Special thank you to Mezzetta for sponsoring this post
Football party time means NACHO time, and nachos are definitely a non-negotiable for any football party I throw! Sweet Potato Nachos with Jalapeño Slices for a delicious, lighter take on my favorite football game treat! Who cannot love these nachos? They are easy to make and so tasty!
I have a thing for nachos!
One of my favorite easy snacks or dinners to make as a kid were nachos. Now, my dad used to make them as a quick lunch or dinner on Sundays throughout the fall and winter months. He would pile the chips high with cheese and peppers and throw them in the oven. By the time we came inside, the nachos were ready for eating and enjoying the football game!
It sounds like a movie. I cannot believe it either.
Now that the final game of the football season is coming up (I hear it is going to be a doozy!) you might be starting to think of all of the dishes you are going to make. Because let’s be real. Football is all about the FOOD you eat while watching it. You might also be trying to balance your resolutions to eat more vegetables and less processed foods. However, that does not mean we cannot find a way to eat our favorite football foods! In this recipe, I replace the tortilla chips with thinly sliced sweet potatoes. Not only is it a little bit lighter, but I think it tastes better. Because we know I love a good sweet potato situation. WIN WIN!
I am also a fan of heat so I love topping my nachos with Mezzetta Tamed Jalapeño Slices. I always like to keep a jar on hand for “this dish needs a little extra something” emergencies. They make the perfect topping for the Sweet Potato Nachos, y’all!
So let’s get started, shall we?
First, we start with thinly sliced sweet potatoes that we bake in the oven until crispy. I love using white Japanese sweet potatoes for this, but any kind will do! You can use a knife to cut the sweet potatoes thinly or you can also use a mandoline!
After baking the sweet potatoes, it is time for my favorite step. You guessed it! I love adding all the toppings. First, we start with refried beans and cheese. Therefore, we can stick the sheet tray back in the oven and get them all warm. Once they come out of the oven, I then add all the extra fixings. Personally, I use avocado, tomatoes, hot sauce, and chopped cilantro. No one wants soggy nachos so do not add anything too wet! However, definitely do not forget the Mezzetta Tamed Jalapeño Slices. They completely change the flavor game!
Make sure you pin this recipe or save it so you will not forget it! If you end up making it, please tag @thecuttingveg on IG with your recreations. I love seeing them!
Yields 4 servings
15 minPrep Time
35 minCook Time
50 minTotal Time
- 3 sweet potatoes, cut into thin disks.
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt + pepper
- 1 cup refried black beans
- ½ cup shredded cheddar cheese (or nondairy cheese of choice)
- 1 avocado, pitted and sliced
- 10-15 cherry tomatoes, halved
- ¼ cup Mezzetta Tamed Jalapeño Slices, drained
- ¼ cup chopped cilantro
- Thinly sliced red onion
- Hot sauce (optional)
Preheat oven to 425 degrees F. Place the sweet potato rounds on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes. Toss the sweet potatoes in olive oil and season with cumin, salt, and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.
Remove pan from oven and scatter refried beans and shredded cheese. Place in hot oven for an additional 5 minutes until the cheese is melted Remove pan from oven and top with avocado, cherry tomatoes, Mezzetta Tamed Jalapeño Slices, chopped cilantro, thinly sliced red onions and hot sauce, if desired. EAT.