Best Baked Nachos With Roasted Sweet Potatoes Recipes

Loaded Sweet Potato Nachos Recipe by Tasty image

Provided by Crystal Hatch

Yield 2 servings

Number Of Ingredients 13

Steps:

Preheat oven to 400˚F (200˚C).
Evenly slice sweet potatoes into rounds.
In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
Lay rounds flat on a parchment-lined baking sheet and set aside.
On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
Allow both to cool. Then, shred the chicken using two forks.
Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
Enjoy!

Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams

Sweet Potato Nachos image

Provided by Food Network Kitchen

Categories appetizer

Time 1h

Number Of Ingredients 10

2 sweet potatoes, scrubbed clean and sliced 1/4-inch thick
4 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1/2 pound Spanish chorizo sausage, diced
1 ripe avocado, halved, pitted, and peeled
1 small onion, quartered
Juice of 2 limes (about 1/3 cup)
2 serrano chiles, ribs and seeds removed
1 cup fresh cilantro leaves, plus more for garnish
2 cups shredded Monterey Jack cheese

Steps:

1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.