Sweet Potato Nachos
Fresh and flavorful, Sweet Potato Nachos deliver the enjoyment you’d expect from tortilla chips in a more colorful form.
You might even forget they’re healthy, they are that good! Instead of stuffed, Sweet Potato Nachos leave you feeling…satisfied.
Begin with a base of thinly sliced orange sweet potatoes; I use the ribbon blade on my vegetable spiralizer, but a mandolin or chef’s knife make short work of the same task. Of course, you can use white or purple sweet potatoes, too but the orange are such a great color.
Arrange sliced sweet potatoes on a pan: the broiler tray that came with your oven is perfect. Season generously with Mexican-inspired spices like cumin, oregano, and chili powder and bake in a hot oven. You should see that the slices are tender with crisp edges – perfect!
Now top with beans and cheese and bake or broil until bubbly. Top with tomatoes, cilantro, and chives and enjoy for lunch or dinner!
People often ask what brand of vegetable spiralizer is my favorite. It is the Inspiralizer, which unfortunately has been discontinued. You might be able to find one on eBay. My next choice is a tie between OXO and Paderno, which are available in some department stores and widely available online. Better yet, check your local thrift shop! I often see spiralizers in thrift shops for between $5-10.
Find the OXO spiralizer at a local kitchenware shop or department store in your area or on Amazon.
The Paderno spiralizer is also an excellent choice.
Did you know there is a Chocolate Box Cottage shopping guide? It’s right here.
PrintSweet Potato Nachos
Ingredients
1 tablespoon olive, avocado, or coconut oil or ghee
2 medium orange sweet potatoes
1 teaspoon ground cumin
1 – 2 tablespoons oregano leaves
1 teaspoon chili powder
1/2 teaspoon salt
1 cup cooked white beans
2 cups grated Cheddar cheese
3 large garden tomatoes
1 2-oz. can sliced olives
1/4 cup chopped cilantro
1/4 cup sliced green onions or chives
Sour cream, optional
Instructions
Preheat oven to 400°F (205°C). Spread oil in a broiler pan or cookie sheet.
Peel sweet potatoes and slice thinly. I use my vegetable spiralizer; you can also use a chef’s knife or mandolin.
Toss sliced sweet potatoes in the oiled pan and shake or stir to get a little oil on each piece. Spread sweet potatoes in an even layer and season with cumin, oregano, chili powder, and salt. Bake in preheated oven 20-25 minutes, until mostly done.
Meanwhile, drain the beans, grate the cheese, and chop the tomatoes.
Sprinkle beans and cheese over the baked sweet potatoes and pop the tray back in the oven. Switch oven to broiler and cook until cheese is bubbly, about 5 minutes.
Remove from oven, scatter chopped tomatoes, olives, cilantro, and chives over the top of the nachos.
Serve immediately with sour cream, if desired. Refrigerate any leftovers in a covered container and enjoy within 3 days.
