Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties, fall gatherings, and watching the big game, these nachos pack a ton of great nutrients, flavor, and color, without all that scary stuff. Leave the scaring to the ghouls.
Sweetpotato Nachos
Ingredients:
2 pounds orange- or yellow/white-fleshed California sweetpotatoes (3 to 4 medium)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon coarse salt, or more to taste
1/4 teaspoon pepper
2 cups shredded cheddar and pepper Jack cheese
1 cup black beans
1 cup corn, fresh or frozen (thawed)
Scallions
Cilantro
Guacamole
Pico de gallo
Sour cream
Instructions:
Preheat the oven to 425°F.
Cut each sweetpotato lengthwise into 8 wedges (halve long wedges crosswise).
On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, salt, and pepper. Arrange wedges cut sides down and roast until browned and tender, 15 to 20 minutes. Add more salt to taste.
Top the sweetpotatoes with cheese, beans, and corn. Bake until the cheese is melted.
Top with scallions, cilantro, guacamole, pico de gallo, and sour cream and serve.
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