Baked sweet potato fries with all the nacho toppings.
It is all about the food for game days and these nacho fries are the best for the big game this weekend! They are topped with black beans, queso, tomatoes, roasted corn, and avocado.
Preheat oven to 400 degrees
Chop sweet potatoes in half lengthwise and then slice lengthwise again in about 1/4-1/2 in. thick slices depending on how thick you want your fries
Line two roasting pans with parchment paper and place in the oven. They will roast for 45-60 min depending on how thick they are sliced. Flip half way. I like to up the oven temperature to 450 for the last 15-20 minutes to get them brown and crispy
On a separate roasting pan spread out frozen corn and place in the oven if you have room in the oven. If not you can brown over the stove on medium heat until the corn gets light brown or just defrost from freezer.
Drain and rinse the black beans and set aside
Drain the tomatoes and set aside
Once sweet potatoes are almost done dice avocado and warm up queso
On one of the roasting pans or your serving plater put all the sweet potatoes in an even layer and start topping with the beans, corn, tomatoes, queso, avocado, cilantro, salt, and lime juice.
