Baked Sweet Potato Nachos Flavorful and Easy Treat

Ingredients

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 0.5 teaspoon cumin
• to taste Salt and pepper
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 whole jalapeño, sliced (optional for heat)
• 1 cup shredded cheddar cheese
• 0.25 cup chopped fresh cilantro
• 1 whole avocado, sliced
• 0.5 cup sour cream or Greek yogurt
• as needed Lime wedges

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly and cut them into thin rounds, about 1/4 inch thick.
3. In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
4. Spread the sweet potato slices in a single layer on a large baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crisp.
5. Once the sweet potatoes are baked, remove them from the oven and assemble the nachos: arrange the sweet potato slices on a serving platter or individual plates.
6. Top the sweet potatoes with black beans, corn, cherry tomatoes, jalapeño slices, and shredded cheddar cheese.
7. Return the loaded nachos to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh cilantro and avocado slices. Serve with a dollop of sour cream or Greek yogurt on top and lime wedges on the side for drizzling.