Sweet Potato Nachos with Avocado Crema is a snack that’s more like a light meal. Sweet potatoes are so hearty (and healthy) and they’re a delightful sub for standard chips. These nachos are perfect when you’re watching the game or just looking for lunch!
I’m a sweet potato fan! Goooo, sweet potatoes! The funny thing is that I never used to like them. Maybe because way back when, I only saw them once a year, served up in a sweet casserole topped with marshmallow. Never was my favorite way to eat them.
Today I’m happy to bring them around often, and I love them as subs for other ingredients, like in my Sweet Potato “Fried Rice.” I also like them as fries or just cubed and baked in the oven so they get all golden and tasty.
These Sweet Potato Nachos with Avocado Crema are perfect as a light meal. Grab a fork (they’re not quite as crispy as a standard chip), and drizzle the avocado crema liberally! They’re a little on the non-traditional side of things when it comes to nachos, but oh, so good!
Like I said, they’re perfect when you’re snacking, or when you need a lighter meal. Very versatile, including the toppings you add to your nachos. Try olives or corn, or bits of bell pepper.
But whatever you do, don’t forget the avocado crema! Use a little or a lot (like me), but definitely include it in your toppings.
If you love avocado crema, give my Pork al Pastor Bowls a try. You’ll find it on top of all the goodies going on in those bowls.
These Sweet Potato Nachos are filling, and perfect when friends are over watching the game or binge watching shows. Who doesn’t love nachos?
For another non-traditional nachos dish check out my Greek Nachos with Tzatziki Sauce. Mmm! Totally fun and snackable!
The next time you’re looking for a fun dish to make with sweet potatoes, or when you have friends dropping by, make a batch of Sweet Potato Nachos with Avocado Crema. Pass around the forks and dig in!
Patricia Conte/Grab a Plate
Serves Serves 4
5 based on 3 review(s)
- 2 large sweet potatoes, peeled and sliced into thin rounds
- 1-1/2 tablespoons olive oil
- Salt and black pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup diced red onion
- 1 (10-ounce) can diced tomatoes with jalapenos, drained
- 1/3 cup shredded Monterey Jack cheese
- Parsley as garnish
- 1 large avocado, peeled and pit removed
- 1/3 cup sour cream or plain Greek yogurt
- Juice from 1/2 lime
- 1/8 teaspoon salt
- Preheat the oven to 425 degrees F.
- Line two baking pans with parchment paper and set aside.
- Toss the sweet potatoes in the olive oil and season with the salt and pepper. Arrange them on the baking pans in a single layer. Cook for about 10-15 minutes until soft. Keep an eye on the sweet potatoes as they cook. You don’t want them to get too browned around the edges.
- Remove the sweet potatoes from the oven. Since you don’t flip them the first time they’re in the oven, be sure flip the rounds and place them face down on a foil-lined baking pan. You can overlap the rounds to fit.
- Layer some of the cheese over the sweet potato rounds (reserve a few pinches), followed by the black beans, diced tomatoes, and red onion.
- Place under the broiler for a few minutes until the cheese melts and the sweet potato rounds begin to brown around the edges.
- Remove from the oven and sprinkle the remaining cheese over the top.
- Drizzle with the avocado crema over the top, and garnish with parsley.
- Serve immediately.
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