Nachos have to be one of my favorite foods, but thanks to all those fried chips and layers of cheese they’re kind of a guilty pleasure. One I’ll indulge in on a Saturday, but never during the week. These sweet potato nachos are the healthier alternative I’ve started making and are still SO good. They’re the perfect way to get your nacho fix without feeling guilty afterwards. You may not even miss the tortilla chips!
If you use a mandolin to do most of the prep work this will be a simple and quick meal to throw together. I couldn’t live without my mandolin, even though it sent me to the hospital last week! For once, my husband was home for dinner. I was being careless talking to him while slicing sweet potatoes and managed to slice away a big chunk of my pinky finger. They thought the area would be too tight for stitches, so they cauterized me instead (OW!), and almost a week later it is STILL sore, but healing. Don’t be like me, use the hand guard and pay attention to what you’re doing while using a mandolin. Handy as they are, they can be so dangerous. Even though this KitchenAid mandolin is the one I sliced myself on, I still highly recommend it. It was totally my fault, and if you use it properly and mindfully you should be just fine. Anyhow, dinner that night ended up being Jimmy Johns. Then I made this recipe days after the pinky finger catastrophe without any issues, other than a bit of anxiety at facing that blade again.
I love these nachos just how they are, but for Zack I put a small layer of tortilla chips on the bottom, and then layered the cooked sweet potatoes, followed by the all the toppings. I fear he lives a tortured existence thanks to how healthy I try to eat, so I’m always trying to find ways to make his half of dinner during the week a little bit more fun. Oh to be a man and be able to eat whatever the hell you want. He seriously loved these though, so if you’re somebody who is unsure of the whole sweet potato thing I think adding just a few tortilla chips is a good way to eat these. It’ll still be healthier than normal nachos! And then for people like me who have to watch every little bite of food that goes into their mouth, you always have the option of omitting the cheese, or at least half of it. I think next time I’ll be happy to skip the shredded cheese and just crumble cotija on top. There’s so much flavor going on, I doubt it’ll even be missed. However you eat these, I’m pretty sure you’ll love them. I think these are going to be making a weekly appearance this summer in our house!
- 2 Large sweet potatoes, sliced into thin rounds
- 1 Tablespoon olive oil
- 1 Teaspoon Chili Powder
- 1 Teaspoon Sea Salt
- 1.5 Cups shredded cheese (I used white cheddar)
- 15oz Can black beans or refried beans
- 1 Cup corn
- 1-2 Avocados, cut into squares
- 3 Radishes, sliced thinly
- 1 Jalapeño, sliced thinly (optional, or use pickled)
- Cotija cheese
- Lime wedges
- Greek yogurt or sour cream
- Preheat oven to 400F.
- Place the potato slices onto a large baking sheet lined with parchment paper (I recommend using a mandolin to slice them thinly and uniformly), and drizzle with olive oil. Sprinkle the salt and chili powder on top, adding more to taste if you wish. Bake in the oven for 20 to 30 minutes, flipping them halfway through. *You may need two baking sheets to cook all of the slices on.*
- When the potato slices are crispy remove them from the oven. Spread the shredded cheese on top, and bake for about another three to five minutes, or until the cheese is melted.
- Assemble the nachos by layering the beans, corn, avocado, radishes and jalapeños. Sprinkle the cilantro and cotija cheese on top, squeeze lime juice all over, and serve immediately with Greek yogurt or sour cream on the side.