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For those seeking a nutritious yet indulgent snack or appetizer, sweet potato nacho boats are a game-changer. This innovative recipe transforms the beloved nacho experience by replacing traditional tortilla chips with wholesome, baked sweet potatoes. Not only does this substitution add a unique flavor profile, but it also elevates the dish's nutritional value, making it an ideal option for health-conscious eaters and food enthusiasts alike.

Sweet Potato Nacho Boats

Discover the delicious and nutritious world of sweet potato nacho boats, a healthier twist on a classic favorite! These vibrant boats replace traditional tortilla chips with baked sweet potatoes, adding unique flavors and impressive nutritional benefits. Packed with vitamins, fiber, and customizable toppings like beans, cheese, and fresh veggies, they’re perfect for any occasion. Whether it's game day or a cozy family dinner, enjoy this guilt-free snack that delights both the palate and the body!
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Ingredients
  

2 large sweet potatoes

1 cup black beans, rinsed and drained

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

1 cup cherry tomatoes, halved

1 jalapeño, sliced (optional, for heat)

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

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sour cream or Greek yogurt (for topping, optional)

Instructions
 

Preheat the oven to 400°F (200°C). While the oven is heating, wash the sweet potatoes thoroughly and prick them a few times with a fork.

    Bake the Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45–60 minutes, or until tender when pierced with a fork.

      Prepare the Filling: In a medium bowl, combine the black beans, corn, cherry tomatoes, jalapeño (if using), cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.

        Cut the Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Once manageable, cut each potato in half lengthwise and carefully scoop out a bit of the flesh, creating a boat-like shape. Reserve the scooped-out flesh for another use, such as a puree or smoothie.

          Assemble the Nacho Boats: Place the sweet potato halves on a baking sheet. Fill each half generously with the bean and corn mixture. Top with shredded cheese.

            Second Bake: Return the assembled nacho boats 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 top each boat with diced avocado and chopped cilantro. Serve warm with lime wedges and a dollop of sour cream or Greek yogurt on top, if desired.

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