A Delicious And Healthy Twist On Nachos, Featuring Roasted Sweet Potato Halves Loaded With Savory Toppings – Perfect For A Fun Snack Or A Light Meal!
These Sweet Potato Nacho Boats are a unique, healthier alternative to traditional nachos, and they’ve quickly become a family favorite! I decided to make them because I wanted to enjoy the cheesy, savory flavors of nachos but with a nutritious twist.
Roasting sweet potatoes creates the perfect “boat” to hold all your favorite nacho toppings, and the sweetness of the potatoes pairs wonderfully with savory ingredients like black beans, cheese, and spicy jalapeños. My family loves these because they’re packed with flavor, easy to make, and customizable to suit everyone’s tastes. Whether for a snack, appetizer, or even a main dish, these Sweet Potato Nacho Boats are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, you can! Regular russet potatoes will work well, though they won’t have the sweetness of the sweet potatoes. If you’re looking for something more neutral, feel free to use any potato you prefer.
Q: Can I make these ahead of time?
A: You can roast the sweet potato halves ahead of time and store them in the fridge for up to 2 days. When you’re ready to serve, just add the toppings and bake for a few minutes to warm everything through.
Q: Can I add different toppings?
A: Absolutely! You can add ground beef, grilled chicken, or even veggies like sautéed bell peppers, onions, or corn for extra flavor. Get creative with your toppings!
Q: Can I make these vegan?
A: Yes! You can easily make these vegan by using dairy-free cheese or skipping the cheese entirely. You can also add avocado or a vegan sour cream alternative for extra creaminess.
Q: How do I get the sweet potatoes crispy?
A: To get crispy sweet potatoes, make sure to coat them lightly in olive oil before roasting. Roasting at a high temperature (400°F/200°C) for 25-30 minutes will also help achieve a crispy exterior while keeping the inside tender.
What You Need to Make Sweet Potato Nacho Boats
For the Sweet Potato Boats:
- 2 large sweet potatoes, halved lengthwise
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Toppings:
- 1 cup black beans (canned or cooked)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup sliced jalapeños (optional for spice)
- 1/4 cup chopped cilantro
- 1/2 avocado, sliced (optional)
- Sour cream or Greek yogurt (optional)
How to Make Sweet Potato Nacho Boats
1. Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the sweet potatoes:
Wash the sweet potatoes and slice them in half lengthwise. Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place the sweet potatoes cut-side down on the prepared baking sheet.
3. Roast the sweet potatoes:
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly crispy on the edges. You can test doneness by poking them with a fork – they should be easy to pierce.
4. Prepare the toppings:
While the sweet potatoes are roasting, prepare your toppings. Drain and rinse the black beans, chop the onions and tomatoes, and slice the jalapeños and avocado.
5. Assemble the nacho boats:
Once the sweet potatoes are done, remove them from the oven and flip them over so the cut side is facing up. Top each sweet potato half with black beans, shredded cheese, diced onions, diced tomatoes, and jalapeños.
6. Melt the cheese:
Return the sweet potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve:
Once the cheese has melted, remove the sweet potato nacho boats from the oven. Top with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt if desired.
Tips
- For extra flavor: Add a squeeze of lime juice over the sweet potatoes before serving, or drizzle with your favorite hot sauce for an extra kick.
- Make them crispy: For extra crispy edges, broil the sweet potato halves for 2-3 minutes after baking, but keep an eye on them to prevent burning.
- For added protein: Add grilled chicken, ground turkey, or even beef for a heartier version of these nacho boats.
Reader Reviews
🌟🌟🌟🌟🌟 Rachel T. – “These Sweet Potato Nacho Boats are so delicious and fun! The sweet potatoes are the perfect base for all the toppings, and the combination of flavors is incredible. I’ve already made them twice!”
🌟🌟🌟🌟 Megan S. – “I love how healthy these nacho boats are! The sweet potatoes make such a great base, and the toppings are so fresh and flavorful. My family loved them!”
🌟🌟🌟🌟🌟 Sophie R. – “This recipe is a game-changer! I love that I can make nachos with sweet potatoes. The crispy edges and cheesy topping are so good. I’ll definitely be making these again!”
🌟🌟🌟🌟 Jessica H. – “I made these for dinner, and they were a hit! The sweet potatoes are so flavorful, and the toppings were just the right balance of savory and fresh. Perfect for a fun and healthy dinner!”
🌟🌟🌟🌟🌟 Emma B. – “These Sweet Potato Nacho Boats are so unique and tasty! They’re a great way to mix things up, and the sweet potatoes add such a nice texture. I’ll be making these regularly!”
Printable Recipe
Sweet Potato Nacho Boats
These Sweet Potato Nacho Boats are a fun and healthy twist on nachos, with roasted sweet potatoes topped with black beans, cheese, fresh veggies, and a tangy crema. A great snack or side dish!
Ingredients
- For the Sweet Potato Boats:
- 2 large sweet potatoes, halved lengthwise
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Toppings:
- 1 cup black beans (canned or cooked)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup sliced jalapeños (optional for spice)
- 1/4 cup chopped cilantro
- 1/2 avocado, sliced (optional)
- Sour cream or Greek yogurt (optional)
Instructions
1. Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the sweet potatoes:
- Wash the sweet potatoes and slice them in half lengthwise. Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place the sweet potatoes cut-side down on the prepared baking sheet.
3. Roast the sweet potatoes:
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly crispy on the edges. You can test doneness by poking them with a fork – they should be easy to pierce.
4. Prepare the toppings:
- While the sweet potatoes are roasting, prepare your toppings. Drain and rinse the black beans, chop the onions and tomatoes, and slice the jalapeños and avocado.
5. Assemble the nacho boats:
- Once the sweet potatoes are done, remove them from the oven and flip them over so the cut side is facing up. Top each sweet potato half with black beans, shredded cheese, diced onions, diced tomatoes, and jalapeños.
6. Melt the cheese:
- Return the sweet potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve:
- Once the cheese has melted, remove the sweet potato nacho boats from the oven. Top with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt if desired.
If You Enjoyed This Recipe, Please Share!
If you loved these Sweet Potato Nacho Boats, please share them with your friends and family! They’re a fun, healthy twist on nachos, and I’m sure everyone will enjoy them. Share it on social media and tag me – I’d love to see how your nacho boats turn out!
