Description
Enjoy these Chipotle Sweet Potato Nachos, a game-day favorite with a healthier twist. They are packed with flavor and perfect for sharing.
Ingredients
Scale
- 1 large sweet potato, thinly sliced or cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup black beans, rinsed and drained
- 1/2 cup corn (frozen or canned)
- 1/4 cup chopped red onion
- 1/2 cup shredded Monterey Jack cheese (or dairy-free alternative)
- 2 tablespoons chopped fresh cilantro
- Chipotle Crema: 1/4 cup Greek yogurt, 1 teaspoon lime juice, 1/4 teaspoon chipotle powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sweet potato slices or cubes with olive oil, chili powder, cumin, and salt.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet.
- Roast for 15-20 minutes, flipping halfway, until tender and slightly crispy.
- While the potatoes roast, prepare the chipotle crema by mixing the yogurt, lime juice, and chipotle powder in a small bowl.
- Remove the sweet potatoes from the oven. Top them evenly with black beans, corn, and red onion.
- Sprinkle the cheese over the toppings.
- Return the baking sheet to the oven for 3-5 minutes, or until the cheese melts.
- Drizzle with the chipotle crema and garnish with fresh cilantro before serving.
Notes
- For crispier ‘chips,’ slice the sweet potato very thin, almost like chips, and bake until fully crisp.
- Feel free to add other toppings like avocado or salsa.
- Adjust chipotle powder in the crema to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 300
- Sugar: Approx. 7g
- Sodium: Approx. 400mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: To be calculated
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 9g
- Protein: Approx. 15g
- Cholesterol: Approx. 15mg