Instead of chips, thick-cut roasted sweet potato rounds act as a bed for jazzed-up nacho toppings. This appetizer comes together quickly, making it a go-to last-minute entertaining option for your next impromptu gathering.
Sweet Potato Nacho Rounds
Pickled Red Onions
Preheat oven to 425ºF.
Toss all sweet potato ingredients on a parchment-lined baking sheet together. Arrange in an even layer. Bake for 30 minutes, until tender and beginning to brown on bottoms.
Add red onion to a large glass mason jar. In a medium saucepan, bring water, vinegar and honey to a boil. Pour mixture onto onions. Once cool enough handle, seal and store in the refrigerator for 1 hour. (Can be stored for up to one month if preparing in advance).
In a small bowl, mash avocado with salt and lime juice until smooth. Wait to use other topping ingredients until assembling on sweet potato rounds.
Assembly: Arrange sweet potatoes on a serving platter, garnish with 1 to 2 tsp of each mashed avocado, pepper and black beans. Remove pickled red onions from fridge and with slotted spoon take out and place a few on each round. Top each with additional scattering of cilantro or basil. Serve immediately with hot sauce.