Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls.
2 pounds orange- or yellow/white-fleshed California sweetpotatoes (3 to 4 medium)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon coarse salt, or more to taste
1/4 teaspoon pepper
2 cups shredded cheddar and pepper Jack cheese
1 cup black beans
Kernels from 2 ears corn
Pico de gallo
Preheat the oven to 425°F.
Cut each sweetpotato lengthwise into 8 wedges (halve long wedges crosswise).
On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, salt, and pepper. Arrange wedges cut sides down and roast until browned and tender, 15 to 20 minutes. Add more salt to taste.
Top the sweetpotatoes with cheese, beans, and corn. Bake until the cheese is melted.
Top with scallions, cilantro, guacamole, pico de gallo, and sour cream and serve.