02 -
1 Tbsp high-temp cooking oil (like avocado or grapeseed)
03 -
1 tsp garlic powder
04 -
1 tsp salt
05 -
1 tsp chili powder (swap with 1/2 tsp black pepper if you want less heat)
→ Garnishes
06 -
3/4 cup black beans, washed and drained
07 -
3/4 cup grated cheddar or Mexican-mix cheese
08 -
1/2 cup salsa
09 -
1/2 avocado, cut into chunks
10 -
1/4 cup sour cream or unflavored Greek yogurt
11 -
If you want: sliced jalapeños, chopped green onions, fresh cilantro, corn kernels
# Instructions:
01 -
Turn your oven to 425°F (220°C). Clean and pat dry your sweet potatoes. Strip off most skin but leave some patches for extra texture. Cut potatoes into thin rounds about 3mm (1/8 inch) thick.
02 -
Cover a baking tray with parchment paper. Spread out your sweet potato slices so they don't overlap. Pour oil over them and dust with garlic powder, salt, and chili powder. Mix everything so the slices get coated all over.
03 -
Stick the tray in the oven for about 20 minutes. Flip the slices once around the 10-minute mark. They're done when they feel soft when poked. For extra crunch, broil them for a minute or two at the end. Then take them out.
04 -
Scatter black beans over your hot sweet potatoes and cover with grated cheese. Put back in the oven just long enough for the cheese to melt completely.
05 -
Pull the tray out and drop spoonfuls of salsa, sour cream or yogurt on top. Scatter avocado chunks and any extras like jalapeños, green onions, cilantro, or corn if you want them. Eat right away while everything's still warm.
# Notes:
01 -
Try to cut your sweet potato slices the same thickness so they all cook at the same time.
02 -
Don't wait too long to eat this dish or the sweet potatoes will get soggy.