Sweet Potato Nachos

I’ve been trying to find more ways to get sweet potatoes into our regular rotation of meals – and HELLO HONEY – this is it! The entire family loved them and I’ll be making for many an upcoming “Taco Tuesday.” I do realize it’s not a taco and I also realize it would be good any night of the week, but for the sake of simplicity (aka my simple brain), we’re going with it. Please don’t poo poo this before trying. I promise you, they are good. (And good for you, but you don’t have to tell.) Go. Make. These. And. Goodbye.

Recipe adapted from : https://www.eatingbirdfood.com/sweet-potato-nachos/

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Sweet Potato Nachos

Sweet potato base, topped with your favorite nacho fixings = amazing!

Course Main Course

Cuisine Mediterranean

Keyword beef, sweet potato, sweetpotato

Servings 4

Author Meredith Bernard

Equipment

• 1 Large sheet pan
• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef browned
• 2 medium sweet potatoes uniform size
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp sea salt, more to taste
• ½ tsp pepper, more to taste
• 1/2 cup black beans
• 1/2 cup mexicorn
• 1/2 cup grape/cherry tomatoes, chopped
• 1 cup shredded cheese (cheddar, colby jack, etc.)
• 1 avocado diced
• 1 tbsp jalapenos, to taste (add more or omit)

Instructions

• Preheat oven to 400 degrees
• Slice sweet potatoes into ¼ inch rounds.
• Toss potatoes in oil and seasonings (all except taco seasoning) to coat.
• Place on large baking sheet in single layer. Cook 20 minutes, flipping halfway through.
• While potatoes are cooking, brown ground beef and season with your choice of taco seasoning.
• Once potatoes cooked, pull them into pile, top with ground beef, black beans, corn, cheese and jalapenos if using. Put back in oven for 5 minutes, or until cheese is melted.
• Top with other items and any other toppings of choice like sour cream, salsa, Dorothy Lynch dressing (my favorite). Enjoy!

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