Crispy, cheesy, and loaded with flavor, these sweet potato nachos are a game-changer! Instead of tortilla chips, thinly sliced sweet potatoes bake up to crispy perfection, with Harmony Southwest Blend and pepper jack cheese melting into a lacy web that’s sooo satisfying 🤌

Topped with black beans, juicy tomatoes, creamy avocado, a sour cream drizzle, and the perfect kick from Harmony Southwest Blend, this dish is bold, nutritious, and totally crave-worthy.

Serves: 3

Total Time: 35 minutes

Ingredients:

• 1 sweet potato, very thinly sliced (about 1/4th inch)
• 2 tablespoons avocado oil
• 2 teaspoons Harmony Southwest Blend, plus more for topping
• 3/4 cup shredded pepper jack cheese
• 1/4 cup black beans
• 1 vine ripe tomato, chopped
• 1 tablespoon diced red onion
• 1/2 avocado, chopped
• 1 tablespoon sour cream thinned out with a little water until pourable
• 1/2 jalapeño, sliced

Instructions:

1. Preheat oven to 425ºF and line a large sheet pan with parchment paper.

2. Add the thinly sliced sweet potatoes to a large bowl and toss with avocado oil and Harmony Southwest Blend until they’re evenly coated.

3. Arrange the sweet potatoes on the sheet pan, making sure they’re not overlapping.

4. Bake for 10 minutes, then flip the sweet potatoes over and bake again for 10 minutes. Top with shredded pepper jack cheese and bake again for 5 minutes.

5. Pile the sweet potatoes on a plate and top with black beans, tomato, onion, avocado, a drizzle of the thinned out sour cream, and jalapeño slices. Finish with another sprinkle of Harmony Southwest Blend and enjoy!