This recipe puts a fun & healthy twist on traditional nachos by swapping out tortilla chips for sweet potatoes without sacrificing flavor! It's a perfect dish to share with friends or keep all to yourself! It can easily be modified to fit your personal preferences.
Preheat oven to 400 F. Cover large baking sheet with foil and spray with non-stick cooking spray.
Slice sweet potatoes into ¼ inch rounds and place in large bowl. Add olive oil and spices and arrange evenly over sweet potatoes; toss to evenly coat.
Transfer sweet potato rounds to baking sheet, and season with fresh cracked black pepper, if desired.
Bake sweet potatoes for 30-35 minutes, flipping them over at 15 minutes to cook evenly.
While they are baking, chop up the bell peppers and onion, and slice cherry tomatoes.
Once sweet potatoes have baked for 30 minutes total, flip once more. They should be close and piled on top of each other; then top with corn, black beans, peppers, onion, tomatoes, and shredded cheese.
Place baking sheet back in oven and bake for an additional 7 minutes, or until cheese melts.
Serve with desired toppings.
These Sweet Potato Nachos are meatless, but they taste great with my Crockpot Chicken Tacos on top if you want to add meat!