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The beauty of the Loaded Sweet Potato Nacho Bake lies in its fresh, wholesome ingredients. Here’s what you’ll need to make this delicious dish:

Loaded Sweet Potato Nacho Bake

Discover a healthier twist on a classic comfort food with the Loaded Sweet Potato Nacho Bake. This innovative dish combines the crunchy texture and flavors of traditional nachos while using nutritious sweet potatoes instead of chips. Packed with vitamins and fiber, sweet potatoes serve as the perfect base, enhanced by savory black beans, colorful toppings, and gooey cheese. Perfect for family dinners or game nights, indulge guilt-free in every delicious bite. Try this recipe to impress your loved ones with a meal that's both nutritious and satisfying!
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Ingredients
  

4 medium sweet potatoes, scrubbed and pierced with a fork

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

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

1 jalapeño, thinly sliced (optional for a spicy kick)

1 cup cherry tomatoes, halved

1 avocado, diced

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

1/2 cup plain Greek yogurt or sour cream (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Bake Sweet Potatoes: Place the pierced sweet potatoes on a baking sheet lined with parchment paper. Bake them for approximately 45-50 minutes, or until tender when pierced with a fork. Let them cool slightly.

      Prepare the Base: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out about half of the flesh, leaving enough to maintain their structure. In a bowl, mash the scooped sweet potato flesh with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until smooth.

        Layer Ingredients: Spread the mashed sweet potato mixture back into the potato skins, creating a thick base. Top each potato half evenly with black beans, corn, sliced jalapeños (if using), cherry tomatoes, and shredded cheese.

          Bake Again: Return the loaded sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove the nacho bake from the oven and let it cool for a few minutes. Top with diced avocado, a dollop of Greek yogurt or sour cream, and sprinkle with chopped cilantro. Serve with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 4 servings