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In recent years, there has been a significant shift towards healthier eating habits, with many people seeking out alternatives that are not only nutritious but also bursting with flavor. This has led to the rise of creative snack options that satisfy cravings without compromising on health. One such innovative recipe is Sweet Potato Nacho Boats. This dish offers a delightful twist on traditional nachos, transforming the classic snack into a wholesome meal that is perfect for any occasion, whether it's game day, a family gathering, or simply a cozy night in.

Sweet Potato Nacho Boats

Discover a healthy twist on nachos with Sweet Potato Nacho Boats! This creative recipe transforms traditional nachos into a nutritious delight perfect for any occasion, from game day to cozy nights in. Using sweet potatoes as a base, these boats are filled with protein-rich black beans, crunchy corn, fresh tomatoes, creamy avocado, and gooey cheese. Packed with vitamins and antioxidants, they offer a flavorful snack without the guilt. Enjoy this vibrant dish that caters to various dietary preferences.

Ingredients
  

2 medium sweet potatoes

1 cup black beans, drained and rinsed

1 cup corn, canned or frozen

1 cup cherry tomatoes, halved

1 jalapeño, diced (seeds removed for less heat)

1 avocado, diced

1 cup shredded cheese (cheddar or Mexican blend)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

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

    Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and poke a few holes in them with a fork. This will allow steam to escape during cooking.

      Bake Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until they are tender when pierced with a fork. Remove them from the oven and let them cool slightly.

        Prepare Filling: In a mixing bowl, combine the black beans, corn, cherry tomatoes, diced jalapeño, salt, pepper, chili powder, and cumin. Stir until well mixed.

          Cut Sweet Potatoes: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out a bit of the flesh, leaving a border around the edges to create a boat shape.

            Assemble Nacho Boats: Brush the insides of the sweet potato halves with olive oil. Fill each half with the bean and corn mixture. Top generously with shredded cheese.

              Bake Again: Return the stuffed sweet potato halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool slightly. Top with diced avocado and fresh cilantro. Serve with sour cream or Greek yogurt on the side if desired.

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