Sweet Potato Nachos Recipe

Sweet potatoes: These serve as the base for the nachos, providing a sweet and crispy alternative to traditional tortilla chips.

Olive oil: Used to coat the sweet potato rounds, helping them to crisp up in the oven.

Paprika: Adds a smoky flavor to the sweet potatoes.

Cumin: Provides a warm, earthy flavor that complements the sweet potatoes.

Black beans: These add protein and a hearty texture to the nachos.

Corn kernels: Adds a sweet and crunchy element to the dish.

Diced tomatoes: Brings freshness and a juicy texture to the nachos.

Avocado: Adds creaminess and a rich flavor to the nachos.

Cilantro: Provides a fresh, herbal note that brightens up the dish.

Salt and pepper: Essential for seasoning and enhancing the flavors of all the ingredients.

To achieve perfectly crispy sweet potato rounds, make sure to slice them evenly to ensure they cook at the same rate. Additionally, avoid overcrowding the baking sheet; giving each slice enough space allows for better air circulation and crispiness.

• Sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a great alternative for the base of the nachos.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in roasting.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the nachos.

• Cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can complement the other spices in the dish.

• Black beans - Substitute with pinto beans: Pinto beans have a creamy texture and mild flavor, making them a good alternative to black beans.

• Corn kernels - Substitute with green peas: Green peas provide a sweet and slightly crunchy texture, similar to corn kernels.

• Diced tomatoes - Substitute with diced bell peppers: Diced bell peppers add a sweet and crunchy element, providing a different but enjoyable texture and flavor.

• Avocado - Substitute with guacamole: Guacamole offers a creamy texture and rich flavor, making it a suitable replacement for sliced avocado.

• Cilantro - Substitute with parsley: Parsley has a fresh, slightly peppery taste that can replace cilantro if you prefer a different herb.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, providing a different but enjoyable heat level to the nachos.

• Allow the sweet potato nachos to cool completely before storing. This helps prevent condensation, which can make the sweet potatoes soggy.

• Transfer the cooled nachos into an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator. The nachos will stay fresh for up to 3 days.

• For longer storage, consider freezing. Place the sweet potato rounds on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once the sweet potato rounds are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the sweet potato rounds in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through and crispy.

• For the toppings like black beans, corn, and diced tomatoes, store them separately in airtight containers in the refrigerator. They will stay fresh for up to 3 days.

• Avocado slices should be added fresh when serving, as they do not freeze well and can turn brown if stored for too long.

• When assembling the nachos after storage, reheat the sweet potato rounds first, then add the fresh toppings like black beans, corn, diced tomatoes, and avocado slices. Finish with a sprinkle of cilantro and season with salt and pepper to taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover sweet potato nachos on a baking sheet in a single layer.
  3. Cover with aluminum foil to prevent the avocado from browning too much.
  4. Bake for about 10-15 minutes until heated through.
  5. Remove the foil for the last 5 minutes to let the sweet potatoes crisp up again.

• Microwave Method:

  1. Place the leftover sweet potato nachos on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If needed, continue microwaving in 30-second intervals until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover sweet potato nachos in a single layer.
  3. Cover the skillet with a lid to help heat evenly.
  4. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover sweet potato nachos in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat; add an extra minute if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the leftover sweet potato nachos on the toaster oven tray.
  3. Cover with aluminum foil to keep the avocado from browning excessively.
  4. Bake for about 10 minutes, removing the foil for the last 3 minutes to crisp up the sweet potatoes.

• Oven: Used to bake the sweet potato rounds at the specified temperature until they are crispy.

• Mixing bowl: Used to toss the sweet potato rounds with olive oil, paprika, and cumin.

• Baking sheet: Used to spread the seasoned sweet potato rounds for baking.

• Knife: Used to slice the sweet potatoes into rounds and dice the tomatoes.

• Cutting board: Provides a surface for slicing the sweet potatoes, dicing the tomatoes, and slicing the avocado.

• Measuring spoons: Used to measure out the olive oil, paprika, and cumin.

• Spatula: Useful for spreading the sweet potato rounds evenly on the baking sheet.

• Serving platter: Used to serve the assembled sweet potato nachos.

• Tongs: Helpful for handling the hot sweet potato rounds after baking.

• Can opener: If using canned black beans or corn, this tool will be necessary.

Pre-cook sweet potatoes: Slice and pre-cook sweet potatoes in the microwave for 5-7 minutes before baking to reduce oven time.

Use canned beans and corn: Opt for canned black beans and corn kernels to save time on cooking and prepping.

Chop toppings in advance: Dice tomatoes and slice avocado ahead of time, storing them in the fridge until needed.

Batch bake: Bake a large batch of sweet potato rounds and store extras for quick assembly later.

One-pan method: Use a single baking sheet to minimize cleanup and streamline the process.