Ingredients:

  • 2 large sweet potatoes (about 1.5 lbs or 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon smoked paprika (5 g)
  • 1/2 teaspoon salt (3 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1/2 cup black beans, rinsed and drained (80 g)
  • 1/2 cup corn kernels (fresh, frozen, or canned) (75 g)
  • 1/2 cup diced tomatoes (75 g)
  • 1/4 cup sliced jalapeños (optional) (30 g)
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro (15 g)
  • 1/4 cup sour cream or Greek yogurt (60 g)
  • Lime wedges for serving

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and slice the sweet potatoes into thin rounds (about 1/4 inch thick).
  3. In a mixing bowl, combine sweet potato rounds with olive oil, smoked paprika, and salt. Toss to coat.
  4. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 20–25 minutes, flipping halfway through, until crispy and golden.
  5. Remove sweet potatoes from the oven, sprinkle with cheese, black beans, corn, diced tomatoes, and jalapeños.
  6. Return to the oven for an additional 5–10 minutes, until cheese is melted and bubbly.
  7. Top with diced avocado, chopped cilantro, and a drizzle of sour cream. Serve with lime wedges.