Sweet Potato Nachos
Crispy roasted sweet potato slices take the place of chips in this better-for-you nacho recipe. Pile on the cheese, beans, avocado, and whatever else you love, it’s a fun, hands-on dinner that doesn’t feel like a compromise.
Sweet Potato Nachos
Servings
4
servings
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Ingredients
2 large sweet potatoes, sliced into 1/4-inch rounds
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese
1/4 cup cooked crumbled bacon
2 tablespoons sliced green onions
Optional: sour cream for serving
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice sweet potatoes into 1/4-inch rounds. No need to peel, skins get crisp in the oven. (If you prefer a softer texture, go ahead and peel them.)
- Toss rounds with olive oil, salt, pepper, and paprika.
- Spread on the prepared baking sheet in a single layer. Bake for 20 to 25 minutes, flipping once, until browned on the edges and fork-tender.
- Layer half the roasted sweet potato rounds in a small baking dish. Sprinkle with half the cheese and bacon.
- Repeat with remaining rounds, cheese, and bacon.
- Return dish to oven and bake for another 5 to 7 minutes, until cheese is melted and bubbly.
- Top with sliced green onions and serve warm, with a fork.
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