These crispy sweet potato rounds are topped with melty cheese, black beans, salsa, diced avocado, and fresh cilantro!
Course: Appetizer, Main Course, Side Dish
Seasoned Sweet Potatoes
2mediumsweet potatoes (about 2 lbs. total)
1Tbsp.cooking oil safe for high heat (I use avocado or grapeseed)
1tsp. garlic powder
1tsp. chili powder (can omit and use 1/2 tsp. black pepper for less spice)
3/4cup shredded cheddar or Mexican-blend cheese
1/4 cupsour cream or plain Greek yogurt
Other topping suggestions: sliced jalapeños, green onions, chopped fresh cilantro, corn
Preheat oven to 425 degrees. Wash and dry sweet potatoes. Roughly peel, leaving some strips of skin on the potatoes. Slice potatoes into 1/8 inch thick rounds.
Line a baking sheet with parchment paper. Spread sweet potato rounds into a single layer on sheet. Drizzle with cooking oil and sprinkle with garlic powder, salt, and chili powder. Toss in spices to coat.
Place baking sheet in oven and cook for 20 minutes, flipping once throughout baking, or until sweet potatoes are soft. Turn on the broiler for 1-2 minutes at the end to crisp sweet potatoes up. Remove pan from oven.
While sweet potatoes are cooking, drain and rinse a can of black beans. Once sweet potatoes are done cooking and crispy, top with 1 cup black beans and 1 cup of shredded cheese. Return pan to oven for just long enough to melt the cheese.
Once cheese is melted, remove sweet potatoes from oven and top with dollops of salsa, sour cream/plain Greek yogurt, diced avocado, sliced jalapeño, green onion, fresh cilantro, and/or corn. Enjoy right away!
These are naturally gluten-free. For a dairy-free version, just omit the cheese.