Sweet Potato Nachos Recipe

This Sweet Potato Nachos recipe is a game-changer! Who knew nachos could be so healthy and delicious at the same time?!

I love taking traditionally un-healthy recipes and giving them a healthy spin. I want the world to know that healthy eating isn’t synonymous with boring eating or tasteless eating.

A few simple swaps and nachos can be a healthy, nutritious option or a snack, game-day appetizer, or even dinner!

That’s exactly what I did with this Sweet Potato Nachos recipe. A few simple changes to traditional nachos and we’ve got a more nutrient-dense, but still super tasty tray of healthy nachos!

The most obvious change is switching out the deep fried tortilla chips for sweet potato chips. We make these at home and even though they’re baked, they are still crispy.

Making the sweet potato chips is the longest part of this process because you have to make them in batches to get them crispy. It’s worth it, though. After all your batches are baked, you can put them all on one tray and they look like this:

It’s REALLY HARD to not eat up all of these chips before you even turn them into your Sweet Potato Nachos recipe. When I was making these, Luke kept coming over and stealing chips! I told him I’d make him another batch of sweet potato chips soon.

After your sweet potato chips are ready, we load them up with ground turkey, beans, a little cheese, and allll the toppings your heart desires. I use my homemade taco seasoning to season the ground turkey and I highly recommend it!

The sweet potato chips maintain some, but not all of their crispiness after they are loaded with toppings. It definitely becomes a fork nachos situation. Messy nachos are the best nachos, don’t you agree?

I also have a recipe for Mini Bell Pepper Nachos that is vegan, if you want a meat-free and cheese-free version of healthy nachos, check it out!

Sweet Potato Nachos Recipe

Crispy baked sweet potato chips, ground turkey with homemade taco seasoning, beans, and fresh vegetable toppings come together to make the most delicious AND nutritious tray of nachos!

• Author: Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 large sweet potato, very thinly sliced, preferably with a mandoline slicer *
• cooking oil spray
• 1/2 pound ground turkey
• 1 1/2 tablespoons taco seasoning 
• 1/4 cup water
• 1 cup cooked black beans
• 1 cup shredded Mexican cheese blend
• Additional toppings, as desired: diced tomato, diced avocado, sliced jalapeño pepper, salsa, green onion, etc.

Instructions

1. Preheat your oven to 350 degrees. If two baking sheets will fit in your oven, spray two baking sheets with cooking oil. Place the thinly sliced sweet potato rounds onto the trays, making sure they aren’t overlapping.** Spray the tops with additional cooking oil.
2. Bake the sweet potato rounds in the oven until they are starting to brown slightly, 10-15 minutes. The time will depend on how thin they are sliced and how large the rounds are. Watch them carefully so as not to burn them. Remove them from the oven. They will not be crispy immediately, but will crisp up within two minutes. If they do not, they need a minute or more in the oven. Remove your baked sweet potato chips from the sheet so you can bake another batch. Continue this process until all of your sweet potatoes are baked. (You’ll need to do about 4 tray fulls to bake one sweet potato.)
3. Meanwhile, in a skillet pan, break up the ground turkey over medium heat. Add the seasoning and water and sauté until the turkey is cooked through. Set aside.
4. Transfer all of your baked sweet potato chips to one tray. Top with the cheese, beans, and cooked turkey. Broil in the oven a few minutes until the cheese is melted.
5. Remove from the oven and add any additional toppings you desire and serve immediately. Enjoy!

Notes

*affiliate link

**If you overcrowd the tray, your sweet potato chips won’t get as crispy, which is why I do this in batches.

***Nutritional information includes the following toppings: 1 roma tomato, 1/2 large avocado, and 1 jalapeño pepper

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 160
• Sugar: 2.1 grams
• Fat: 8 grams
• Carbohydrates: 11.2 grams
• Protein: 11.4 grams

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