Sweet Potato Nacho Platter
These Sweet Potato Nachos are a vibrant twist on a classic favorite, and I love how they combine the sweetness of the potatoes with spicy toppings for a deliciously satisfying feast.
I remember the first time I made these Sweet Potato Nachos for a game night with friends.
We had a blast layering the vibrant toppings, and the best part?
Everyone loved them!
They’re not just nachos; they’re a celebration of wholesome ingredients and flavors.
Plus, they’re so easy to whip up, making them a go-to for gatherings or cozy nights in.
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
Sweet potatoes are not only delicious but also packed with nutrients! I love using a variety of colors when I can – purple sweet potatoes are stunning if you can find them. Feel free to swap the black beans for pinto or kidney beans depending on what you have on hand.
Tips & Notes
- •I like to keep an eye on the sweet potatoes while they're roasting to make sure they don’t get too crispy - you want them tender but not burnt!
- •If you're a fan of extra spice, try adding some diced chipotle peppers in adobo sauce to the bean mixture for a smoky kick.
Recipe Variations
- •Sometimes, I’ll add some sautéed mushrooms for extra umami flavor.
- •Feel free to experiment with different toppings like pickled jalapeños, olives, or even a drizzle of vegan sour cream.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just know that the sweet potatoes might get a little soft, but they’ll still taste great!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can roast the sweet potatoes in advance and just assemble the platter when you're ready to serve. Just keep the toppings separate until serving.
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These Sweet Potato Nachos are a vibrant twist on a classic favorite, and I love how they combine the sweetness of the potatoes with spicy toppings for a deliciously satisfying feast.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the sliced sweet potatoes with olive oil, cumin, smoked paprika, and salt until well coated.
- 3
Spread the sweet potatoes in a single layer on the prepared baking sheet and roast in the oven for about 25-30 minutes or until they’re tender and lightly browned, flipping halfway through.
- 4
While the sweet potatoes are roasting, prepare your toppings. In a small bowl, mix the black beans, corn, diced avocado, cherry tomatoes, red onion, and jalapeño.
- 5
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- 6
Layer the roasted sweet potatoes on a large platter and generously top with the bean and veggie mixture.
- 7
Sprinkle nutritional yeast over the top for that cheesy flavor, then garnish with fresh cilantro.
- 8
Serve with lime wedges on the side for a zesty kick. Dig in and enjoy!
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