Sweet Potato Nachos

These “nachos” are so satisfying. They hit most of the flavors I love in real nachos, but with the added nutrition and satiating fiber of sweet potatoes. I mentioned in my Lasagna Spaghetti Squash post how I’m happy to incorporate extra vegetables into my meals when I can. While I’ll never turn down a good platter of traditional nachos: baked, covered in real cheese, with the salty crunch of tortilla chips, and loaded with toppings, this sweet potato spin is great.

These are delicious with or without cheese. The toppings are easily customizable to your liking. This recipe is vegetarian, but you could certainly add any cooked meat or maybe rotisserie chicken for an easy meal.

The sweet potatoes benefit from having lots of room and being spread out as much as possible in the skillet. Even one sweet potato is a little crowded. Some of the pieces will be more crispy, and some will be softer, but I enjoy that. Overcrowding while roasting makes vegetables steam more than brown. Therefore, if you’d like to double to this recipe I would suggest using a rimmed sheet pan. If you’re doing three or more potatoes, spread them out amongst two sheet pans. Do not preheat the sheet pans like the skillet.

Sweet Potato Nachos

• 1 sweet potato, about 12oz, scrubbed
• 1.5 T olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• Kosher salt
• Black pepper
• 3/4 cup cooked beans
• 1 jalapeño, thinly sliced
• 2 green onions, thinly sliced
• 2 oz queso fresco or cotija
• 1 small avocado, diced
• Cilantro to garnish
• Hot sauce or salsa, if desired

1. Leaving the peel on, thinly slice the sweet potato about 1/8 in thick. If some pieces are a little thicker or thinner that’s okay. It adds to the texture.
2. Cover sweet potato slices with cold water. Put a large cast iron skillet in the oven and preheat the oven to 450F. I find the preheating time perfect for soaking the potatoes.
3. When oven is preheated, drain and pat dry the sweet potatoes. Toss them in olive oil with garlic powder, cumin, salt and pepper.
4. Add potatoes to preheated skillet, spreading out as much as possible. Return skillet to the oven. Let cook for 5 minutes.
5. Flip the potatoes over with a spatual, keeping them spread out. Cook for another 10 minutes.
6. Carefully scoop beans over the potatoes. Sprinkle jalapeño and green onions. Add the cheese. Return to oven for 5 minutes. Broil if you would like a little more color.
7. Remove from oven and top with cilantro and avocado.