Sweet Potato Nacho Skillet

In the realm of comfort food, nachos reign supreme, often celebrated for their gooey cheese, crunchy textures, and endless topping possibilities. However, if you’re looking to elevate this classic dish while keeping it healthy, the Sweet Potato Nacho Skillet is a game changer. This vibrant dish not only satisfies your cravings but also provides a nutritious twist that makes it suitable for a variety of occasions—whether it's a cozy family dinner, a lively game day gathering, or a casual get-together with friends.

Discover a healthier spin on a classic favorite with this Sweet Potato Nacho Skillet! This vibrant dish features roasted sweet potatoes as a nutritious base, complemented by a medley of fresh ingredients like black beans, corn, and gooey cheese. Perfect for family dinners, game day gatherings, or casual get-togethers, it’s a comforting yet wholesome option that satisfies cravings without the guilt. Explore the flavors and textures while enjoying a nutritious meal that everyone will love!

Print Recipe Pin Recipe

Ingredients

2 large sweet potatoes, peeled and diced into small cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 jalapeño, diced (seeds removed for less heat)

1 cup shredded cheddar cheese (or a dairy-free alternative)

1 avocado, diced

Fresh cilantro for garnish

Salsa and sour cream for serving (optional)

Instructions

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

Cook Sweet Potatoes: In a large oven-safe skillet, heat olive oil over medium-high heat. Add the diced sweet potatoes, season with smoked paprika, garlic powder, chili powder, salt, and pepper. Sauté for about 5-7 minutes, or until the sweet potatoes are slightly tender and starting to brown.

Add Black Beans and Corn: Stir in the black beans, corn, and jalapeño. Cook for another 3-4 minutes until heated through.

Assemble the Nachos: Evenly sprinkle the halved cherry tomatoes over the sweet potato mixture. Top with shredded cheddar cheese, ensuring it's well-distributed to melt evenly.

Bake the Skillet: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.

Finish and Serve: Remove from the oven, let it cool for a minute, then top with diced avocado and fresh cilantro. Serve warm with salsa and sour cream on the side, if desired.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings