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Nachos have long been a beloved snack and party food, cherished for their savory flavors and satisfying crunch. Traditional nachos, often laden with cheese and heavy toppings, can sometimes leave you feeling weighed down. However, a rising trend in the culinary world is transforming these classic favorites into healthier alternatives that don’t skimp on flavor. One such innovation is the Sweet & Crunchy Baked Sweet Potato Nacho Skins. This recipe not only offers a delightful twist on the traditional nacho but also brings a host of nutritional benefits, making it a perfect choice for health-conscious snackers.

Baked Sweet Potato Nacho Skins

Discover a healthier twist on a classic favorite with Sweet & Crunchy Baked Sweet Potato Nacho Skins. This delicious recipe replaces traditional tortilla chips with nutrient-packed sweet potatoes, offering a perfect balance of savory and sweet flavors. Loaded with toppings like black beans, cheese, and fresh avocado, these nacho skins are not only satisfying but also loaded with vitamins and fiber. Ideal for snacks, family movie nights, or gatherings, they are customizable to suit various tastes. Enjoy a delightful and nutritious snack that everyone will love!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon cumin

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn, cooked (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

1 avocado, diced

¼ cup fresh cilantro, chopped

½ cup salsa or pico de gallo

Sour cream or Greek yogurt (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

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

    Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. Prick them several times with a fork. Place them on a baking sheet lined with parchment paper.

      Bake the Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 45-60 minutes or until softened. Remove from the oven and let them cool slightly.

        Make the Sweet Potato Skins: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Scoop out some of the flesh, leaving about ¼ inch of sweet potato attached to the skin for sturdiness.

          Season the Skins: In a bowl, mix the scooped-out sweet potato flesh with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until combined. Brush the insides of the sweet potato skins with a little more olive oil and season them with salt and pepper.

            Fill the Skins: Preheat the oven to 375°F (190°C). In the hollowed-out sweet potato skins, layer the black beans, corn, and then sprinkle the shredded cheese generously on top.

              Bake Again: Place the filled sweet potato skins back on the baking sheet and bake in the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool slightly. Top with diced avocado, fresh cilantro, and a dollop of salsa or pico de gallo. Serve with sour cream or Greek yogurt and lime wedges on the side.

                  Enjoy your flavorful Sweet & Crunchy Baked Sweet Potato Nacho Skins as a delightful appetizer or a fun, healthy snack!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings