These sweet potato nachos are an easy Mexican-inspired meal that’s way healthier than traditional nachos. They’re made with baked sweet potatoes and topped with all your favorite nacho toppings.
I can’t believe it is already May! We may still be in quarantine, but that’s no reason to not enjoy a fun Mexican fiesta at home in honor of Cinco de Mayo this week! Try making these delicious sweet potato nachos to go with your margaritas.
Nachos are the ultimate comfort food. Who doesn’t love filling a plate with tortilla chips and piling on shredded cheese for an afternoon or late night snack? These sweet potato nachos are a lightened up, more wholesome version that you can feel good about indulging in any night.
Sweet Potato Nachos
Homemade sweet potato ‘chips’ are the base for these healthy nachos. The chips are then topped with ground turkey, black beans, red peppers, melted cheese, cilantro, and all your favorite Mexican toppings. Serve them with guacamole and salsa, and you have a complete meal that will leave you full and satisfied.
What makes these nachos healthier?
- Instead of processed, highly salted chips, baked sweet potato rounds are used as the base
- Sweet potato ‘chips’ are low in fat, baked not fried, and are a great complex carbohydrate
- Sweet potatoes are also high in vitamins A, B, C, potassium, and iron
- High in protein from the lean ground turkey and black beans
- Also high in fiber from extra veggies and the black beans
- Incorporates healthy fats from topping it with avocado
Nachos are adaptable
The best thing about these sweet potato nachos is that you can customize the ingredients to meet any dietary needs. The nachos are also great topped with shredded chicken or lean ground beef. Vegetarians can substitute meat with tofu or tempeh crumbles, or just use beans. To make them fully plant based, substitute the cheese for vegan cheese and omit toppings with Greek yogurt and sour cream.
Greek yogurt as a topping?
Did you know plain Greek yogurt tastes shockingly like sour cream? Both provide a creamy, tangy taste to your favorite meals. However, sour cream is higher in fat and calories, while Greek yogurt provides more protein. Whenever I serve Mexican dishes, I often put plain Greek yogurt in a glass bowl. Everyone always thinks they’re eating sour cream!
The Best Nacho Toppings
With all these amazing nacho toppings, and super flavorful meal, no one will miss the chips.
- Red onion
- Cilantro
- Scallions
- Jalapenos
- Guacamole
- Tomatoes
- Olives
- Corn
- Salsa or Pico de Gallo
- Greek yogurt or sour cream
- Chipotle Sauce
Notes on homemade sweet potato nachos:
- When choosing sweet potatoes with these nachos in mind, I try to pick ones that are long, thin, and more uniformly shaped throughout. This makes it easier if you have to slice them with a knife, compared with the ones shaped like a baseball.
- To get a uniform slice I suggest using a mandolin or the slicer on your food processor. You can also use a sharp knife, just be sure to try to cut the slices as close to the same thickness as possible.
- Just a heads up, these sweet potato nachos won’t be quite as crispy as traditional nachos. I suggest eating them with a fork, especially with all the toppings.
These sweet potato nachos are perfect for Cinco de Mayo, great for a crowd, or just a weeknight dinner for a family who loves nachos.
Loaded Sweet Potato Nachos
Ingredients
- 2 medium-large sweet potatoes washed and peeled
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ¼ teaspoon chili powder
- ½ Tablespoon olive oil
- 1 lb lean ground turkey
- ½ onion diced
- 1 red pepper diced
- 2-3 garlic cloves minced
- 1-15 oz can black beans drained and rinsed
- 2-3 Tablespoons taco seasoning packet or see homemade recipe below
- 1 teaspoon cornstarch
- 1 cup water
- ¾-1 cup cheddar cheese shredded
- Scallions optional garnish
- Cilantro optional garnish
- Red onion diced (optional garnish)
Homemade Taco Seasoning
- 1 Tablespoon chili powder
- ¼ teaspoon garlic powder didn’t use because had fresh in the recipe
- 1 teaspoon Black pepper
- ½ teaspoon dried Oregano
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- 1 ½ teaspoon ground cumin
- Pinch Salt
Instructions
- Preheat oven to 400°F. Evenly slice sweet potatoes into thin rounds, about 1/4 inch thick, using a sharp knife, mandolin, or food processor.*
- Place the slices flat on parchment-lined greased baking sheet in a single layer (may need 2 baking sheets, don’t want to overcrowd). Mix the black pepper, garlic powder and chili powder in a small bowl. Lightly brush (or use spray oil) sweet potato with neutral oil and then sprinkle the seasoning mixture evenly over the sweet potato rounds.
- Bake sweet potatoes 25-35 mins flipping half way. The time will depend on how thin they are sliced. Be sure to watch them to make sure they don’t burn- it can happen quickly.
- While the sweet potato chips are cooking, brown meat until fully cooked, drain and set aside. Heat olive oil in a large pan. Once hot, add onion and red pepper, sauté until translucent and just starting to brown. Add the garlic and sauté until fragrant, 1-2 minutes.
- Mix the cornstarch with the taco seasoning mixture in a small bowl. To the pan add black beans, cooked turkey, taco seasoning mixture and water. Bring to a low simmer, letting it thicken for 15 minutes or until sweet potatoes are done roasting. Be sure to taste and add more seasoning to your liking. I added an additional teaspoon of chili powder for more spice.
- Remove the sweet potatoes from the oven. Transfer all of your baked sweet potato chips to one tray, they shrink down quite a lot when cooked and will fit on one tray. Arrange and slightly overlap the sweet potatoes, filling in empty spaces on the tray.
- Top the sweet potatoes evenly with meat mixture, then the shredded cheese. Place uncovered back into the oven to bake about 2-3 minutes, or until cheese is melted.
- Once the cheese has melted, remove from the oven. To serve, top with additional garnishes (scallions, red onion, jalapeno, cilantro). Serve with guacamole, Greek yogurt and salsa.
Nutrition Facts
*Try to make the sweet potato slices as similar in thickness as possible to make baking easier. I have always used a sharp knife but this time used the food processor, slicer set on 3 size, and it was very easy and quick I used my homemade taco seasoning mixture but you can also use store bought. Be sure to taste the meat and bean mixture after it simmers and add more seasoning to your liking. Want it more spicy? Add diced jalapeño to the meat or fresh sliced jalapeño as a garnish on top.
For more Cinco de Mayo recipe ideas check out:
Vegetarian Enchiladas with Black Beans & Sweet Potato
Stuffed Mexican Sweet Potatoes
What is your favorite Mexican meal to make?
Save For Later!
If you are not already following my blog, please subscribe to Rachel B the RD to have every new post delivered straight to your e-mail box! Sign up below!
