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If you're looking for a delicious and nutritious snack or meal that can please a crowd, look no further than Sweet Potato Nacho Boats with Avocado Ranch. This innovative recipe takes the beloved concept of nachos and gives it a healthy makeover by swapping traditional tortilla chips for roasted sweet potatoes. Not only does this dish provide a delightful flavor experience, but it also caters to various dietary preferences, making it an excellent choice for everyone—from vegetarians and vegans to those following gluten-free diets.

Sweet Potato Nacho Boats with Avocado Ranch

Discover a delightful twist on a classic favorite with Sweet Potato Nacho Boats topped with creamy Avocado Ranch! This nutritious recipe replaces traditional tortilla chips with roasted sweet potatoes, making it a healthier yet delicious choice for gatherings or family dinners. Packed with protein-rich black beans, fresh cherry tomatoes, and customizable toppings, these nacho boats cater to various dietary preferences. Enjoy a flavorful and satisfying dish that everyone will love!
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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 ripe avocado, diced

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped, 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 fresh lemon juice

1 teaspoon garlic powder

1 teaspoon dried dill

Salt and pepper, to taste

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Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the sweet potatoes to remove any dirt. Pierce each potato several times with a fork to allow steam to escape. Wrap each potato in aluminum foil and place them on a baking tray. Bake for 45-60 minutes, or until they are tender when pierced with a fork.

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

      Make the Avocado Ranch Dressing: In a blender or food processor, combine the ripe avocado, Greek yogurt, buttermilk, fresh lemon juice, garlic powder, dried dill, salt, and pepper. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary, then set aside.

        Assemble the Nacho Boats: After baking, allow the sweet potatoes to cool slightly for easier handling. Carefully cut each potato in half lengthwise. Using a spoon, gently scoop out a small portion of the flesh to form a boat shape, leaving enough sweet potato to maintain structure.

          Fill the Boats: Generously fill each sweet potato half with the black bean and corn mixture. Top each filled boat with a layer of shredded cheddar cheese. Return the filled boats to the oven and bake for an additional 5-10 minutes, or until the cheese has melted and is bubbling.

            Serve: Remove the sweet potato nacho boats from the oven. Drizzle a generous amount of the avocado ranch dressing over the top. Garnish with freshly chopped cilantro and serve warm.

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

                  - Presentation Tips: Serve the nacho boats on a colorful platter, drizzling extra avocado ranch around the edges for a beautiful presentation. Consider adding lime wedges for an extra burst of flavor!