Sweet Potato Nachos
Sweet potato nachos have a base of soft, tender sweet potato slices that are loaded up with beans, cheese and your favorite nacho toppings for a healthier appetizer or easy meal.
Yield: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and sliced into ¼-inch rounds
- ¾ cup diced, cooked chicken
- ½ cup black beans
- 1 cup shredded Mexican blend or cheddar cheese
- ½ cup salsa
Optional toppings:
- Sliced green onions, chopped cilantro, Greek yogurt or sour cream, avocado or guacamole, pickled jalapeño slices, shredded lettuce, sliced or pickled red onions, olives, hot sauce, etc.
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a sheet pan with parchment paper for easy clean up. Place the sliced sweet potato rounds on the parchment paper in an even layer and bake at 400 for 20 minutes, until tender. Season lightly with salt and black pepper.
- Add the chicken (if using), black beans and cheese over top of the sweet potato rounds and return the sheet pan to the oven for 10-15 more minutes.
- Add salsa and any additional desired toppings and serve immediately.
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Notes
Sweet potatoes: I like using pretty large, round sweet potatoes for nachos so you get good sized slices. Also, be sure to slice them about ¼-inch thick so they are thin enough to cook through and get tender in the oven.
Chicken: It helps to chop the chicken into pretty small pieces, so it scatters better over the sweet potatoes. You can use a rotisserie chicken or leftover baked or grilled chicken.
Meat: You can skip the chicken if you want a vegetarian nacho, or you could sub pulled pork if you have some on hand. Or use cooked ground turkey or beef.
Beans: Black beans are my favorite, but you could substitute pinto beans if you prefer.
Cheese: I love using a Mexican blend cheese, but a sharp cheddar cheese would work too. You could also do a mix of cheddar and Monterey Jack or Pepper Jack cheese.
Tip: Make sure your toppings are ready to go. When the nachos come out of the oven, they need to be served immediately before they cool off too much. You can serve toppings in separate bowls on the side, or load them onto the nachos directly.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 27g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 481mg | Fiber: 5g | Sugar: 7g
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