Skillet Sweet Potato Nachos With Black Beans, Corn, Jalapeños, Tomatoes And Yogurt Hummus Lime Sauce

"I bring out the skillet mostly on special occasions. #laborday2016 And if you're looking for a sauce to drizzle, mixing yogurt with a little garlic hummus, lime juice, and fresh dill just did it for me."
-- @chocolateforbasil

Recipe Intro From chocolateforbasil

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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 4 small sweet potatoes, sliced
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans
  • 1 cup fresh corn
  • 1 cup salsa, of choice
  • 1 cup guacamole
  • Cilantro, To Taste
  • Black olives, optional
  • 2 tablespoons Greek yogurt
  • 1 tablespoon garlic hummus
  • 1 lime, juiced
  • 1 tablespoon freshly chopped dill


  • Step 1

    Preheat oven to 425˚F. Toss the sweet potatoes with the olive oil, salt and pepper and add them to a cast iron skillet. Roast for about 15 minutes, turning them once, or until they are tender on the inside and slightly crunchy around the edges.

  • Step 2

    Remove from oven and top with tomatoes, black beans, corn, salsa, guacamole, cilantro and olives (if using).

  • Step 3

    Make the sauce by whisking together the yogurt, hummus, lime juice and chopped dill. Add water to thin until desired consistency has been reached. Drizzle sauce on top of sweet potatoes and enjoy!