Sweet Potato Nachos

You love nachos, veggies, and sweet potatoes, you will most definitely be all over this recipe. This recipe was inspired by a few big sweet potatoes in my fridge, and the rest is history...

These nachos can be a little messy, so I like to use a combined method of eating with my hands as well as a fork and knife. But in my opinion, food should be fun to eat, so enjoy the messiness! Or don't I can't tell you what to do.

Sweet potato is delicious as it adds a sweetness (duh), but you can totally use regular potato for this recipe as well! It might just be slightly less legendary.

Protein

You can use any protein source on top that suits your vibe. I like to use both black beans and chicken, but you could throw some crumbled tofu on top, more black beans, chickpeas, or ground beef... You do you homie.

PRO TIP: Use plain Greek yogurt as your dip instead of sour cream for an added hit of protein. 1. I don't think you'll even notice the difference and 2. We love that extra dose of protein in the form of a dip. It's brilliant.

Happy nacho-ing!

Sweet Potato Nachos Recipe

Servings: 4

Time: 35 minutes

For the Sweet Potato

• 1 very large sweet potato, or 2 smaller ones cut into thin chips

• 2-3 tbsp olive oil

• 1 tsp salt

For Everything Else

• 1 bell pepper, diced

• 1/2 red onion, diced

• 1/2 cup corn

• 1/3 can black beans, rinsed

• 3 Boneless, skinless chicken breast*

• 1 cup grated cheddar cheese (or swap for crumbled feta)

• More toppings: zucchini, tomato, olives, fresh cilantro, etc.

• Dips: Salsa, guacamole, greek yogurt or sour cream

Method

1. Prepare your sweet potato by washing it and slicing it into thin circular chips. If you have a mandoline, time to put it to use!

2. If you have time, you can put these in water and keep them in the fridge until you are ready to make supper. (This just helps remove some of the starches)

3. Preheat oven to 425F. Place sweet potatoes on two baking sheets and evenly distribute olive oil over top and sprinkle with salt. Bake in preheated oven for around 20-30 minutes, flipping halfway. Keep an eye on these as smaller pieces may cook faster than larger ones. (this is the most labor intensive part - I believe in you)

4. Prepare other toppings while your sweet potato cooks, including cheese, onion, pepper, beans, cilantro and chicken. Feel free to add any other toppings you want to use up!

5. To cook chicken add your chicken breast (you can chop them up to reduce the amount of time) to a large pan over medium-high heat. Add a drizzle of olive oil and add chicken to the pan. Season with basic seasonings like salt, pepper, garlic powder, paprika, and anything else you would like to use. (or use a taco seasoning mix)

6. Also, prepare any dips you choose to make. I recommend this Guacamole Recipe in particular ;)

7. Once the sweet potato is cooked through and a little crispy, remove from the oven and combine all pieces onto one baking sheet.

8. Add all your nacho toppings. Put back into the oven for 5-8 minutes until cheese is perfectly melted.

9. Top with cilantro, and serve with your delicious dips!

*Use whatever protein you want here! I have done chicken, ground beef, and ground tofu. They are all delicious!

Nutrients

Approximate macros for 1/4 of recipe without dips using chicken breast

Calories: 379 Fat: 19g Sodium: 645mg Carbohydrates: 13g Fiber: 3g Protein: 37g