Go Back
In recent years, the trend of healthy comfort food has taken the culinary world by storm. As people become more health-conscious, they are seeking out alternatives to traditional comfort foods that still satisfy cravings without sacrificing nutrition. Among these, nachos have seen a remarkable transformation, leading to the rise of creative variations that cater to a healthier lifestyle. Enter Sweet Potato Nacho Boats—a delightful and nutritious twist on the classic nacho dish that is both satisfying and guilt-free.

Sweet Potato Nacho Boats with Avocado Ranch

Discover a delicious and nutritious twist on classic nachos with Sweet Potato Nacho Boats! This vibrant dish replaces traditional tortilla chips with baked sweet potatoes, creating a hearty base that’s packed with vitamins. Topped with black beans, corn, fresh veggies, and your choice of cheese or creamy avocado ranch dressing, these nacho boats are perfect for game nights, gatherings, or a quick weeknight meal. Enjoy a guilt-free snack that is both satisfying and easy to customize!
Print Recipe Pin Recipe

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 taste)

1 teaspoon cumin

1 teaspoon smoked paprika

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

1 avocado

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

2 tablespoons ranch seasoning mix

Fresh cilantro, for garnish

Olive oil

Salt and pepper, to taste

Instructions
 

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

    Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork. Rub a little olive oil, salt, and pepper on the skin, then place them directly on an oven rack or a baking sheet. Bake for about 45-60 minutes or until they are fork-tender.

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

        Prepare the Filling: In a medium bowl, combine the black beans, corn, cherry tomatoes, jalapeño slices, cumin, smoked paprika, and a sprinkle of salt and pepper. Mix until the ingredients are well incorporated.

          Assemble the Nacho Boats: Once the sweet potatoes are cooked and cool enough to handle, slice them in half lengthwise. Carefully scoop out a bit of the flesh to create a boat, leaving enough to maintain structure. You can mix the scooped flesh into the filling for added sweetness.

            Fill the Boats: Spoon the bean and corn mixture into each sweet potato half, then top with shredded cheese. Place the filled boats back on the baking sheet.

              Final Bake: Return the nacho boats to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Serve: Remove from the oven and drizzle the avocado ranch generously over each boat. Garnish with fresh cilantro and additional jalapeño slices if desired.

                  Enjoy: Serve warm, and enjoy your delicious Sweet Potato Nacho Boats!

                    Prep Time, Total Time, Servings:

                      20 minutes | 1 hour 15 minutes | 4 servings