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Sweet Potato Nacho Boats with Avocado Ranch represent a delightful fusion of flavors and textures, offering a nutritious alternative to traditional nachos. This innovative recipe transforms sweet potatoes into edible vessels, filled with a medley of savory ingredients and finished with a creamy avocado ranch dressing. As a versatile dish, it serves beautifully as a snack, appetizer, or even a light meal, catering to a variety of dietary preferences, including vegetarian and gluten-free diets.

Sweet Potato Nacho Boats with Avocado Ranch

Discover a delicious twist on traditional nachos with Sweet Potato Nacho Boats topped with creamy avocado ranch. This innovative recipe transforms roasted sweet potatoes into flavorful vessels brimming with black beans, corn, cherry tomatoes, and jalapeños. Packed with nutrients and customizable for various diets, these nacho boats make a perfect snack, appetizer, or light meal. Learn how to create this vibrant dish that is sure to impress and satisfy your taste buds!
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Ingredients
  

For the Sweet Potato Nacho Boats:

2 large sweet potatoes

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 jalapeño, diced (optional for heat)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

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

1/4 cup sliced green onions for garnish

Fresh cilantro for garnish (optional)

For the Avocado Ranch:

1 ripe avocado

1/2 cup plain Greek yogurt or vegan yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill (or 1 teaspoon dried)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Water to thin (if needed)

Instructions
 

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

    Prepare the Sweet Potatoes: Wash and dry the sweet potatoes. Pierce them several times with a fork, then place them on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until they are tender when pierced with a fork.

      Make the Filling: In a large mixing bowl, combine the black beans, corn, cherry tomatoes, jalapeño, chili powder, cumin, garlic powder, salt, and pepper. Stir until well mixed.

        Prepare the Avocado Ranch: In a blender or food processor, combine the avocado, Greek yogurt, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Blend until smooth. If the dressing is too thick, add water a teaspoon at a time until desired consistency is reached.

          Assemble the Nacho Boats: Once the sweet potatoes are done baking, let them cool slightly. Carefully cut each sweet potato in half lengthwise and scoop out a small portion of the flesh (saves this for another use). This will create a boat to hold the filling.

            Fill the Boats: Spoon the black bean and corn mixture into each sweet potato half. Top with shredded cheese.

              Bake Again: Return the filled sweet potatoes 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 over the filled sweet potato boats. Garnish with green onions and fresh cilantro if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings