Go Back
In recent years, the culinary world has embraced healthy eating without compromising on taste, and Sweet Potato Nacho Boats exemplify this delightful trend. This innovative recipe transforms the traditional nacho experience by using sweet potatoes as a base instead of the usual tortilla chips. Not only do these colorful vessels provide a unique flavor profile, but they also pack a nutritional punch, making them an ideal choice for health-conscious snackers and party hosts alike. Sweet Potato Nacho Boats combine the hearty sweetness of roasted sweet potatoes with a medley of toppings that cater to various dietary preferences, ensuring that everyone can enjoy this delicious dish.

Sweet Potato Nacho Boats

Discover a deliciously healthy twist on traditional nachos with Sweet Potato Nacho Boats! Using sweet potatoes instead of tortilla chips, this innovative recipe combines the sweet and savory flavors of roasted sweet potatoes with a variety of toppings such as black beans, corn, and fresh veggies. Packed with vitamins and fiber, these colorful nacho boats are perfect for game day, casual gatherings, or a nutritious weeknight meal that everyone will love. Customize your toppings to suit your taste and enjoy a satisfying snack that delivers on flavor and nutrition!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese (or a dairy-free alternative)

1 jalapeño, thinly sliced (optional for spice)

1 ripe avocado, diced

½ cup cherry tomatoes, halved

¼ cup red onion, finely chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Prepare Sweet Potatoes:

        Wash the sweet potatoes thoroughly, and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper. Roast the sweet potatoes in the preheated oven for about 45-50 minutes, or until tender when pierced with a fork.

          Prepare the Topping:

            While the sweet potatoes are roasting, heat a skillet over medium heat and add the olive oil. Add the black beans, corn, cumin, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes until heated through.

              Assemble the Nacho Boats:

                Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and gently scoop out a small portion of the flesh, creating a boat shape.

                  Fill the Boats:

                    Spoon the black bean and corn mixture into each sweet potato half. Sprinkle the shredded cheese on top of each filled potato boat.

                      Return to Oven:

                        Place the loaded sweet potato nacho boats back into the oven for an additional 10 minutes or until the cheese is melted and bubbly.

                          Top and Serve:

                            Remove from the oven and let cool slightly. Top with diced avocado, cherry tomatoes, red onion, jalapeño slices (if using), and fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

                              Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4