Go Back
In today’s culinary landscape, traditional dishes are often reimagined to cater to healthier lifestyles and diverse dietary needs. Sweet Potato Nacho Boats are a prime example of this trend, offering a modern and nutritious twist on the classic nacho dish. Instead of the standard tortilla chips, these nacho boats use sweet potatoes as a base, creating a unique flavor and texture that elevates the dish while packing in essential nutrients.

Sweet Potato Nacho Boats with Avocado Ranch

Discover a delicious twist on nachos with Sweet Potato Nacho Boats drizzled with creamy Avocado Ranch. Infused with nutrients, this healthy alternative uses sweet potatoes as a base, topped with black beans, corn, cherry tomatoes, and spicy jalapeños. Perfect for any gathering or a cozy weeknight dinner, these vibrant nacho boats are customizable to fit various dietary needs. Enjoy a guilt-free indulgence that’s both nourishing and satisfying!
Print Recipe Pin Recipe

Ingredients
  

For the Sweet Potato Nacho Boats:

2 large sweet potatoes

1 cup black beans, rinsed and drained

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

1 cup cherry tomatoes, halved

1 jalapeño pepper, diced (optional for an extra kick)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper, to taste

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

1/4 cup sliced green onions, for garnish

Fresh cilantro, for garnish (optional)

For the Avocado Ranch:

1 ripe avocado

1/2 cup plain Greek yogurt or a vegan yogurt alternative

1 tablespoon fresh lemon juice

1 tablespoon fresh dill (or 1 teaspoon dried dill)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Water to thin the dressing (if necessary)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Thoroughly wash and dry the sweet potatoes. Using a fork, pierce them several times to allow steam to escape. Arrange them on a baking sheet lined with parchment paper and recommend baking them for 40-45 minutes, or until they are tender when pierced with a fork.

      Make the Filling: In a large mixing bowl, combine the black beans, corn, halved cherry tomatoes, diced jalapeño (if using), chili powder, ground cumin, garlic powder, and season with salt and pepper. Mix well until all ingredients are evenly distributed.

        Prepare the Avocado Ranch: In a blender or food processor, add the ripe avocado, Greek yogurt, fresh lemon juice, dill, garlic powder, onion powder, salt, and pepper. Blend until the mixture is smooth and creamy. If the ranch dressing is thicker than desired, gradually add water, one teaspoon at a time, until you reach your preferred consistency.

          Assemble the Nacho Boats: Once the sweet potatoes have finished baking, allow them to cool slightly. Carefully slice each sweet potato in half lengthwise and scoop out a small portion of the flesh, reserving it for another recipe. This will create a boat for the filling.

            Fill the Boats: Generously spoon the prepared black bean and corn mixture into each sweet potato half. Finish by sprinkling shredded cheese over the top of the filled sweet potatoes.

              Bake Again: Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes, or until the cheese is thoroughly melted and bubbly.

                Serve: Remove the nacho boats from the oven and drizzle with the smooth avocado ranch dressing. Garnish with sliced green onions and fresh cilantro, if desired, for an added boost of flavor and color.

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