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Nachos have long been a fan-favorite snack and appetizer, celebrated for their delicious combination of flavors and textures. Traditionally made with tortilla chips layered with melted cheese and various toppings, nachos evoke a sense of indulgence and fun, often served at parties, movie nights, and casual gatherings. However, as more people seek healthier options without sacrificing taste, the culinary landscape has evolved to incorporate creative twists on classic recipes. Enter sweet potato nacho boats—a delightful and nutritious alternative that not only satisfies your nacho cravings but also packs a powerful nutrient punch.

Sweet Potato Nacho Boats with Avocado Ranch

Transform your snack game with these delightful sweet potato nacho boats. This healthy twist on traditional nachos features baked sweet potatoes as a nutritious base, topped with black beans, corn, cherry tomatoes, and your choice of cheese. Customize with jalapeños for a kick or drizzle with creamy avocado ranch dressing for that extra flavor. Perfect for game days or cozy nights in, these boats are sure to impress with their vibrant colors and satisfying taste!
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Ingredients
  

2 large sweet potatoes

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese (or vegan cheese for a plant-based option)

1 jalapeño, sliced (optional for a kick)

1 avocado

1 cup buttermilk (or plant-based yogurt for a vegan option)

1 packet ranch seasoning mix (or homemade ranch mix)

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Prepare the Sweet Potatoes:

        Wash and scrub the sweet potatoes thoroughly. Prick them with a fork a few times and drizzle with a bit of olive oil. Place the sweet potatoes on a baking sheet lined with parchment paper.

          Bake the Sweet Potatoes:

            Bake in the preheated oven for about 45–60 minutes, or until they are tender. You should be able to easily insert a fork into them.

              Make the Avocado Ranch:

                While the sweet potatoes are baking, prepare the avocado ranch. In a blender, combine the avocado, buttermilk, ranch seasoning mix, lime juice, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste and add more buttermilk if you desire a thinner consistency. Set aside.

                  Prepare the Nacho Toppings:

                    In a large bowl, mix together black beans, corn, cherry tomatoes, and sliced jalapeño (if using). Season with salt and pepper to taste.

                      Assemble the Nacho Boats:

                        Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise to create a boat shape. Gently scoop out a bit of the flesh to create a well for your toppings.

                          Fill the Sweet Potato Boats:

                            Spoon the black bean and corn mixture into each sweet potato boat, then top generously with shredded cheddar cheese. Place them back in the oven for about 10 minutes, or until the cheese is melted and bubbly.

                              Serve:

                                Remove from the oven, drizzle the sweet potato nacho boats with the avocado ranch, and garnish with fresh cilantro.

                                  Enjoy:

                                    Serve immediately and enjoy your delicious Sweet Potato Nacho Boats!

                                      Prep Time, Total Time, Servings: 15 minutes | 60 minutes | 4 servings