Sweet Potato Nachos
Before I started testing this out, I was hesitant to try making these nachos since I don’t have a mandoline. Thankfully, slicing them thinly with a knife is good enough and will work perfectly in this case!
The jalapenos and onions are essential because it balances out the sweetness of the potato. If you don’t like spice, you can cut out the seeds of the jalapeno to make it more mild.
Enjoy this snack while you are watching the game, hosting a potluck or binging on Netflix. It goes perfectly with anything.
Sweet Potato Nachos
Ingredients
- 2 sweet potatoes, peeled
- 2 tbsp extra virgin olive oil
- 1 cup monterey jack cheese, OR mix of cheddar and mozzarella cheese
- 1/4 cup red onion, thinly sliced
- 1 cup black beans
- 1 jalapeno, diced
- 10 baby tomatoes, quartered
- 1 avocado, diced
- 1 mango, not fully ripe
- 1/3 cup cilantro, roughly chopped
- 1 green onion
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Cut sweet potato into ~1/4 cm slices.
- In a large bowl, toss sweet potato in olive oil and salt and pepper.
- On a large baking sheet, place sweet potato flat (trying not to overlap any slices). Cook for 15-20 minutes until browned and edges are a bit crispy.
- Once cooked, add cheese, black beans, sliced red onion and jalapeno and cook for another 5 minutes.
- Remove the tray from the oven and layer on the mango, baby tomatoes, avocado, cilantro and green onion. Serve and enjoy!
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