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When it comes to party snacks or game day treats, nachos have carved out a beloved place in the hearts of many. The allure of crispy tortilla chips piled high with melted cheese, savory toppings, and zesty salsas make them an irresistible choice for gatherings, movie nights, or simply enjoying a cozy evening at home. However, as the food landscape continues to evolve, so do our culinary creations. Enter sweet potato nacho boats—an innovative and healthier take on the traditional nacho dish that combines the comforting flavors we love with the nutritional benefits of wholesome ingredients.

Sweet Potato Nacho Boats

Upgrade your snack game with sweet potato nacho boats—a healthier twist on traditional nachos! Swap out tortilla chips for baked sweet potatoes for a delicious and nutritious base rich in vitamins and fiber. Enjoy customizable toppings like black beans, corn, and cheese to suit any dietary preference. Perfect for parties or cozy nights at home, these vibrant, flavorful nacho boats are a delightful way to indulge while making smarter food choices.
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Ingredients
  

2 large sweet potatoes

1 cup black beans (canned, rinsed, and drained)

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup diced tomatoes (fresh or canned)

1/4 cup sliced jalapeños (pickled or fresh, to taste)

1 avocado, diced

1/4 cup sour cream or Greek yogurt

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Prepare the sweet potatoes: Wash and dry the sweet potatoes. Poke several holes in each sweet potato with a fork, then rub them lightly with olive oil and sprinkle with salt.

      Bake the sweet potatoes: Place the sweet potatoes on a baking sheet and roast in the preheated oven for about 45-60 minutes or until tender when pierced with a fork.

        Cook the filling: While the sweet potatoes are baking, in a medium skillet, combine the black beans, corn, diced tomatoes, cumin, smoked paprika, and a pinch of salt and pepper. Cook over medium heat for about 5-7 minutes until warmed through and fragrant.

          Prepare the nacho boats: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise, being careful not to cut all the way through. Gently scoop out some of the flesh from the center to create a boat for the toppings.

            Fill the boats: Spoon the black bean and corn mixture evenly into each sweet potato half. Top generously with shredded cheese and jalapeños.

              Melt the cheese: Return the filled nacho boats to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.

                Garnish and serve: Remove the nacho boats from the oven, and top with diced avocado, a dollop of sour cream (or Greek yogurt), and freshly chopped cilantro. Serve with lime wedges on the side for a zesty finish.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour 15 mins | 4 servings