Looking for a fresh twist on nachos? These Spicy Sweet Potato Nachos blend the natural sweetness of sweet potatoes with a spicy kick, making them perfect for any gathering or a cozy night in. They're colorful, flavorful, and a delightful change from the usual fare.
Sweet potatoes serve as a hearty base, offering a slightly sweet flavor that pairs wonderfully with spices. The drizzle of olive oil helps them crisp up while baking. Smoked paprika and salt add a warm, smoky layer to the sweet potatoes.
Black beans introduce protein and a creamy texture, enhanced by a touch of cayenne pepper and cumin for heat and earthiness. Cheddar cheese adds an indulgent gooeyness that ties all the flavors together.
Avocado provides a cooling contrast with its creamy texture, while sour cream and fresh cilantro add freshness and tang. Lime wedges are the finishing touch, offering a zesty burst to brighten up each bite.
These nachos are great on their own, but if you're serving a crowd, consider pairing them with a refreshing cucumber and tomato salad. A cold beer or a tangy margarita will complement the flavors beautifully. They also make a fantastic side dish for grilled chicken or beef tacos.
Start by preheating your oven to 400°F. While that's heating up, line a baking sheet with parchment paper to prevent sticking. Slice your sweet potatoes into 1/4-inch rounds—this thickness is key to getting a nice balance of crispy and tender. Toss them in a bowl with olive oil, smoked paprika, and salt until well coated.
Lay the sweet potato slices in a single layer on your prepared baking sheet. Slide them into the oven and set a timer for 25 minutes. Flip them halfway through to ensure even cooking. You want them crispy around the edges but still soft in the center.
While the sweet potatoes are baking, grab a small saucepan and combine the black beans with cayenne pepper and cumin over medium heat. Warm them through, stirring occasionally to make sure the spices are evenly distributed.
Once the sweet potatoes are done, pull them out of the oven. Top each slice with a spoonful of the spiced black beans and a sprinkling of shredded cheddar cheese. Pop the tray back in the oven for about 5 minutes, just long enough for the cheese to melt into gooey perfection.
Now for the fun part: toppings! Dice up your avocado and scatter it over the nachos, followed by dollops of sour cream and a generous sprinkle of chopped cilantro. Serve with lime wedges on the side for squeezing over the top just before you dig in.
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