Make your game day menu complete with our Sweet Potato Nachos. We know it can be tough this time of year to stay on track but you and your guests will be off to a healthy start with this crowd favorite recipe! The sweet potato chips are homemade and baked, we went easy on the cheese and chose whole, clean ingredients so you know exactly what you are eating, unlike with store-bought versions. Plus we have a helpful tip for getting those taters extra crispy so stay tuned below.
Okay, so we weren’t going to leave you in suspense for THAT long. The key to getting crispy sweet potatoes whether your making chips, fries of regular old diced potatoes is to soak them in water after they are cut. So once you cut them into ¼” thick slices, toss them all in a large bowl and cover them completely with water. This will draw out the starch from the potatoes and the water will start to turn cloudy. We try to soak them for a least 10 minutes prior to baking. The other tip is to use silicone baking mats, these are super great nonstick mats so you don’t have to use any oils! The last thing to note is to give your potatoes some space, you don’t want to overcrowd the pan or overlay them which will hinder their crispiness ability. So we used 2 cookie sheets to give our slices enough room.
Layer on the flavors
- Sweet Potatoes
- Black beans
- Corn
- Tomatoes
- Red & green onions
- Avocados
But you don’t have to stop there! Feel free to put your own spin on it and top with your favorite taco night flavors. And speaking of taco night, this recipe makes a great side to any Taco Tuesday fiesta, a main dish for Meatless Monday or a healthy afterschool snack for the kiddos.
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Sweet Potato Nachos
Equipment
Ingredients
- 2 large sweet potatoes
- ½ cup black beans
- ½ cup corn
- 2 small tomatoes
- ½ cup red onion
- 2 avocados
- 1 large green onion
- ⅓ cup cilantro
- ¼ cup cheese (omit for vegan or sub with vegan cheese)
- 1 lime
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- Salt & pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Wash sweet potatoes and slice into ¼ inch thick rounds. Add the slices to a large bowl and fill enough water to cover the slices and set aside.
- Dice the tomatoes, red onion and avocado and lightly chop the cilantro and set aside.
- Line 2 baking sheets with silicone baking mats. Remove the sweet potato slices from the water and pat dry with a towel.
- Add the slices to the lined baking sheet being sure not to overlap them and leave space between the slices.
- Spray with oil (we used avocado oil) and use half of the spice mixture on one side of the sweet potato slices. Then turn the slices over, lightly spray again with oil and add the remaining spice mixture evenly to the slices.
- Bake in the oven for about 40 minutes, flipping halfway through. The potatoes will be crispy around the edges but still a little soft. If you want them crispier, bake longer.
- Remove from the oven and assemble the nachos by layering the baked sweet potato slices on a plate or tray.
- Next layer on black beans, corn, tomatoes, red onion and avocado.
- Grate the cheese over the nachos and top with cilantro and squeeze lime and serve!
