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The foundation of any great recipe lies in its ingredients, and the Sweet & Crunchy Baked Sweet Potato Nacho Skins are no exception. Each component is carefully chosen not only for its flavor but also for its health benefits, making this dish a powerhouse of nutrition.

Baked Sweet Potato Nacho Skins

Discover a healthier twist on a classic favorite with Sweet & Crunchy Baked Sweet Potato Nacho Skins. This enticing snack uses sweet potatoes as a base, making it not just delicious but packed with nutrition. Perfect for any gathering or a cozy night in, these nacho skins are gluten-free and can easily cater to vegan diets. Loaded with spices, topped with cheese, and finished with fresh avocado and cilantro, they promise a satisfying crunch with every bite. Get ready to impress your friends and family with this flavorful and nutritious treat!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil (plus extra for brushing)

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon ground cumin

Salt and pepper, to taste

1 cup black beans, drained and rinsed

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

1 cup shredded cheese (options: cheddar, Monterey Jack, or vegan cheese)

1 avocado, diced

¼ cup fresh cilantro, chopped

½ cup salsa or pico de gallo

Sour cream or Greek yogurt (optional for serving)

Lime wedges (optional for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for baking the sweet potatoes.

    Prepare the Sweet Potatoes: Rinse the sweet potatoes thoroughly under cold water, scrubbing off any dirt. Using a fork, prick each sweet potato several times to allow steam to escape during baking. Place them on a baking sheet lined with parchment paper to keep them from sticking.

      Bake the Sweet Potatoes: Transfer the baking sheet to the preheated oven and bake the sweet potatoes for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove them from the oven and let them cool for a few minutes.

        Make the Sweet Potato Skins: When the sweet potatoes are cool enough to handle, carefully slice each one in half lengthwise. Using a spoon, scoop out some of the flesh, leaving about ¼ inch of sweet potato attached to the skin to maintain structural integrity.

          Season the Skins: In a mixing bowl, combine the scooped-out sweet potato flesh with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Mix until well combined. With a brush or spoon, coat the insides of the sweet potato skins with a bit more olive oil and lightly season with salt and pepper.

            Fill the Skins: Reduce the oven temperature to 375°F (190°C). In each hollowed-out sweet potato skin, create layers starting with black beans, followed by corn, and finish off with a generous sprinkle of shredded cheese on top.

              Bake Again: Return the filled sweet potato skins to the baking sheet and place them back in the oven. Bake for an additional 15-20 minutes, or until the cheese is fully melted and bubbly.

                Garnish and Serve: Once baked, remove the nacho skins from the oven and allow them to cool for a couple of minutes. Top each one with diced avocado, a sprinkle of fresh cilantro, and a dollop of salsa or pico de gallo. For added creaminess, serve with sour cream or Greek yogurt and lime wedges on the side.

                  Enjoy your Sweet & Crunchy Baked Sweet Potato Nacho Skins, a deliciously fun appetizer or a wholesome snack perfect for sharing!

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