sweet potato nachos.


so, nachos are the jam. obviously. but oh the guilt! last weekend we were all feeling particularly burned out from a sleepless night and i was wanting to make something that would satisfy my family’s collective craving but make me still feel like we were, y’know, getting our veggies or whatever. this dish was real easy to make, super delicious, and enjoyed by all. my husband hearts dairy and i try to avoid it, so i covered half with cheese and left my half without. the cheese will make it all stick together and make it easier for scooping, but it’s just as good without cheese if you use a fork.


  1. 3 sweet potatoes, cut into 1/4 inch rounds
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon sea salt
  4. 1/2 cup grated cheddar cheese (optional)
  5. 1 can of black beans, drained & rinsed
  6. 3 mini sweet peppers, seeded, cored & chopped
  7. 1 cup cherry tomatoes, halved
  8. 1 cup canned or frozen corn
  9. 2-3 green onions, chopped
  10. 1 avocado, chopped
  11. 1 small can sliced black olives
  12. handful of chopped cilantro (for garnish)


  1. pre-heat oven to 415
  2. spray 2 cookie or baking sheets with non-stick oil, then lay the sweet potato rounds in a single layer on the sheets. drizzle with the olive oil & sprinkle with sea salt
  3. bake the sweet potato until just tender (about 12 minutes), stopping half way to flip pieces over
  4. when potatoes are done remove from baking sheets and transfer to a cast iron skillet or baking pan, layering them with black beans, green onion, bell pepper, cheese (if using), corn & olives and place skillet in oven
  5. bake until cheese is melted, about 3 minutes
  6. remove skillet and top with cherry tomatoes & sliced avocado & sprinkle of cilantro.


the end.


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