Go Back
–+ servings
overhead view of sweet potato nachos
Print

Sweet Potato Nachos

An easy recipe using sweet potatoes as the base
Course Dinner, easy dinner, healthy dinner, mexican dinner
Cuisine Mexican, mexican american
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 494kcal
Author Kathi & Rachel

Equipment

  • 1 18x26 inch sheet pan
  • parchment paper

Ingredients

  • 2 large sweet potatoes (washed and peeled)

Nacho Toppings

  • 1 lb ground beef
  • 2 tbsp olive oil
  • taco seasoning
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp granulated garlic
  • 1/2 tsp smoked paprika
  • 1/4 tsp each salt/pepper

Toppings as Desired

  • 1 cup shredded cheese
  • 1 avocado (diced)
  • 1/4 red onion (diced)
  • 1 cup cherry tomatoes (cut/diced)

Instructions

  • Slice peeled sweet potatoes to thin, even slices.
  • Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. Add sweet potato slices, along with olive oil, and seasonings. Toss to fully combine, and arrange on the sheet pan so they don't overlap.
  • Bake for approximately 20-25 minutes, or until sweet potato slices are cooked to your liking.

Taco Meat

  • Add olive oil to pan, along with ground beef. Break apart ground beef, and add seasoning. Continue to cook until slightly browned and fully cooked to temperature. Allow to slightly cool and set aside.

Assembly Nachos

  • Transfer sweet potato slices to a serving platter, and add taco meat, shredded cheese, and toppings of choice. Serve, & enjoy!

Nutrition

Calories: 494kcal | Carbohydrates: 29g | Protein: 20g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 258mg | Potassium: 859mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16855IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 3mg