Go Back
In recent years, health-conscious eating has led to exciting culinary innovations that allow us to enjoy our favorite comfort foods without compromising on nutrition. One such delightful creation is Sweet Potato Nacho Boats, a vibrant, wholesome twist on traditional nachos. These colorful boats not only satisfy your cravings for that cheesy, savory goodness but also pack in a wealth of nutrients, making them suitable for various dietary preferences, including vegetarian and gluten-free diets.

Sweet Potato Nacho Boats with Avocado Ranch

Discover a healthy and delicious twist on a classic favorite with Sweet Potato Nacho Boats topped with creamy Avocado Ranch dressing. These vibrant nacho boats are made from roasted sweet potatoes, offering a naturally sweet base packed with vitamins and fiber. Load them up with nutritious toppings like black beans, corn, cherry tomatoes, and cheese for a satisfying meal. Perfect for various dietary preferences, they're a delightful option for snacks, parties, or family dinners.
Print Recipe Pin Recipe

Ingredients
  

For the Sweet Potato Nacho Boats:

2 medium sweet potatoes

1 can black beans, rinsed and drained

1 cup corn, frozen or fresh

1 cup cherry tomatoes, halved

1 avocado, diced

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

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

For the Avocado Ranch Dressing:

1 ripe avocado

1/2 cup Greek yogurt (or a plant-based yogurt)

1/4 cup buttermilk (or plant-based milk for a vegan option)

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon dried dill

Salt and pepper, to taste

--

Instructions
 

Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Prick each potato several times with a fork, then wrap them in foil. Bake for 45-60 minutes, or until tender.

    Cook Filling: While the sweet potatoes are baking, heat a skillet over medium heat. Add the black beans and corn, stirring frequently. Sprinkle in the cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes until heated through. Stir in the cherry tomatoes and diced avocado, cooking for an additional 2 minutes. Remove from heat.

      Make Avocado Ranch Dressing: In a blender or food processor, add the avocado, Greek yogurt, buttermilk, lemon juice, garlic powder, dried dill, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

        Assemble the Nacho Boats: Once the sweet potatoes are cooked and cooled slightly, carefully slice each potato in half lengthwise. Gently scoop out a little bit of the flesh to create a boat shape, leaving some sweet potato in to keep them sturdy.

          Fill the Boats: Spoon the black bean and corn mixture generously into each sweet potato half. Top with shredded cheddar cheese and place them back in the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

            Serve: Remove the sweet potato nacho boats from the oven and drizzle with the avocado ranch dressing. Garnish with fresh cilantro and serve warm.

              ---

                Prep Time: 15 minutes | Total Time: 1 hour & 10 minutes | Servings: 4