Sweet Potato Nachos

Layer upon layer of fiesta flavor!

If you’re in the mood for conveniently bite-sized scoops with a delicious savory-sweet flavor, loaded down with flavorful toppings, then you’re in luck. The heavenly nature of crispy baked sweet potato rounds piled high with crunchy red bell pepper, fresh cilantro, black beans, sweet corn, sweet mango, chunks of creamy avocado & goat feta, is almost too much to bear. It is one absurdly delicious meal, and my family’s reaction pretty much sums things up for me.

A major crowd pleaser.

What I love most about this nutrition-packed vegetarian game-day snack or meal is that it’s not only incredibly hearty and satisfying, they’re totally customizable to what you like. You can use any kind of your favorite salsa for this. Go fruity with a pineapple salsa if you like it sweet, or stick with a more classic tomato-based version and feel free to drizzle hot sauce on top for an extra kick. This quick 30-minute meal is perfect for cooking for your friends on the weekend, or just enjoying after a busy day.

You deserve to experience these.

Sweet Potato Nachos
2 medium sweet potatoes, sliced into ¼-inch rounds
1 tbsp. olive oil
Pinch of sea salt
1 cup black beans, drained and rinsed
¼ cup corn kernels
¼ cup red bell pepper, chopped
¼ cup fresh mango chunks
¼ cup salsa
¼ cup fresh cilantro
¼ cup goat feta, crumbled (optional)
1 avocado, chopped
1 jalapeno, sliced (optional)
Fresh lime, sliced

Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange the sweet potato rounds in a single layer on the baking sheet and drizzle with olive oil and salt. Bake for 20-25 minutes, until slightly browned and crispy. While the sweet potatoes are cooking, prepare your toppings. Arrange the sweet potatoes on a plate and top with black beans, corn, red bell pepper, mango, salsa, cilantro, avocado, goat feta, jalapeno, cilantro, and a squeeze of fresh lime juice.