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- 2 medium sweet potatoes, peeled and thinly sliced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheddar cheese - 1/2 cup sliced jalapeños (fresh or pickled) - 1 avocado, diced - Fresh cilantro for garnish - Lime wedges for serving Sweet potatoes are the star here. They bring a natural sweetness and a hearty texture. I love using fresh herbs and spices to lift the flavors. The smoked paprika and cumin add warmth and depth. They work great with the beans and corn. For extra flavor, salt and pepper are key. They balance the dish and make it pop. I always rinse the beans to reduce sodium. Diced tomatoes add moisture and brightness, enhancing the overall taste. Cheddar cheese melts beautifully over this dish. It gives a rich and creamy layer. I like adding jalapeños for a kick. If you prefer less heat, pickled jalapeños are a mild option. The avocado adds creaminess and freshness. It cools down the heat from the jalapeños. Finally, cilantro gives a burst of flavor. Lime wedges serve as a zesty finish. For the full recipe, check out the Sweet Potato Nacho Skillet. - Preheat your oven to 400°F (200°C). - Heat olive oil in a large skillet over medium heat. - Sauté sliced sweet potatoes for about 5 minutes, stirring occasionally. - Season with smoked paprika, cumin, garlic powder, salt, and pepper; cook for another 5-7 minutes. - Add black beans, corn, and diced tomatoes; warm through for an additional 3-4 minutes. - Top with cheddar cheese and jalapeños; bake for about 10 minutes until cheese is melted. This method gives you a tasty dish that is simple to make. Each step builds flavor and texture. You will love how the sweet potatoes blend with the spices. The cheese melts perfectly, creating a creamy layer on top. Don't forget to check the full recipe for all the details! - Choose evenly-sized sweet potato slices for uniform cooking. - Sauté until sweet potatoes are just tender for a slight crunch. To get the best texture, slice your sweet potatoes thin. This helps them cook evenly. If you cut them too thick, they may not cook well. When you sauté them, watch for a slight golden color. This shows they are ready for the next step. - Adjust seasoning according to taste; add more spices if desired. - Use fresh herbs, lime juice, or avocado for a fresher taste. The flavor is key in this dish. You can make it your own by adding spices. If you love heat, try adding more jalapeños or a pinch of cayenne. Fresh herbs like cilantro brighten the dish. A squeeze of lime juice adds a fresh kick as well. Don't forget the avocado; it adds creaminess. - Garnish with fresh cilantro and serve with lime wedges. - Use colorful plating for an appealing dish presentation. A great dish looks as good as it tastes. Garnishing with fresh cilantro makes it pop. Place lime wedges on the side for a splash of color. Use a colorful plate to catch the eye. This makes your Sweet Potato Nacho Skillet not just a meal, but a feast for the senses. For more tips, you can check the Full Recipe. {{image_2}} You can get creative with toppings on your Sweet Potato Nacho Skillet. Consider using different cheeses like mozzarella or pepper jack. They add a fun twist to the dish. You can also add toppings such as sour cream, guacamole, or salsa. These options bring extra flavor and creaminess. If you're looking for variety, swap out the sweet potatoes. Regular potatoes or cauliflower work well in this dish. Each option brings a unique taste and texture. For protein, use chickpeas instead of black beans. Chickpeas add a nice crunch and are packed with nutrients. To make this dish vegan, simply omit the cheese or use a dairy-free alternative. This keeps it tasty and friendly for plant-based diets. You can also adjust spice levels. If you want a milder flavor, skip the jalapeños. This way, everyone can enjoy the dish without the heat. For the full recipe, check out the details above! Store your Sweet Potato Nacho Skillet in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. Make sure it cools down before sealing to avoid moisture buildup. This helps keep your dish tasty and safe to eat later. To reheat, use a skillet over low heat. Stir occasionally to heat evenly. You can also microwave it until warmed through. Just be careful not to overcook, as it can dry out the sweet potatoes. If you want to save some for later, freeze it in portions. It stays good for up to 2-3 months. To reheat, take it out of the freezer and heat directly. This is a great way to enjoy this dish without losing flavor. Yes, but thaw them before cooking for the best texture. Frozen sweet potatoes can be easy to find. Just let them sit at room temperature until soft. This helps them cook evenly in the skillet. The ingredients listed are gluten-free; ensure all products are certified gluten-free. Most foods like sweet potatoes and beans are naturally gluten-free. Always check labels on sauces or packaged items. Serve with a side salad or tortilla chips for added crunch. A fresh salad can balance the warm flavors. Tortilla chips add extra texture and fun to your meal. Adjust the amount of jalapeños or add hot sauce to taste. For less heat, use fewer jalapeños or remove seeds. If you love spice, add more jalapeños or a drizzle of hot sauce. This sweet potato nacho skillet is fun, tasty, and full of good ingredients. You learned how to prep, cook, and add spices for great flavor. Don't forget to try different toppings and swaps to match your taste. Whether it's for a snack or a meal, enjoy mixing up the ingredients and making it your own. With easy storage and reheating options, you can savor this dish all week. Making it your way will keep it fresh and exciting. Get cooking and treat yourself to something delicious!

Sweet Potato Nacho Skillet

Looking for a delicious twist on nachos? Try this Sweet Potato Nacho Skillet that’s packed with flavor and healthy ingredients! With tender sweet potatoes, black beans, corn, and melty cheddar cheese, this easy-to-make dish is perfect for game day or any casual gathering. Ready in just 35 minutes, it's a crowd-pleaser!
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Ingredients
  

2 medium sweet potatoes, peeled and thinly sliced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1/2 cup sliced jalapeños (fresh or pickled)

1 avocado, diced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large skillet, heat the olive oil over medium heat. Add the sliced sweet potatoes and sauté for about 5 minutes, stirring occasionally.

      Sprinkle the smoked paprika, cumin, garlic powder, salt, and pepper over the sweet potatoes, mixing well to coat the slices evenly. Cook for another 5-7 minutes, until the sweet potatoes are tender.

        Stir in the black beans, corn, and diced tomatoes. Cook for an additional 3-4 minutes, allowing the mixture to warm through.

          Sprinkle the shredded cheddar cheese evenly over the top and add the sliced jalapeños. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

            Remove the skillet from the oven and let it cool for a minute. Top with diced avocado and fresh cilantro before serving. Serve with lime wedges on the side for an added burst of flavor.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4