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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.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner
Cuisine:
Mexican
Servings:
4
-6 servings
Author:
Stephanie
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.