Savory Sweet Potato Nachos
These Savory Sweet Potato Nachos are a delightful twist on the classic, packed with flavor and a satisfying crunch. I love how the sweetness of the potatoes pairs perfectly with the zesty toppings!
Sweet potato nachos are one of my go-to comfort foods when I'm craving something indulgent yet nutritious.
I remember the first time I made these for friends; we were all blown away by how satisfying they were!
The vibrant colors and bold flavors always put a smile on my face, and I love that they’re totally plant-based.
Plus, they’re super easy to whip up for a cozy night in or a fun gathering.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using smoked paprika in this recipe because it adds a lovely depth of flavor. If you don’t have it, regular paprika will do just fine. And for the beans, feel free to use pinto or kidney beans if that’s what you have on hand!
Tips & Notes
- •I like to keep my sweet potato rounds thin for extra crispiness – it makes all the difference!
- •If you want a bit more heat, leave some seeds in the jalapeño.
Recipe Variations
- •Sometimes I’ll add black olives or a drizzle of vegan sour cream for an extra layer of flavor.
- •If you're feeling adventurous, try adding some roasted red peppers or a sprinkle of chili powder!
Storage & Freezing
These nachos are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for a day or two. Just reheat them in the oven to bring back that crispiness!
Frequently Asked Questions
Can I make these nachos ahead of time?
You can prep the sweet potatoes ahead and store them in the fridge. Just pop them in the oven when you're ready to enjoy your nachos.
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These Savory Sweet Potato Nachos are a delightful twist on the classic, packed with flavor and a satisfying crunch. I love how the sweetness of the potatoes pairs perfectly with the zesty toppings!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
- 3
Spread the sweet potato slices in a single layer on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they’re tender and slightly crispy.
- 4
Once the sweet potatoes are done, remove them from the oven and layer them on a large plate or platter.
- 5
Top the sweet potatoes with black beans, corn, cherry tomatoes, and jalapeño slices.
- 6
Sprinkle the nutritional yeast over the top for a cheesy flavor.
- 7
Finish with diced avocado, chopped cilantro, and a squeeze of fresh lime juice. Add more salt and pepper to taste.
- 8
Dig in and enjoy your beautiful, savory sweet potato nachos!
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