Sweet Potato Nachos - An Easy Dinner Idea
Listen up, if you are like me and always struggle with weeknight dinners then this idea is for you! Most days the thought of making dinner looms over my head and I’m always on a quest to find easy (and healthy) things to feed my family. Our family loves taco night, so making nachos every once in a while can be a fun twist. I also love a good sheet pan dinner so sheet pan nachos it is.
The combination of savory latin flavors mixed with sweet potatoes is perfection. I love the sweet vs savory combo. The best part is that you can customize these to fit your family’s tastebuds. We don’t typically add meat to these but you definitely could. I like to add a variety of beans and corn but truly go with what you enjoy best. Also, you can top these with whatever you’d like! Get creative and let your family take over.
I walk you through this simple dinner idea in the video below. It is a fun video and helpful if you want to see the recipe in action. You can also find written steps below + a few photos. Let me know if you make these or if you already make a similar version! Enjoy!
Sweet Potato Nachos
Ingredients
3-4 Large Sweet Potatoes
3 TBS Olive Oil
1 TBS + 1 TSP Cumin
3/4 TBS Chipotle Powder
1 TSP Ancho Chili Powder
1 TBS + 1 TSP Garlic Powder
1/2 TBS Onion Powder
1/2 TSP Salt + Extra Pinch Of Salt & Pepper
1 Can Black Beans
1 Can Pinto Beans
1 Can Corn
1 Lime
Handful Of Shredded Cheese
Tortilla Chips
For Spiced Sour Cream
2-3 TBS Sour Cream
A few dashes of your fav hot sauce
1/4 TSP Chipotle Powder
Makes About 4-6 Servings
Directions
Step 1: Start by washing and drying your sweet potatoes. Then dice them up so they are all relatively the same size. I like to dice them up into smaller bite sized pieces so they cook a bit faster. Place the diced sweet potatoes onto a baking sheet.
Step 2: Now drizzle about 3 TBS of olive oil all over the sweet potatoes and mix until the sweet potatoes are coated with the oil.
Step 3: Sprinkle the oiled sweet potatoes with your spice mixture; 1 TBS Cumin, 3/4 TBS Chipotle Powder, 1 TSP Ancho Chili Powder, 1 TBS Garlic Powder, 1/2 TBS Onion Powder and 1/2 TSP Salt. Use your hands to massage the spices into the the oiled sweet potatoes. Bake at 375 degrees for about 15-20 or until the sweet potatoes are fork tender.
Step 4: While the seasoned sweet potatoes are baking, prep your beans and corn. Note: You can use whatever you’d like here but my family enjoys black + pinto beans with corn. Open and drain all the cans and give your beans and corn a good rinse. Add them to a bowl and sprinkle in 1 TSP Cumin, 1 TSP Garlic Powder and Salt + Pepper to taste. Give that a stir and set aside.
Step 5: Also while the sweet potatoes bake you can prep your toppings! Ready your cheese, slice avocado, prep any veggies you are adding. You can literally top these with whatever your heart desires. I also like to put together spiced sour cream. For that I whisk together a few tablespoons of sour cream with my favorite hot sauce and a pinch of chipotle powder.
Step 6: Once your sweet potatoes are cooked add your seasoned beans and corn and top those with shredded cheese. Pop it all bake in the oven until the cheese is melty and the beans and corn are warmed.
Step 7: Before serving give the whole thing a good squeeze of lime. Serve with a big side of tortilla chips and have your family top their serving with whatever they want! Enjoy!