Hannah's Loaded Sweet Potato Nachos

Hannah is on the Customer Success Team at StickerGiant

Hannah-on-the-Customer-Success-Team-at-StickerGiant

Hannah appreciates spending more time with her family at home! Cooking, building things, and just hanging. Also, getting a puppy who is the cutest thing ever (don't tell her daughter) and she loves her so much!

 

 

 

 

 

 

Sweet-Potato-Icon-for-StickerGiant-Cookbook Ingredients

2 sweet potatoes, thinly sliced

Extra-virgin olive oil, for drizzling

1 cup shredded Monterey Jack cheese

1 cup cooked black beans, drained and rinsed

1 mango, peeled and diced

3 radishes, sliced

1 avocado, diced

1 Serrano pepper, thinly sliced

1 small lime, sliced into wedges

¼ cup adobo sauce from canned chipotles in adobo sauce

Sea salt and freshly ground black pepper

 

Knife-Icon-for-StickerGiant-Cookbook  Directions

Hannah_s-Loaded-Sweet-Potato-NachosPreheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

Toss the sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper. Spread in a thin layer on the baking sheet and bake for 15 minutes. Top with the cheese bake for an additional 10 minutes, or until the cheese is melted and the sweet potatoes are golden brown.

Remove the baking sheet from the oven, and top the sweet potatoes with the black beans, mango, radishes, avocado and Serrano pepper. Add a squeeze of lime, drizzle with the adobo sauce and sprinkle with a few pinches of salt.

Serve straight from the pan with extra lime slices on the side.

 

 

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