Say hello to your new favorite way to eat nachos! These Healthy Sweet Potato Nachos pack a punch of flavor and nutrients in every bite. The roasted sweet potato slices are loaded with a mixture of seasoned ground beef, fiber-rich black beans and sneaky cauliflower rice. Finish it off with a sprinkle of cheese and you have an easy, healthy dinner ready in just 30 minutes!
There’s something so nostalgic about nachos! I feel like it was always our default “lazy meal” growing up — my mom would just throw some cheese onto tortilla chips and pop it into either the microwave or oven. And I was super picky back then so I didn’t even want salsa or any other toppings on them LOL. Safe to say my diet has changed quite a bit since then but my love for nachos has remained fierce!
Now there’s nothing wrong with tortilla chips, but I really try to prioritize eating whole foods so I wanted to create a nacho recipe that swaps out the usual tortilla chips for sweet potato rounds. It will never be the *exact same* but for a healthier option, I think they rock! Sweet potatoes are truly such a gift from nature – they are naturally sweet, loaded with micronutrients and high in fiber, especially if you leave the skin on.
Once the sweet potato slices are roasted, we’ll top them off with a smoky and spicy ground beef mixture that includes some black beans and cauliflower rice for extra fiber. And don’t forget the shredded cheese…lots of it! These Healthy Sweet Potato Nachos are such a fun and satisfying dinner that doesn’t take too much effort. Can’t wait for you to try them!
Why You’ll Love these Healthy Sweet Potato Nachos
- They are high in protein and fiber, for a well-rounded dinner!
- They’re quick and easy to make, coming together in just 30 minutes.
- The ground beef topping is full of smoky, spicy chipotle flavor.
- You can customize them with whatever toppings you love!
- Sweet potato rounds make for the perfect healthier alternative to tortilla chips.
What You Need to Make these Healthy Loaded Sweet Potato Nachos
For the Sweet Potato Nachos:
- Sweet Potato: This healthy take on traditional nachos uses thinly sliced and roasted sweet potato as the vessel, instead of tortilla chips. I keep the skin on for added fiber, and thinly slice them using a knife or mandolin.
- Cooking Spray or Oil: For coating the sweet potato in before roasting.
- Kosher Salt: To season the sweet potato – measure with your heart.
- Ground Beef: These sweet potato nachos are loaded with protein, thanks in part to the ground beef. Feel free to use whatever leanness you prefer, but drain off any excess fat after browning it. You could also use ground turkey or chicken.
- Chili Powder, Cumin, Smoked Paprika & Kosher Salt: This is my go-to spice blend in many Mexican-inspired recipes.
- Black Beans: For added protein and fiber.
- Frozen Cauliflower Rice: This is an optional ingredient, but you know I love my hidden veggies! No need to thaw the cauliflower rice.
- Fresh Garlic: Fresh minced is always best, but in a pinch you could substitute about 3/4 tsp garlic powder.
- Chipotle Peppers + Adobo Sauce: To add some extra smoky spicy flavor to these sweet potato nachos, we are chopping up a few chipotle peppers and also adding in some of the adobo sauce that comes in the can. You can find these in the international section of most grocery stores.
- Shredded Mexican-Blend Cheese: Can’t have nachos without a layer of melty cheese!
For Topping Ideas:
- Pico de Gallo: Homemade or store-bought, for a touch of freshness.
- Avocado: Chunks of avocado add creaminess, healthy fats and fiber. Guacamole is great here too!
- Chopped Cilantro: For the aesthetic vibes and a pop of flavor.
- Greek Yogurt or Sour Cream: Dollop it right on there!
How To Make Healthy Sweet Potato Nachos
Roast the Sweet Potato Slices:
First, preheat your oven to 425F. Add sweet potato slices to an extra-large baking sheet (21×15″). and spread out evenly so that there’s no overlap. If you don’t own one this big, I recommend splitting it between two normal-sized baking sheets. Then, spray or brush the top of each sweet potato slice with oil and season with kosher salt. Flip, and repeat on the other side. Transfer to the oven to roast for 15 minutes, flipping halfway.
Prepare the Ground Beef & Black Bean Mixture:
Meanwhile, bring a large pan to medium heat. Once hot, add ground beef and break apart with your spatula. Season with chili powder, cumin, smoked paprika, kosher salt & black pepper. Continue cooking until just browned through. Drain off any excess grease/liquid, then add in the black beans, frozen cauliflower rice, garlic, chipotle peppers and adobo sauce. Cook for 3 more minutes, stirring occasionally.
Top Sweet Potato Slices with Ground Beef & Cheese:
Reduce oven temperature to 400F. Push the sweet potato slices closer together on the baking sheet (if you were using two baking sheets, at this point you can consolidate to one). Then, spread the ground beef mixture evenly over top, followed by the shredded cheese. Return baking sheet to the oven for about 5-8 more minutes, or until cheese is melted.
Garnish & Enjoy:
Finally, garnish the sweet potato nachos with whatever your heart desires – I like to do chunks of avocado, pico de gallo, chopped cilantro and dollops of greek yogurt/sour cream. Enjoy!
Substitution FAQs:
- Can I use ground turkey or chicken instead? Absolutely! These sweet potato nachos can be made with whatever ground meat you prefer, but I suggest 93% lean, not 99%.
- What can I substitute for chipotles in adobo? If you don’t have these on hand, no worries! You could just increase the amount of the other dry spices (a taco seasoning blend is great too), or add in a bit of chipotle powder if you have it.
- How can I make this recipe dairy free? Simply substitute a dairy free shredded cheese that you know melts well – I believe Trader Joe’s carries a dairy free Mexican-blend cheese!
- I don’t like cauliflower, do I have to include it? Although you can’t really taste the cauliflower rice in here, it’s definitely not a required ingredient. Feel free to omit it and your sweet potato nachos will still turn out great!
- Can I use normal potatoes instead of sweet potato? I have not tested this! It would likely work, but the cook time may vary.
Equipment Recommendations:
- Extra Large Baking Sheet: This is the best $15 I’ve ever spent! This baking sheet is 21″ x 15″ and allows you to fit so much. If you don’t have one of these, you’ll want to split the sweet potato slices between two normal-sized baking sheets so that there’s not too much overlap. More overlap = more soggy sweet potato!
How Should I Store Leftovers?
These Healthy Sweet Potato Nachos are best enjoyed fresh out of the oven while still warm. However, once cooled down, you can store leftovers in an an airtight container for up to 4 days. I recommend leaving off the additional toppings until you’re ready to eat.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Mexican-Inspired Recipes?
- Sheet Pan Elote Meatballs with Roasted Veggies
- Quick Baja Shrimp Tacos (Not Fried!)
- Southwestern Chicken Salad
- Crispy Black Bean and Cheese Tacos
- Dutch Oven Carnitas Bowl Recipe
Healthy Sweet Potato Nachos
Equipment
- extra large baking sheet or 2 normal baking sheets
- can opener
- colander
- large pan
- spatula
Ingredients
- 1 lb sweet potato cut into thin slices (¼" or less)
- cooking spray or oil
- kosher salt
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- kosher salt & black pepper to taste
- 1 can black beans drained & rinsed (16oz)
- 6 oz frozen cauliflower rice (optional)
- 3 garlic cloves minced
- 2 chipotle peppers in adobo chopped*
- 3 tbsp adobo sauce *
- 4-6 oz shredded mexican-blend cheese
Topping Ideas:
- pico de gallo
- avocado chunks or guacamole
- chopped cilantro
- full-fat plain greek yogurt or sour cream
Instructions
- First, preheat your oven to 425F. Add sweet potato slices to an extra-large baking sheet (21×15") and spread out evenly so that there's no overlap. If you don't own one this big, I recommend splitting it between two normal-sized baking sheets. Then, spray or brush the top of each sweet potato slice with oil and season with kosher salt. Flip, and repeat on the other side. Transfer to the oven to roast for 15 minutes, flipping halfway.1 lb sweet potato, cooking spray, kosher salt
- Meanwhile, bring a large pan to medium heat. Once hot, add ground beef and break apart with your spatula. Season with chili powder, cumin, smoked paprika, kosher salt & black pepper. Continue cooking until just browned through. Drain off any excess grease/liquid, then add in the black beans, frozen cauliflower rice, garlic, chipotle peppers and adobo sauce. Cook for 3 more minutes, stirring occasionally.1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, kosher salt & black pepper, 1 can black beans, 6 oz frozen cauliflower rice, 3 garlic cloves, 2 chipotle peppers in adobo, 3 tbsp adobo sauce
- Reduce oven temperature to 400F. Push the sweet potato slices closer together on the baking sheet (if you were using two baking sheets, at this point you can consolidate to one). Then, spread the ground beef mixture evenly over top, followed by the shredded cheese. Return baking sheet to the oven for about 5-8 more minutes, or until cheese is melted.4-6 oz shredded mexican-blend cheese
- Garnish the sweet potato nachos with whatever your heart desires – I like to do chunks of avocado, pico de gallo, chopped cilantro and dollops of greek yogurt/sour cream. Enjoy!pico de gallo, avocado chunks, chopped cilantro, full-fat plain greek yogurt
Video
Notes
Nutrition
Did you make this recipe?
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