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When preparing Sweet Potato Nacho Rounds, the key to achieving consistent cooking and a pleasing texture lies in how you slice the sweet potatoes. Here are some tips to ensure you get even slices every time:

Baked Sweet Potato Nacho Rounds

Discover the delicious and nutritious world of Sweet Potato Nacho Rounds, a healthier twist on the classic nacho snack. Made from sweet potatoes that are rich in vitamins and fiber, these rounds are gluten-free, vegan, and perfect for any diet. Whip them up for game nights, family meals, or a satisfying snack. With endless topping possibilities, you can enjoy a flavorful treat that is both guilt-free and delightful. Give this recipe a try for a fun and healthy snacking experience!
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Ingredients
  

2 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (canned or frozen)

1 cup shredded cheese (cheddar or a dairy-free alternative)

1 ripe avocado, diced

1/4 cup chopped fresh cilantro

1 jalapeño, sliced (optional)

1/2 cup salsa or pico de gallo

Lime wedges for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare Sweet Potatoes: Wash and peel the sweet potatoes. Using a sharp knife, slice them into rounds about 1/4-inch thick.

      Season the Rounds: In a large bowl, combine the sweet potato slices with olive oil, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper. Toss until all the rounds are well-coated.

        Bake: Arrange the seasoned sweet potato rounds in a single layer on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.

          Add Toppings: Once the sweet potatoes are out of the oven, sprinkle the black beans, corn, and shredded cheese evenly over the top of the rounds. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove the baking sheet from the oven. Top the nacho rounds with diced avocado, fresh cilantro, sliced jalapeños, and a dollop of salsa or pico de gallo. Serve warm with lime wedges on the side.

              Enjoy: Dive in and enjoy your delicious Sweet Potato Nacho Rounds! They make a fantastic appetizer, snack, or even a light meal.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4