Sweet Potato Nachos Recipes

SWEET POTATO NACHOS

Steps:

• 1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
• 2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
• 3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
• 4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

BAKED NACHOS WITH ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes in a medium bowl with 1 tablespoon oil, cumin and 1/4 teaspoon salt. Spread on a baking sheet and roast until soft and partially browned, 25 to 30 minutes.
• Spray both sides of the tortillas with cooking spray, then stack them up and cut the stack into 8 triangular pieces. Separate the tortilla pieces and lay them out onto a baking sheet. Sprinkle with the chili powder and 1/4 teaspoon salt and toss. Bake the chips until crisp, about 15 minutes, tossing the chips halfway through the baking time. Remove the chips from the oven and toss them with the lime zest.
• Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add half of the onions and cook, stirring, until soft, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup of water and simmer the sauce until it thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble the nachos.
• Combine the tomatoes, remaining onions, serrano chile, lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in a food processor. Pulse until the mixture becomes a chunky salsa.
• To assemble the nachos, mound half of the tortilla chips in a 9-by-13-inch baking dish. Scatter most of the beans and the sweet potatoes over the chips. Sprinkle with half of the cheese. Mound the rest of the chips over the cheese and finish with the remaining beans, sweet potatoes and cheese. Place in the oven until the cheese melts, 5 to 7 minutes. Top with the avocado, salsa and cilantro.

SWEET POTATO NACHOS

Steps:

• Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
• Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
• Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.