It rained a few times, the temperature dropped for a while, and it’s September 1st, so it’s basically fall. And with fall comes football season and all of the snacks that come along with it…like nachos.
So, in honor of fall and the new snacks it brings (not posting a pumpkin spice recipe yet, but that doesn’t mean I’m not thinking about it), I’m sharing a healthier version of nachos today inspired by a recipe in the Love & Lemons cookbook – sweet potato nachos!
I love all things sweet potato (including sweet potato noodle bowls and sweet potato and black bean enchiladas), so it shouldn’t come as a surprise that after making this recipe I now prefer sweet potato nachos over regular nachos. Plus, they’re healthy and fun to make! The BYON (build your own nachos) bar may be making frequent appearances this football season. Just saying.
- 2 medium to large sweet potatoes
- 1 cup shredded cheese of your choice (I used Daiya, but Monterey Jack or Cheddar would be ideal!)
- 1 avocado, diced
- 1 jalapeño, sliced
- 1/4 cup black beans, drained and rinsed
- 1/4 cup corn, drained and rinsed
- A pinch of chili powder
- Sea salt and pepper
- Preheat the oven to 400 degrees and prep a large baking sheet with parchment paper or nonstick cooking spray.
- Slice or spiralize your sweet potatoes. I used my spiralizer because I love thin and crispy sweet potato chips!
- Toss the sweet potatoes with a drizzle of olive oil (not too much, because you don’t want them to roast), chili powder, salt and pepper. Spread in a thin layer on the baking sheet and bake for 20 minutes (or longer, depending on how quickly they get crispy).
- Remove from the oven and immediately top with cheese. Top with black beans, corn, avocado, jalapeños, and any other toppings you like!