Easy & Tasty Sweet Potato Nachos

Try out this simple dish for a twist to your regular nachos! A super easy recipe and includes many common grocery items!

I recently stumbled upon this idea and have made it a few times since! My family absolutely loved it and it is now one of my favorite dishes to make. It is super easy to follow and you can add whatever toppings you want. The only real work put in is the slicing of the sweet potatoes!

You will not be disappointed with how the product turns out! Whether you want your sweet potato nice and soft or want them a little crispier like a chip, it is so easy to modify. It allows you to indulge on a great snack while trying to add a staple vegetable.

Sweet Potato Nachos

Ingredients

Everything here serves about 3-6 people depending on their desired serving size:

• 2-3 sweet potatoes

• 1 cup of shredded cheese

• 2 small chicken breasts

• 1 can of black beans

• smoked paprika

• garlic salt

• salt

• pepper

• tajin (optional)

• olive oil

• 1 avocado

• 2 roma tomatoes

• 1 bell pepper

• 1/2 cup of shredded lettuce

• sour cream

Instructions

Prepping the sweet potatoes

1. Preheat oven to 400°F and line 1 baking sheet with aluminum foil.

2. Start by rinsing the sweet potatoes with water and patting dry.

3. Take each sweet potato and thinly slice them up so they resemble the thickness of tortilla chips

4. After they are thinly sliced, combine them in a large bowl with the olive oil and seasoning mixture. (I season to taste and don't measure exactly the amount for each but be generous)

5. Line the baking sheet evenly with the sweet potatoes and be sure to spread them out for optimal cooking result

6. When the oven is done preheating, bake the sweet potatoes for about 20 minutes

Cooking the chicken

1. Season the small chicken breasts in the same seasonings as the sweet potatoes and drizzle in some olive oil.

2. I prefer to cook my chicken breast in an air fryer for about 18 mins at 375°F

3. The internal temperature of the chicken breasts should reach about 165°F to ensure doneness.

4. Once the chicken is done cooking, shred into small pieces.

Adding the warm toppings to sweet potatoes

1. Once the sweet potatoes are done in the oven, carefully take them out and add the can of black beans, half of the shredded cheese, the shredded chicken, and then add the remaining of the shredded cheese to the top. Be sure to spread it evenly

2. Pop the sheet back into the preheated oven at 400°F for about 4 more minutes to melt the cheese.

Prepping the cold toppings

1. Finely chop the bell peppers and tomatoes into small pieces

2. Dice the avocado into small cubed pieces

3. Set these aside for final assembly

Final assembly

1. Once the cheese is nicely melted on the potatoes, it is now time to put it all together.

2. Spread an even layer of the shredded lettuce on top, add the finely chopped tomatoes and bell peppers, as well as the diced avocado

3. When serving, the sour cream can be used as a topping if desired

4. The final product should resemble a platter of nachos with the ingredients spread evenly throughout the pan. Voila! Your nachos are ready. This recipe yields about 3-6 servings and can be stored without the avocado for about 2-3 days.

Let me know if you were able to try this out or if you have any suggestions of toppings to add. You can get rid of or add whatever you toppings I used on this while I have eaten it with the black beans and without!