Sweet potato nachos are what happen when you want something that feels a little virtuous and a little indulgent at the same time. Crispy roasted sweet potatoes piled high with all the usual nacho suspects, they strike that rare balance between comfort food and weeknight practicality. No one is claiming they’re health food, but they’re certainly easier to justify.
- 2 pounds sweet potatoes, cut lengthwise into wedges
- 2 tablespoons avocado oil
- Salt
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 15-ounce can black beans, drained and rinsed
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper Jack cheese
- 1 avocado
- Juice of 1 lime
- 2 tablespoons chopped cilantro, plus more for serving
- Greek yogurt, for garnish
- Sliced green onions, for garnish
- Preheat the oven to 425F degrees.
- In a baking sheet or cast iron skillet, toss together the sweet potatoes and 1 tablespoon of the avocado oil and season with salt. Arrange the sweet potatoes in a single layer, being sure not to crowd the baking sheet. Bake until the potatoes are slightly softened, 15 to 20 minutes.
- Meanwhile, in a small bowl, stir together the remaining 1 tablespoon of oil with the onion powder, paprika, chili powder, cumin, garlic powder, oregano, and red pepper. Drizzle the spice mix over the potatoes and toss to coat. Continue baking until the sweet potatoes are crisp on the outside and tender, about 20 minutes. Remove the baking sheet from the oven, leaving the oven on.
- Transfer the sweet potatoes to a cast iron skillet if you haven’t already. Scatter the black beans over the sweet potatoes, then cover with the shredded cheeses. Return the skillet to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
- In a small bowl, combine the avocado, lime juice, and cilantro. Mash the avocado and add salt as desired. Remove the sweet potato nachoes from the oven and top with the avocado mixture. Top with dollops of Greek yogurt, green onion, and cilantro before serving.