Loaded Sheet Pan Sweet Potato Nachos
Loaded Sheet Pan Sweet Potato Nachos are made with a base of sweet potato nachos and then topped with a creamy sauce, black beans, and all your favorite nacho toppings.
Servings: 4 -6 servings
Ingredients
- 3 medium sweet potatoes
- 1 tbsp. chili powder
- 1 tsp. cumin
- kosher salt
- 1 tbsp. coconut oil
- 2 ounces cream cheese
- ½ cup plain greek yogurt
- 8 ounces shredded Monterey Jack cheese divided
- ½ tsp. garlic powder
- couple dashes hot sauce
- optional toppings:
- black beans 15 ounce can
- medium tomato
- ¼ red onion chopped
- jalapeno seeded and chopped
- cilantro
Instructions
- Preheat oven 375 degrees and line large sheet pan with parchment paper.
- Peel sweet potatoes and slice with mandolin slicer( I used ⅛ thickness setting).
- Place sweet potatoes in large mixing bowl.
- Add coconut oil, chili powder, and cumin. Combine well using your hands to gently coat all the potatoes.
- Place on sheet pan and sprinkle with kosher salt.
- Bake 15 -20 minutes turning once during process.
- Remove from oven and reduce heat to 300 degrees.
- Meanwhile in medium sauce pan place cream cheese on low heat.
- As cream cheese starts to soften about 1 minute add greek yogurt.
- Continue to stir and till creamy and melted.
- Add Monterey jack cheese reserving about ¼ cup for additional topping.
- Continue to stir a couple more minutes till cheese is completely melted.
- Add garlic powder and hot sauce, stir and set sauce aside.
- Nacho assembly:
- Top with rinsed black beans, creamy cheese sauce, tomatoes, red onion, jalapeno and place back in the oven additional 10 minutes.
- Remove from oven add cilantro and any additional cheese or toppings.
Notes
recipe can easily be adapted to Vegan by subbing cheese sauce and toppings.