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In today's health-conscious world, many are seeking alternatives to traditional snacks that are not only tasty but also nutritious. The rise of healthier snack options reflects a growing awareness of the impact of food choices on overall well-being. Among these delicious alternatives, Sweet Potato Nacho Boats stand out as a delightful twist on the classic nacho dish. These vibrant boats offer a satisfying crunch and a burst of flavor, all while packing a nutritional punch that makes them suitable for a variety of dietary preferences.

Sweet Potato Nacho Boats

Discover a healthier twist on your favorite snack with Sweet Potato Nacho Boats. These vibrant and nutritious treats are not only delicious but also cater to various dietary preferences, making them perfect for parties or cozy nights in. Loaded with protein-rich black beans, corn, and fresh toppings like avocado and tomatoes, they're packed with flavor and color. Easy to customize, these nacho boats are a fun and guilt-free option for your next gathering or movie night!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup shredded cheddar cheese (or dairy-free cheese)

¼ cup sliced jalapeños (optional)

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Lime wedges, for serving

Instructions
 

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

    Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pat them dry. Carefully pierce each potato several times with a fork to allow steam to escape during baking.

      Season the Potatoes: Rub the sweet potatoes with olive oil, and sprinkle with smoked paprika, chili powder, garlic powder, salt, and pepper.

        Bake the Sweet Potatoes: Place the seasoned sweet potatoes on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Cooking time may vary based on the size of the sweet potatoes.

          Prepare the Filling: While the sweet potatoes are baking, prepare the filling. In a mixing bowl, combine black beans, corn, cherry tomatoes, and half of the avocado. Season with salt and pepper to taste.

            Scoop and Fill: Once the sweet potatoes are cooked and slightly cool to the touch, carefully slice each potato in half lengthwise. Gently scoop out some of the flesh to create a boat shape, leaving enough flesh for texture and flavor.

              Assemble the Nacho Boats: Fill each sweet potato half with the black bean and corn mixture. Top with shredded cheese and sliced jalapeños if desired.

                Melt the Cheese: Return the filled sweet potato boats to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Remove the nacho boats from the oven and let them cool for a couple of minutes. Top with diced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side for an extra zesty kick.

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