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Sweet Potato Nachos and Guacamole


Sweet Potato Nachos
2 pounds 3 to 4 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon chili powder
Coarse salt and ground pepper
2 cups shredded cheddar and pepper jack cheese
1 cup black beans
2 corn on the cob sliced
1 cup guacamole
pico de gallo
sour cream

4 ripe Hass avocados
1/3 cup finely chopped red onion
3 tablespoons freshly chopped chives
1/2 lemon juiced
1/2 lime juiced
2 teaspoons finely chopped jalapeño
Kosher salt and freshly cracked black pepper to taste


Instructions for Sweet Potato Nachos
Preheat the oven to 425 degrees.

Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.

On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.

Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.

Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.

Instructions for Guacamole
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.

Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy.

Taste and add more salt and pepper if desired.