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Nachos have long been celebrated as a crowd-pleasing snack or appetizer, beloved for their crispy texture and rich, savory flavors. Traditionally made with tortilla chips, melted cheese, and a medley of toppings, nachos evoke feelings of comfort and indulgence. However, as health-conscious eating continues to gain momentum, many are seeking ways to enjoy their favorite foods without compromising on nutrition. Enter sweet potato nacho boats—a delightful and nutritious alternative that transforms the classic nacho experience.

Sweet Potato Nacho Boats with Avocado Ranch

Discover a healthier twist on a classic favorite with Sweet Potato Nacho Boats! These delicious snacks use sweet potatoes as a nutritious base, packed with vitamins and fiber. Topped with black beans, corn, fresh veggies, and a creamy avocado ranch dressing, they're perfect for any dietary preference. Easy to make and endlessly customizable, these nacho boats are a satisfying option for game days or family gatherings. Explore the recipe and enjoy a guilt-free indulgence!
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Ingredients
  

2 large sweet potatoes

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 jalapeño, thinly sliced (adjust to your spice preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup shredded cheese (choose from cheddar, Monterey Jack, or a vegan alternative)

1 ripe avocado

½ cup Greek yogurt or sour cream (or a dairy-free substitute)

2 tablespoons ranch seasoning mix

Fresh cilantro, for garnish

Olive oil for drizzling

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.

    Prepare Sweet Potatoes: Rinse the sweet potatoes under cold water until clean. Using a fork, pierce each potato several times to allow steam to escape during cooking. Rub the skins with a drizzle of olive oil, and season generously with salt and pepper. Place the sweet potatoes directly on the oven rack or on a lined baking sheet. Bake for about 45-60 minutes, or until they are tender enough for a fork to easily pierce through.

      Make the Avocado Ranch Dressing: While the sweet potatoes are baking, prepare the avocado ranch dressing. In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), ranch seasoning mix, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning as needed. Set the dressing aside.

        Prepare the Filling: In a medium-sized mixing bowl, combine the rinsed black beans, corn, halved cherry tomatoes, thinly sliced jalapeño, ground cumin, smoked paprika, and a sprinkle of salt and pepper. Stir until all the ingredients are well mixed and coated with the seasonings.

          Assemble the Nacho Boats: Once the sweet potatoes are cooked and cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, gently scoop out a portion of the flesh from each half to create a shallow boat, making sure to leave enough of the interior intact to maintain the structure. You can combine the scooped potato flesh with the filling for added flavor.

            Fill the Boats: Spoon the prepared bean and corn mixture generously into each sweet potato half. Top each filled potato with a generous amount of shredded cheese. Arrange the filled sweet potato boats back onto the baking sheet for easy handling.

              Final Bake: Place the baking sheet with the filled nacho boats back into the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Serve: Once the cheese is melted and the boats are golden, remove them from the oven. Drizzle the creamy avocado ranch dressing generously over the top of each boat. Garnish with freshly chopped cilantro and additional jalapeño slices if desired.

                  Enjoy: Serve your warm and delicious Sweet Potato Nacho Boats immediately and enjoy this flavorful twist on a classic snack!

                    Prep Time, Total Time, Servings:

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4