Sweet Potato Nachos
Who can resist any dish with the word nacho in it, right? I swapped out the corn tortilla chips for sweet potato wedges and topped the sweet potatoes with avocado, radish, sprouts and black beans to make these nachos a little healthier. I also threw on some some fried eggs, because a perfectly runny egg yolk will convince even the pickiest of eaters that this dish is worth eating. I added a little cheese to keep them similar enough to real nachos, but the real key to this recipe was adding a ton of flavor by drizzling the Bolthouse Cilantro Avocado Yogurt dressing on top. Just because the bottle says salad dressing, doesn’t mean you only have to use it on salad. This cilantro yogurt situation is the perfect creamy addition that creates a super flavorful and much healthier version of nachos that you can feel good about eating.
Sweet Potato Nachos
- 2 lbs. sweet potatoes, cut into wedges
- 2 Tbs. olive oil
- salt and pepper
- 1 cup sharp white cheddar cheese, grated
- 1 cup black beans
- ½ cup cherry tomatoes, cut in half
- 3 radishes, sliced thinly
- 1 avocado, skin and pit removed and sliced thinly
- 3 eggs
- ¾ cup Bolthouse Farms Cilantro Avocado Dressing
- Garnish with jalapenos, sprouts, green onions and lime wedges
Pre-heat oven to 400°F. Line two baking sheets with parchment paper.
In a large bowl toss to combine the sweet potatoes, olive oil and a big pinch of salt and pepper.
Roast sweet potatoes for about 35 to 40 minutes or until fork tender and the edges are golden brown. (The cook time for this will depend on how thick the wedges are.)
Carefully transfer sweet potatoes to a casserole dish and top with cheese and black beans. Bake the sweet potato, cheese and black beans for about 5 to 7 minutes or until the cheese is melted.
Top the sweet potato with the tomatoes, radish and avocado.
In a large non-stick pan, fry the eggs for about 2 to 3 minutes over medium heat until the whites are just cooked through. Carefully transfer the eggs to the top of the sweet potato nachos.
Drizzle nachos with the Bolthouse Farms Cilantro Avocado dressing then garnish with jalapenos, sprouts, green onions and lime wedges. Serve immediately.
Makes 4 to 6 servings.
**This post is in partnership with Bolthouse Farms. All opinions stated are my own and I only promote products I love and use. Thanks so much for supporting the brands that support me!