Fiber, potassium, vitamin A, oh my! Sweet potatoes are complex carbs that serve as a nutrient powerhouse from their antioxidants all the way down to keeping you full or satiated. My favorite way to use them is as a blank canvas—meaning the sky is the limit. These Sweet Potato Nachos are a great example!
When I first started making sweet potato nachos, I knew I was on to something. They had the flavor and comfort of regular nachos, but actually kept me full after eating them. I was sold and wanted everyone else to get on board, so I added a recipe to my eBook, Fast Food Reinvented (click here to purchase), and it has easily been a game changing recipe among those who have purchased. I decided to share this recipe with you all, not only as a glimpse into a simple recipe that will amp up your meal prep (and potentially hosting) skills, but because the world needs to make these!
By cooking up sweet potatoes into crispy chips or roasting them whole, you’ve got a versatile dish every time that comes with an endless amount of topping combinations. From sweet to savory, breakfast to dinner, white-fleshed Japanese sweet potatoes to classic orange ones, sweet potatoes of all varieties are your best friends. Every artist starts with a blank slate. Here’s yours:
First things, first — we have the make the chips:
Grab your favorite dip (ex: hummus, tzatziki, guacamole, etc.) and you’ve got a great healthified chip option. If you’re interested in amping them up and making a meal out of it, turn these to sweet potato nachos. Once again, you can have a variety of toppings, but the idea behind it is that sweet potatoes are a more filling and nutritious option compared to regular chips like tortilla chips; you’ll eat fewer, get more nutrition for your buck, and still be satisfied. Party pleaser recipe below:
Baked Sweet Potato Chips
You’ll need:
- Sweet potatoes
- 2 tablespoons of avocado oil
- Spices
Directions:
- Preheat oven to 425°F.
- Clean and scrub sweet potatoes well.
- Pat dry and slice sweet potatoes into thin slices (about 1/2 inch thick)
- In a bowl, transfer sweet potato rounds, avocado oil, sea salt, pepper, and extra spices of interest to taste. Give it a great mix so the rounds will be evenly coated.
- Transfer to parchment lined baking sheet and cook for 20 minutes. Check on them and flip; cook for another 5 minutes or until golden brown.
Pro tip: make a few extra sweet potatoes so that you can recycle as a side dish, snack, or to make nachos.
Now it’s time to transform your chips into sweet potato nachos!
The Best Nachos
Directions:
- Preheat oven to 425°F.
- Grab your crispy sweet potato rounds and line them up evenly on a parchment-lined baking sheet.
- Get going on your favorite nacho toppings. Pictured here is taco-seasoned ground beef, black beans, jalapenos, pepper jack cheese, corn salsa, and fresh cilantro.
- Cook for 5-10 minutes, or until cheese is melted to your preference.
Serving tip: take the sweet potato chips out of the oven and add dips directly on the side of the parchment (ex: avocado or guacamole, salsa, whole greek yogurt as a substitute for sour cream, etc.). It’s a great meal with easy clean up!
Have you tried sweet potato nachos? What are your favorite combos? Be sure to let me know and tag me on Instagram to show me your creations!
These are one of my favorite go to dinners! Most of the ingredients are usually on hand and everyone in my family loves them. Thank you for the recipe, Dana!
I’m so happy to hear, Trisha. Thank you for sharing this!
These look amazing! I cannot wait to try them!
Please report back. Hope you love them!
These are a game changer and an absolute STAPLE in my house since I first saw you talk about them on the ‘gram. Ugh, soooo good. Thanks Dana!
This makes me so happy to hear, Kathy. Thank you for sharing and making these on repeat!
Yum! I wish TJs or Whole Foods was closer for the white sweet potatoes. Brilliant to roast like that first!
They work with any sweet potato, even white potato (ex: Yukon, or russet; but be sure to make them extra crispy to hold the toppings). Another place to check for Japanese sweet potatoes (the white sweet potatoes with purple skin; also known as Murasaki sweet potatoes) is your local Asian Supermarket or International Supermarket. That’s where I originally found them. Please report back if you find them!
Thanks for the reminder. I love nachos and dips in the summer.
You’re very welcome. I’m a nachos and dip person all year round 🙂 Hope you enjoy!
This sounds delicious. Can’t wait to try it.
Hope you enjoy them, Mary Kate!
These look bomb! So happy to see a savory snack with sweet potatoes- they’re my fav! Making this ASAP! Thanks lady!
They’re on repeat over here for 6 plus years, and I can’t stop won’t stop. Hope you’ll enjoy and join me!
Just tried these and my boys loved them! Delicious!
This makes me so happy! A hit with all ages, thank you for sharing.
I have personally made these with yams and they’re so freakin’ good! I do mine with beans, no beef. Super easy to customize.
Yes! So versatile. I love to change them up from plant-based to meat, there are so many options. Even changing up the salsa or spices used makes them different each time!
These look awesome! I’m definitely going to make these😋
I’m biased, and I’m with you. So glad! Hope you enjoy them.
I am a huge sweet potato fan and am always trying to find new recipes for them! Unfortunately for my husband he doesn’t like them as much, he tolerates them because he loves me 😆
Please try these with your husband and report back! You could even do half sweet / half white potatoes and see how it goes! The fiber from the potatoes plus nutrients make it a filling and nutritious sub for your typical nacho chip.
We’ve made these every single week since the first time we made them. They’re filling, easy, and versatile. Thanks for the great idea and recipe, Dana!
This makes me so happy! So happy you’re on the sweet potato nacho train (raise the roof emoji)!
These look amazing! Definitely making these next nacho night!
Thanks Courtney. Hope they’re a crowd pleaser!
I’m making these tonight. Using russets though because that’s what I have on hand.
That sub works, and changes up the texture and taste for some more versatility — I would just recommend making sure the potatoes are crispy and sturdy before adding toppings! Keep me posted on how it goes.
Yes, that was my plan…to make sure they are EXTRA crispy. No one wants soggy nachos!!! Haha!
I’m with you — no one wants soggy nachos!! Team extra crispy in full effect. Please report back on the level of deliciousness!
Had to comment on this too because nachos are everything. I try to eat mindfully. We can’t figure out if my migraines are solely triggered by environment or if I have some food triggers. I don’t eliminate foods entirely but I do limit and this is such a fun and delicious way to eat one of my favorite meals! And if helps that I have a serious love of sweet potatoes!
All about finding what works and feels best for you here. This recipes is an original Eats 2 Know classic that I’ve been trying to get people hooked on for years, and it makes me so happy when anyone gets on board. Keep me posted on how it goes, it’s truly a crowd pleaser!
I am adding these to my Whole30 meal plan! I will have to leave out the beans and cheese, but those jalapeños are for sure staying!! Ground beef, salsa, cilantro…Yum!
All about that combo. If you want to get extra fancy, you could make a quick and easy cashew cheese or crema, which would go well here (and follow W30 guidelines). Hope you enjoy!
You know what’s funny? I’ve been making these nachos since I started following you, and you have been posting about them. I tag you, but it just dawned on me that my Insta is private, so of course you don’t see that. I will have to take a picture next time and DM you. Anyway, they are delish. The last time I made these, I used shrimp, leaving off the cheese. But I guess that begs the question…are they really nachos without cheese? I have a weird thing with any kind of fish or shrimp with cheese. Thank you for a great recipe, and pro-tips.
Ah, that’s a huge downfall of Instagram! But I also understand the privacy. Your combo sounds super innovative! Yes, please share with me whenever you’re up for it. Very happy to hear you’re a fan of this recipe!!
This is a WINNER! Being a texture person, I really can’t deal with the sogginess of the chips in regular nachos and this SOLVES THE PROBLEM while adding flavor, filling and nutrition! Love it.
This makes me so happy! I’m here for it, thanks for sharing!
Love this take on nachos! Such an ultimate comfort food for me, and it’s awesome to find new ways to spice it up and make it even more delicious.
Thanks, Emily. Hope you enjoy!!
Umm…. how did I not know these were a thing???? I am 100% going to make these! Have a bunch of sweet potatoes to use up. This is going down this weekend without question!
They are so a thing! An original over here in my household. I can’t wait to hear what you think of them!
I tried this recipe yesterday and it was extremely good
Major win, thank you for sharing!!