“Wow, these are better than I thought they’d be,” Sean said after grabbing his 5th or 6th bite. It was my first time making sweet potato nachos, but I was confident they’d be delicious, because the ingredients were fresh, and the end result, colorful and pretty. Beautiful food always takes it up a notch or two for me.
This easy recipe is more assembly than cooking, and like many of my dishes, you can quickly make it you own by using whatever toppings you prefer or have on hand. The only musts are the sweet potato rounds and the beans, which help keep the other toppings in place. I also wouldn’t omit the avocado crema, because it’s that delicious. Oh, and the cabbage adds that perfect crunch. In any case, regardless of what you decide to throw on these babies, you do want to prep and chop the ingredients beforehand, because the sweet potato rounds are ready to go in less than 10 minutes. The only thing that’s faster is the cleanup since you serve these directly from the parchment-lined sheet pan – another huge bonus in my book.
Try them for game day or your next family get-together or indoor movie night. You might also add a fried egg or two and serve the nachos for brunch.
For the nachos:
2 sweet potatoes, sliced 1/4” thick
1 Tbsp avocado oil
Salt, cumin and chile powder
1 can (or fresh) refried black or pinto beans, warmed
1/2 cup to 3/4 cup shredded cheese (optional)
1 large tomato – seeded, cored and diced
1/2 cup red cabbage, thinly shredded
1 jalapeño, thinly sliced
1 small bunch of cilantro, chopped
For the avocado crema:
1 jalapeno, stem and seeds removed
juice of one lime
1 garlic clove
⅓-1/2 cup water
1 tbsp olive oil
¼ tsp salt