Black Bean and Mango Sweet Potato Nachos

Preheat oven to 400 F. Skin a large sweet potato and slice evenly with a knife or mandolin. I sliced mine about 1/4 to 1/2 inch thick. Put them in a large bowl. Drizzle olive oil to coat sweet potato and add salt and pepper. Spread the potato slices in a single layer on a baking sheet that you’ve lined with parchment paper. Stick it in the oven and bake for 10 minutes.

Mix the plain Greek yogurt with the chopped cilantro in a small bowl. Set aside or in the fridge.

After 10 minutes of baking, take the pan out of the oven and flip the sweet potatoes with a spatula or your fingers. Bake for 10-15 more minutes. Remove pan from oven.

Take the sweet potatoes off of the baking pan and arrange them on an oven safe plate or dish. Add the black beans and mango and place the dish back in the oven for 5-10 more minutes.

Once the toppings are warm, take the dish out of the oven and top with green onion and avocado. Serve with cilantro Greek yogurt sauce!