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Sweet Potato Nacho Boats are an innovative twist on traditional nachos, combining the fulfilling sweetness of baked sweet potatoes with savory toppings that elevate this dish to a new level of deliciousness. Not only do these nacho boats cater to diverse palates, but they also pack a nutritional punch, making them an excellent choice for both gatherings and family meals. Whether you're looking for a hearty appetizer or a main dish that satisfies, Sweet Potato Nacho Boats offer a perfect balance of flavors and textures that will leave everyone wanting more.

Sweet Potato Nacho Boats

Discover a delicious twist on nachos with Sweet Potato Nacho Boats! These guilt-free delights feature baked sweet potatoes as a worry-free alternative to traditional chips, topped with a medley of savory ingredients like black beans, corn, and diced tomatoes. Perfect for parties or family meals, they're not only visually appealing but also packed with nutrients like vitamins A and C. Get ready to impress your guests with this healthy yet tasty dish that everyone will love!
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Ingredients
  

2 medium sweet potatoes

1 cup black beans, rinsed and drained

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

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

1/4 cup chopped fresh cilantro

1 jalapeño, diced (optional, for heat)

Sour cream or Greek yogurt, for serving

Lime wedges, for serving

Olive oil, for drizzling

Salt and pepper to taste

Instructions
 

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

    Prepare the Sweet Potatoes: Wash the sweet potatoes and pierce them several times with a fork. Rub them lightly with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.

      Make the Filling: While the sweet potatoes are baking, prepare the nacho filling. In a medium bowl, combine the black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, garlic powder, onion powder, and jalapeño (if using). Season with salt and pepper to taste and mix well.

        Assemble the Boats: Once the sweet potatoes are cooked and cooled slightly, slice each sweet potato in half lengthwise. Gently scoop out a small portion of the flesh to create space for the filling (you can mix this removed flesh with your filling for added sweetness).

          Stuff the Sweet Potatoes: Spoon the prepared filling into each sweet potato half, distributing it evenly. Top each stuffed sweet potato with shredded cheese.

            Bake Again: Return the stuffed sweet potatoes 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 let cool slightly. Top with diced avocado and chopped cilantro. Serve with a dollop of sour cream or Greek yogurt and lime wedges for squeezing on top.

                Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4 servings