Introduction

Loaded Sweet Potato Nachos are a fun and elegant twist on traditional nachos. By swapping tortilla chips for crispy sweet potato rounds, this dish takes on a new level of flavor and nutrition. Topped with creamy burrata cheese, sweet bursts of pomegranate, and a fresh cilantro garnish, these nachos are perfect as a shareable appetizer or a stunning centerpiece for a party. With optional jalapeño slices for heat and avocado for creaminess, this recipe is as versatile as it is delicious!

Ingredients

For the Sweet Potatoes:

• 2 large sweet potatoes: sliced into thin rounds
• 2 tablespoons olive oil: for coating
• Salt and pepper: to taste
• 1/2 teaspoon smoked paprika: for a hint of smokiness

For the Toppings:

• 1 cup burrata cheese: torn into pieces
• 1/2 cup pomegranate seeds: for a burst of sweetness
• 1/4 cup fresh cilantro: chopped
• 1 jalapeño: sliced thinly (optional, for heat)
• 1 avocado: sliced (optional, for creaminess)
• Lime wedges: for serving

Preparation

Step 1: Prepare the Sweet Potatoes

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Slice Sweet Potatoes: Use a sharp knife or mandoline to slice the sweet potatoes into thin, even rounds.
3. Season: Place the slices on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
4. Bake: Arrange the slices in a single layer. Bake for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

Step 2: Assemble the Nachos

1. Layer Ingredients: Once the sweet potato rounds are baked, remove them from the oven and transfer to a serving platter.
2. Add Toppings: Top with torn pieces of burrata cheese, pomegranate seeds, and chopped cilantro. If desired, add slices of jalapeño for heat and avocado for creaminess.

Step 3: Serve

1. Garnish: Drizzle with a bit of olive oil and add a sprinkle of salt if needed.
2. Serve with Lime: Arrange lime wedges on the side for guests to squeeze over their nachos. Serve immediately while the sweet potato slices are warm.

Cooking Notes

• Even Slicing: Use a mandoline for uniformly thin sweet potato slices to ensure even cooking.
• Cheese Substitute: If burrata isn’t available, substitute with fresh mozzarella or goat cheese for a different flavor profile.
• Crispier Sweet Potatoes: For extra crispy rounds, place a cooling rack on top of your baking sheet and bake the sweet potato slices on the rack for better air circulation.

Serving Suggestions

• Pair these nachos with a light sparkling wine or a citrusy cocktail to complement the sweet and tangy flavors.
• Serve as part of a spread with guacamole, hummus, or a tangy yogurt dip.
• These nachos also work beautifully as a side dish for roasted meats or grilled vegetables.

Tips

• Customizable Toppings: Add or swap toppings to suit your taste—think roasted corn, black beans, or crumbled feta.
• Make Ahead: Roast the sweet potatoes in advance and reheat them in the oven for a quick assembly when ready to serve.
• Storage: Store leftover sweet potato rounds and toppings separately in the refrigerator. Reassemble before serving for best results.

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

• Calories: 270
• Protein: 6g
• Sodium: 320mg

Conclusion

Loaded Sweet Potato Nachos with Burrata, Pomegranate, and Cilantro are a sophisticated yet simple way to elevate your snacking game. With vibrant colors, varied textures, and a medley of flavors, this dish is guaranteed to impress guests or simply delight your own taste buds. Perfect for any occasion, these nachos are a creative and satisfying option for healthy indulgence.

Loaded Sweet Potato Nachos with Burrata, Pomegranate, and Cilantro

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 2 large sweet potatoes: sliced into thin rounds
• 2 tablespoons olive oil: for coating
• Salt and pepper: to taste
• 1/2 teaspoon smoked paprika: for a hint of smokiness

For the Toppings:

• 1 cup burrata cheese: torn into pieces
• 1/2 cup pomegranate seeds: for a burst of sweetness
• 1/4 cup fresh cilantro: chopped
• 1 jalapeño: sliced thinly (optional, for heat)
• 1 avocado: sliced (optional, for creaminess)
• Lime wedges: for serving

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Slice Sweet Potatoes: Use a sharp knife or mandoline to slice the sweet potatoes into thin, even rounds.
3. Season: Place the slices on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
4. Bake: Arrange the slices in a single layer. Bake for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

Step 2: Assemble the Nachos

1. Layer Ingredients: Once the sweet potato rounds are baked, remove them from the oven and transfer to a serving platter.
2. Add Toppings: Top with torn pieces of burrata cheese, pomegranate seeds, and chopped cilantro. If desired, add slices of jalapeño for heat and avocado for creaminess.

Step 3: Serve

1. Garnish: Drizzle with a bit of olive oil and add a sprinkle of salt if needed.
2. Serve with Lime: Arrange lime wedges on the side for guests to squeeze over their nachos. Serve immediately while the sweet potato slices are warm.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 270
• Sodium: 320mg
• Protein: 6g