These loaded sweet potato nachos are a fun take on the traditional nachos with tortilla chips. The sweet potato chips are topped with meat, cheese, fresh veggies, and any other favorite nacho toppings!
Why You’ll Love This Recipe
- These sweet potato nachos are a delicious recipe for a weeknight dinner, but are also a great shareable appetizer. Next time you are looking for a fun game day recipe, these loaded sweet potato nachos are a must!
- We incorporate an easy homemade taco seasoning to season the meat and peppers.
- There are many different ways to serve these nachos! They are easily customizable to your favorite toppings.
If you're looking for a more classic nacho recipe, give our loaded ground turkey nachos a try!
Ingredient Notes
- Sweet potatoes
- Olive oil or avocado oil
- Lean ground meat of choice (ground turkey, ground beef, or ground chicken)
- Bell peppers, diced
- Garlic powder
- Onion powder
- Cumin
- Chili powder
- Kosher salt
- Shredded cheese - cheddar cheese, Mexican cheese blend, Monterey jack cheese, and pepper jack are all great options that you can find at the grocery store. You could also swap the shredded cheese for a cheese sauce or queso.
- Nacho toppings of choice - some ideas include dollops of salsa, fresh homemade guacamole, sour cream or unsweetened plain Greek yogurt, jalapeño, pickled red onion (recipe in notes section), fresh cilantro, chopped green onions, fresh corn, squeeze of lime juice, avocado crema.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Cutting board and knife
- Large bowl
- Measuring cups and spoons
- Large baking sheet/sheet pan and parchment paper*
- Large skillet
- Rubber spatula or wooden spoon
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 400 degrees. Carefully slice the sweet potatoes into ¼-inch rounds and place them into a large bowl. Toss the sweet potato rounds with 2 teaspoons of olive oil and ½ teaspoon of salt. Line a baking sheet with parchment paper. Spread the sweet potato slices evenly on the parchment-lined baking sheet. Bake for 25-30 minutes, or until the sweet potatoes are tender.
Step 2: While the sweet potatoes are cooking, place a large skillet on the stove over medium heat. Add the other teaspoon of olive oil. Once the oil is hot, add the ground meat. Use a spatula to break the meat into small pieces as it cooks. Cook for 5-6 minutes, until the meat is fully cooked and no longer pink. Drain any excess grease.
Step 3: Add the garlic powder, onion powder, cumin, chili powder, and remaining ½ teaspoon of salt. Mix until the spice mix is well incorporated.
Step 4: Add the bell peppers.
Step 5: Let the mixture simmer for 2-3 more minutes, until the bell peppers are softened.
Step 6: Now, build the nachos. Remove the sweet potatoes from the oven and turn the oven to broil. Evenly spread the meat over the sweet potatoes. Next, evenly spread the cheese. Place the pan in the oven and broil until the cheese melts and is golden brown.
Step 7: Remove the pan from the oven and add any toppings of choice.
Tips & Variations
- For best results, make sure to cut the sweet potatoes into thin rounds, not thick rounds, to help them cook more quickly and evenly. This will also help the sweet potatoes to crisp up more. If you find that your nachos are softer than you want them to be, try spreading them out into a thin, single layer across multiple sheet pans.
- If you want a meatless option, you can replace the meat with a plant-based protein such as black beans or refried beans.
FAQ
These nachos are best eaten fresh, but if you have leftovers we recommend storing them in an airtight container in the refrigerator. You can reheat in the oven, air fryer, or microwave.
This recipe is gluten-free. It can be made dairy-free with the omission of cheese or by using a dairy-free cheese. For vegetarian nachos, swap the meat for beans. For vegan nachos, swap the meat for beans and omit the cheese or use a vegan cheese or cashew cream.
If you like this recipe, check out some of our other easy recipes that feature our favorite ways to serve roasted sweet potatoes:
- Roasted sweet potato and black bean tacos
- Roasted sweet potatoes (makes for a great side dish)
- Harvest bowl (Sweetgreen copycat)
If you make this loaded sweet potato nacho recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Loaded Sweet Potato Nachos
Ingredients
- 3 medium sweet potatoes
- 3 teaspoons olive oil, divided
- 1 pound lean ground meat of choice (beef, turkey, or chicken)
- 2 bell peppers, diced
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon cumin
- ¾ teaspoon chili powder
- 1 teaspoon Kosher salt, divided
- 1-2 cups of cheese
- Any nacho toppings of choice: salsa, guacamole, sour cream or unsweetened plain Greek yogurt, jalapeño, pickled red onion (recipe in notes section), fresh cilantro, chopped green onions, etc.
Instructions
- Preheat the oven to 400 degrees. Carefully slice the sweet potatoes into ¼-inch rounds and place them into a large bowl. Toss the sweet potato rounds with 2 teaspoons of olive oil and ½ teaspoon of salt. Line a baking sheet with parchment paper. Spread the sweet potato slices evenly on the parchment-lined baking sheet. Bake for 25-30 minutes, or until the sweet potatoes are tender.
- While the sweet potatoes are cooking, place a large skillet on the stove over medium heat. Add the other teaspoon of olive oil. Once the oil is hot, add the ground meat. Use a spatula to break the meat into small pieces as it cooks. Cook for 5-6 minutes, until the meat is fully cooked and no longer pink. Drain any excess grease.
- Add the bell peppers and the garlic powder, onion powder, cumin, chili powder, and remaining ½ teaspoon of salt. Mix until the spice mix is well incorporated. Let the mixture simmer for 2-3 more minutes, until the bell peppers are softened.
- Now, build the nachos. Remove the sweet potatoes from the oven and turn the oven to broil. Evenly spread the meat over the sweet potatoes. Next, evenly spread the cheese. Place the pan in the oven and broil until the cheese melts and is golden brown.
- Remove the pan from the oven and add any toppings of choice.
Notes
- Pickled red onion recipe:
- ½ red onion, thinly sliced
- 1 teaspoon Kosher salt
- 1 tablespoon sugar
- ½ cup water
- ½ cup white vinegar
- Thinly slice the red onion and add them to a medium bowl with the water, vinegar, sugar, and salt. Mix until combined and set aside while you make the sweet potato nachos. Top your nachos with pickled red onions and other toppings of choice.
- This recipe is gluten-free. It can be made dairy-free with the omission of cheese or by using a dairy-free cheese. For vegetarian nachos, swap the meat for beans. For vegan nachos, swap the meat for beans and omit the cheese or use a vegan cheese or cashew cream.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Sweet Potato Nachos." The nutrition is calculated using ground turkey and 1 cup of shredded cheese. The nutrition doesn't include the additional toppings of your choice.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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