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Sweet Potato Loaded Nachos

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40min

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4 servings

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These Sweet Potato Loaded Nachos offer a healthier twist on the classic appetizer, using crispy baked sweet potato rounds as the base instead of tortilla chips. Topped with melted cheese, fresh salsa, and creamy guacamole, these nachos deliver a perfect balance of flavors and textures. The natural sweetness of the potatoes pairs beautifully with the savory toppings, creating a colorful, nutritious dish that's perfect for sharing. Easy to prepare with simple ingredients, this crowd-pleasing snack satisfies nacho cravings with a nutritious upgrade.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2
Prepare the sweet potatoes

Wash sweet potatoes thoroughly. Slice into 1/4-inch thick rounds. In a large bowl, toss sweet potato slices with olive oil, salt, pepper, and cumin.

3
Bake the sweet potatoes

Arrange sweet potato slices in a single layer on the prepared baking sheet. Bake for 15 minutes. Flip slices and bake for another 10 minutes until edges are crispy.

4
Prepare the salsa

Dice tomatoes. Finely dice onion. Chop cilantro. In a bowl, combine tomatoes, onion, and cilantro. Squeeze lime juice over mixture. Add salt and stir to combine. Set aside.

5
Prepare the guacamole

Cut avocado in half, remove pit, and scoop out flesh. Mash avocado in a bowl. Finely dice remaining onion. Mince garlic. Add onion, garlic, and chopped cilantro to avocado. Squeeze lime juice over mixture. Add salt and stir to combine. Set aside.

6
Add cheese to sweet potatoes

Once sweet potatoes are crispy, remove from oven. Arrange them in an overlapping pattern in the center of the baking sheet. Sprinkle cheese evenly over the sweet potatoes. Return to oven for 2-3 minutes until cheese is melted.

7
Assemble the nachos

Transfer the cheesy sweet potatoes to a serving platter. Top with prepared salsa. Add dollops of guacamole.

8
Finish and serve

Sprinkle with remaining cumin, salt, and pepper. Garnish with any remaining cilantro. Serve immediately while still warm.

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