Sweet Potato Nachos 👈 Watch the video Ingredients: - 3 lbs sweet potatoes, peeled - 1 tbsp freshly squeezed lime juice - ½ tsp ground cumin - ½ tsp garlic powder - 1 tsp paprika - 1 cup black beans - 1 avocado, peeled and diced (optional) - ¼ cup finely chopped red onion - 1 ripe jalapeño, thinly sliced - ¼ cup loosely packed cilantro leaves Salsa: - 1 cup diced tomato or plum tomato - ¼ cup red or yellow onion, finely chopped - 1 tbsp lime juice - ½ garlic clove, finely minced - 1 tsp finely chopped long red chili - ¼ cup loosely packed cilantro leaves, finely chopped Directions: Preheat the oven to 400°F/200°C. Line two large baking sheets with parchment paper. Slice the sweet potatoes into thin rounds using a mandoline or sharp knife. Try to get them as even in thickness as possible. Combine the sweet potato slices, lime juice, cumin, garlic powder, and paprika in a large bowl. Mix until the slices are evenly coated with the spices. Spread in a single layer onto the prepared baking sheets and bake for 20 to 30 minutes, flipping halfway, until crispy. To make the salsa, combine all the ingredients in a small bowl and mix well. To serve, pile the crispy sweet potato slices onto a serving platter or plate and top with black beans, avocado (if using), red onion, jalapeño, salsa, and cilantro. Serve immediately. Serves 2-4