Umami Sweet Potato Nachos
Crispy baked sweet potatoes stand in for chips and add extra umami to this favorite appetizer.
Ingredients
- 1 Tbsp vegetable oil
- 2 medium-sized sweet potatoes or combine with russet potatoes unpeeled and thinly sliced
- ½ tsp umami seasoning (MSG)
- ½ tsp ground cumin
Pico de gallo salsa
- 1 cup tomatoes diced
- 2 Tbsp fresh cilantro chopped
- ½ cup red onion diced
- 1 Tbsp jalapeño chopped
- 2 Tbsp fresh lime juice
Toppings
- 1/2 cup cheddar cheese shredded
- 1/2 cup Chihuahua cheese or Monterey Jack cheese shredded
- ¼ cup light sour cream or Mexican crema
- 1 ripe avocado pitted, peeled, and diced
Instructions
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Preheat oven to 400° F. Brush medium sheet pan with oil.
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Drizzle the sliced sweet potatoes with the oil, then sprinkle with umami seasoning (MSG) and cumin, and toss to coat. Spread the sweet potatoes in a single layer on a sheet pan and bake until crisp and lightly browned on the bottom, about 25 minutes. Flip the sweet potatoes and bake for an additional 8 to 10 minutes. While the sweet potatoes bake, combine the salsa ingredients and set aside.
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Top the cooked sweet potatoes with cheese, return the sheet pan to the oven, and bake until the cheese is melted, about 5 minutes.
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Transfer to a large serving platter and serve topped with the salsa, sour cream or crema, and avocado.