Sweet Potato Nachos start with seasoned and roasted sweet potato fries that get topped with crisp corn, savory black beans, and loads of cheese! Bake the fries, drizzle on the best chili-lime sauce, add your favorite toppings, and devour!
1-1/2tablespoonslime juice (+ 1/4 teaspoon zest)1-2 large limes
1/4teaspoon each:chili powder, paprikapaprika
1/2teaspoonSriracha or hot sauce
BAKE FRIES: Follow directions to bake sweet potato fries. For Alexia fries: Preheat the oven to 425 degrees F. Lightly grease an extra-large 15x21-inch pan (or 2 smaller sheet pans) with cooking spray and generously space fries so they can get nice and crispy. Flip halfway through the bake time.
NACHOS: Once baked, position all the fries closely together on sheet pan. Sprinkle black beans, then corn, and finally cheese in one equal layer evenly over all the fries. Bake for another 5-10 minutes or until cheese is nicely melted.
SAUCE: Meanwhile, in a small bowl, combine all sauce ingredients and, using a whisk, briskly whisk together until smooth. Season to taste. (I add 1/4 tsp. salt and 1/8 tsp. pepper.) Set out toppings so you're ready to go as soon as the cheese is melted.
ENJOY: Remove the nachos and top immediately with any desired toppings -- we love a chopped avocado, cilantro, a light sprinkle of Cotija, and lots of sauce. Enjoy!
Don’t overcrowd the pan: if the sweet potato fries are too close to each other or overlapping they’ll steam instead of roast. Use 2 sheet pans if needed.
Leftovers: These finished nachos don’t sit well. I recommend having all the toppings ready before the nachos are pulled out of the oven. As soon as the cheese is melted on top, remove the nachos, top them quickly, and eat right after. If you're concerned about finishing all the nachos in one sitting, halve the recipe!