Sundays are one of my favorite days of the week - we typically go out for and early breakfast and then lounge around all day watching the football games. It always feels like it is the one day of rest we have all week. I also love making a few things to eat while the games are on - usually my turkey pumpkin chili, nachos, or a some kind of baked dessert.
Last weekend I decided to make nachos again, but using sweet potatoes as the base! I have to say that I think I prefer these over the ones I typically make with chips! They were just as easy to make and so good.
Once I roasted the sweet potato rounds in the oven, I topped them with black beans, jalapeños, cashew cheese, cilantro, avocado and spices. They were still just as crispy but had tons more flavor than using tortilla chips and I think they make the perfect healthy appetizer or snack during the game!
Here is what I did:
Prep time: 15 minutes
Cook Time: 45 minutes
3 sweet potatoes, thinly cut into even coins
1 (150z) canned black beans, rinsed/drained
3 jalapeños, sliced
1/2 cup (or more) non dairy shredded cheese
Handful of chopped cilantro
1 avocado, mashed
spices to your preference: sea salt, paprika, chill powder, pepper
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
Thinly and as evenly as you can slice your sweet potatoes into rounds
Add to a large bowl and toss with about 2 tbsp. olive oil, sea salt, pepper, paprika, chili powder.
Spread evenly on the baking sheet and bake for 30-40 minutes - flipping halfway.
While the sweet potatoes are roasting in the oven, prepare the remaining.
When the sweet potatoes are done, top with black beans and the shredded cheese.
Place back in the oven for about 10 minutes or until the cheese is melted.
Once done, top with the avocado, cilantro, jalapeños and anything else you are using!
Serve immediately. If you have leftovers all to cool and store in the fridge for up to 3 days!