Sweetpotato Nachos

This recipe comes from our longtime friends Hannah and Carl. They developed this recipe when Carl was a vegetarian and it became a staple in their household. Thanks for sharing Hannah and Carl!

Ingredients:

• 3 medium Farm Pak sweetpotatoes

• 1/2 yellow onion

• 1/2 tomato

• 1/2 avocado

• 1-3 jalapenos, optional (remove seeds to make it less spicy)

• 1 can black beans, drained

• 1/2 cup shredded Mexican cheese blend

• 1/4 cup fresh cilantro, stems removed

• Optional sauce:

  • 1 can (7 oz) chipotle peppers in adobo sauce

  • Sour cream or Greek yogurt, to taste

Instructions:

1. Preheat oven to 385

2. Wash and dry sweetpotatoes, slice thinly into rounds. Use a mandolin if you have one.

3. Toss the sweetpotato slices with vegetable oil and place in a single layer on two large baking sheets. Sprinkle with salt and pepper and bake in middle rack for 20-25 minutes, flip, and cook for an additional 5-10 minutes. The edges should have some color but the middle is still soft.

4. While the chips are in the oven, dice the onion, tomato, jalapenos, and avocado.

5. Once the chips are done, store on a cooling rack for 3-5 minutes to let them crisp up more before placing back on the baking sheet (some overlap is ok now) and top with diced veggies. Bake for 5 minutes.

6. Remove from oven and top the nachos with black beans and Mexican cheese blend and bake for another 5 minutes, or until the cheese is melted.

7. Make the sauce: combine one can of adobo peppers and sour cream to taste. Ratio and use of just the sauce of the peppers versus the peppers and their seeds will increase or decrease the spiciness.

8. Remove from oven and sprinkle cilantro over top. Serve with adobo sauce or enjoy as is!

*Scroll to the bottom to see additional notes on baking in an air fryer.

Do you have a go-to sweetpotato recipe? Let us know in the comments! We’d love to share it.

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Notes:

I made this recipe for lunch in both the air fryer and oven to see which I liked better before posting. Here are my tips and notes!

• I forgot to let the slices cool before adding the toppings - don’t skip this step if you want crispy slices because mine were soft, although still very yummy.

• I baked every step at 400 because my oven only sets in increments on 25 degrees.

• For the adobo sauce, I used about 1/2 cup of greek yogurt to about 3 tablespoons of adobo sauce which was perfect for me as I don’t like things very spicy.

• My notes on making this in the air fryer:

  • I used one small sweet potato in the air fryer and baked the slices on 370 for 5 minutes.

  • I added the toppings and baked for another 5 minutes, although this could have been done for about 2 minutes.

  • After adding the beans and cheese, I baked for another 5 minutes which was too long at 370. I recommend baking at 330 for 3-4 minutes.