For this vegetarian sweet potato skin nachos recipe, I crisp the skins of sweet potatoes in the oven and then top them with all the good stuff: cheese, jalapeños, beans, tomatoes, avocado, and plenty of cilantro.
While you likely know my friend Ali of Inspiralized BEST for her healthy food blog full of spiralized veggie recipes, I’m so happy to share that she has released a beautiful new cookbook that goes one step further: Inspiralized & Beyond.
For the first time ever, Ali shares NON-spiralized recipes, along with spiralized recipes in this brand new cookbook. You can learn more about Ali’s other cookbooks here.
Her latest book, Inspiralzied and Beyond, is filled with 125 recipes! This beautiful cookbook satisfies paleo, vegan, vegetarian, and gluten-free diets with incredibly inventive recipes ranging from shepherd’s pie to avocado ice cream to my favorite: sweet potato skin nachos!
To start, you simply scrape most of the flesh out of fully cooked sweet potatoes so that you can brush with olive oil and crisp in the oven. Of course, I couldn’t resist leaving just a bit of the nutrient-rich sweet potato on top of those skins but the more you remove, the crispier they’ll get.
Next, it couldn’t get any easier: you simply top with shredded cheese and beans then bake until melted. After that, the sky is the limit when it comes to toppings. Creamy avocado, minced scallions, grassy cilantro, juicy tomatoes – you name it, add it!
Want more? Be sure to get your hands on a copy of Ali’s new book: Inspiralized & Beyond. Congratulations, Ali! I am so proud of you and love seeing you shine.
No forks required.
Sweet Potato Skin Nachos
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- fine sea salt and pepper
- 15 ounce can pinto beans drained and rinsed
- 1/2 cup no-salt added canned corn kernels drained and rinsed
- 2 cups shredded Mexican cheese blend or more as needed
- 1 large jalapeno sliced in thin rounds
- 1 medium tomato seeded and diced
- 1 ripe avocado pitted, peeled and cubed
- 1/4 cup cilantro chopped
- 1/4 cup scallions sliced
- 1 lime quartered, for serving
- Preheat the oven to 400 degrees with a rack in the center position.
- Pierce each potato 4 times with a fork. Place the potatoes directly on the oven rack and bake until the skins are crisp and the flesh is fork-tender, 45 to 55 minutes. Let cool for about 10 minutes, until cool enough to handle. Turn the broiler to high.
- Halve each potato lengthwise, then cut each half in half crosswise. Using a spoon, scoop out the flesh, leaving about ¼ inch intact. Reserve the flesh for another use (or snack on it now).
- Brush the skins on both sides with the olive oil and season with salt and pepper. Arrange them skin-side up on a baking sheet, spacing them apart, and broil until the skins start to crisp, 2 to 3 minutes, monitoring them closely so they don’t burn. Flip the potato skins over and broil until the top edges just start to brown, 2 to 3 minutes more.
- Reduce the oven temperature to 400 degrees. Push the skins together on the baking sheet so they are just touching. Top with the beans and corn. Sprinkle the cheese evenly over the top and bake until the cheese melts, about 5 minutes.
- Immediately garnish with the jalapeño, tomato, avocado, cilantro, scallions, and white onion. Season with salt. Serve warm, with lime wedges.