Plant Based Sweet Potato “Nachos”
If you’re on the hunt for a show-stopping, mouth-watering appetizer that will have your friends and family raving, look no further than Plant-Based Sweet Potato Nachos. This delightful dish combines the natural sweetness of sweet potatoes with the rich, creamy goodness of House Party Cheesy Dip. Perfect for gatherings, movie nights, or any occasion that calls for a little indulgence, these nachos are a surefire hit.
Imagine this: golden, crispy sweet potato slices as the base, offering a healthy twist on traditional nachos. These aren’t your average chips; they bring a delightful crunch and a subtle sweetness that pairs perfectly with savory toppings. Not only do they taste amazing, but sweet potatoes are also a nutritious swap for tortilla chips, packed with vitamins, fiber, and antioxidants. A drizzle of olive oil and a sprinkle of kosher salt and freshly ground black pepper bring out the natural flavors, making every bite a flavorful experience.
Once your sweet potatoes are roasted to perfection, the fun really begins. We’re talking about layering these beauties with black beans, adding a hearty, protein-packed element to your dish. And let’s not forget the star of the show: House Party Cheesy Dip. Whether you go for hot or mild, this dip brings a velvety, cheesy richness that ties the whole dish together. Pop it back in the oven just long enough to get everything warm and melty, and you’ve got yourself a plate of nachos that’s hard to resist.
But wait, there’s more! Fresh jalapeño slices add a kick of heat, while a sprinkling of chopped cilantro brings a fresh, herbaceous note. Finally, a spoonful of vibrant pico de gallo adds the perfect touch of acidity and brightness, making each bite an explosion of flavor.
These Plant-Based Sweet Potato Nachos are not just a treat for your taste buds; they’re also a feast for the eyes. The colors alone are enough to make you drool: vibrant orange sweet potatoes, black beans, green jalapeños, and the creamy yellow of the cheesy dip, all topped off with the reds and greens of pico de gallo and cilantro. It’s a rainbow of deliciousness that’s sure to impress.
So next time you’re planning a house party, consider whipping up a batch of these nachos. They’re easy to make, incredibly tasty, and guaranteed to make your gathering a hit. Serve them hot, dig in, and watch as they disappear in no time. Enjoy the accolades from your guests, and maybe keep the secret ingredient (House Party Cheesy Dip) to yourself – or share it and spread the love!
Plant Based Sweet Potato “Nachos”
Ingredients
- 4 medium sweet potatoes , peeled and cut into ¼ inch slices
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- ½ (16 ounce) jar House Party Cheesy Dip, hot or mild
- 2 jalapeno peppers , sliced
- ¼ cup fresh cilantro , roughly chopped
- ¼ cup Pico de Gallo
Instructions
- Preheat oven to 375°F convection or 400°F regular. Line two baking sheets with parchment paper.
- Place the sweet potato slices on the sheet pans, drizzle with olive, add salt and pepper, and toss to coat. Lay flat in the pans.
- Cook for 20 minutes, flip the sweet potatoes, then cook for another 20 minutes or until crispy. Transfer to an oven-proof serving platter. Leave oven on.
- Scatter the black beans evenly over the sweet potatoes then top with the House Party Cheesy Dip. Put back in the oven for 4-5 minutes or until the cheesy dip is hot.
- Top with jalapenos, cilantro, and Pico de Gallo and serve.
Nutrition
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