Make yourself some nachos made from REAL FOOD. These Southwestern Sweet Potato Nachos are perfect for game day or any week night dinner!
It’s the last week of January, do you know what that means? Football season is almost over! Don’t worry this recipe has come in the knick of time for the big game.
Today I’m partnering with the North Carolina Sweet Potato Commission to bring you the ultimate game day appetizer that doubles as a healthy weeknight meal. We took classic nachos and replaced the fried chips with roasted sweet potatoes for an equally as delicious (if not better) substitution! But first- check out this fun video we made to show you how easy it really is to make this recipe.
We were going through our most popular recipes on FFF so far in 2017 and like 1/3 of them contain sweet potatoes. LOVE. Rightfully so, they are our favorite root vegetable so they make a cameo in a lot of our savory recipes. One thing that I love about sweet potatoes is that they are a complex carbohydrate meaning that often times you can use them in place of rice, quinoa, or any other grain/carb. A complex carbohydrate means that they are digested slower, which is great for a steady source of energy. I also love the amount of nutrition you get from a sweet potato in comparison to a regular potato:
- vitamin a
- vitamin c
- manganese
- fiber
- antioxidants
Also, can I get a show of hands from those who LOVE sweet potato skins? Some of the best nutrients lives inside of those things! No more peeling, please.
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Sweet Potato Nachos
Ingredients
For the Sweet Potato Rounds
- 1 large sweet potato
- 1-2 tablespoon olive oil
- 1 teaspoons garlic powder
- 1 teaspoons cumin
- 1 teaspoon chili powder
- salt and pepper to taste
Toppings
- 1/2 cup cheddar jack cheese
- 1/4 cup black beans
- 1/4 cup sweet corn
- 1/4 cup guacamole
- 1/4 cup salsa
- 1/4 cup plain Greek yogurt
- sprinkle of cilantro
Instructions
For the Sweet Potato Rounds
- First, Preheat oven to 375ºF.
- Then, slice 1 large sweet potato into thin rounds and place on a baking sheet. Drizzle with olive oil and season with garlic powder, cumin, chili powder, and salt and pepper.
- Bake at 400ºF for about 20 minutes.
- Once sweet potatoes are cooked, top with cheese.* Then place back in the oven for 2 more minutes to melt the cheese.
- Top with corn, black beans, guacamole, salsa, plain Greek yogurt, and cilantro.
- ENJOY!
Tips & Notes
- If you want the beans and corn to be warmed up with the cheese, add to step four in addition to the cheese.
Watch It
Nutrition facts
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Linley and I threw a football party to test this delicious game day app and told all of our friends to wear their favorite football team’s jersey. Being that we live in Minnesota, we had a lot of Viking’s fans as well as Packer fans <— whom I was rooting for 🙂
This post is sponsored by the NC Sweet Potato Commission. I was compensated and all opinions are my own. Thanks for supporting my love for sweet taters and Fit Foodie Finds!
I love nachos and I normally eat them with home-made guacamole. This is definitely a recipe that I will try. Thank you for sharing your recipes.
I don’t think I’ll be doing anything for the Super Bowl this year, but I might just make these nachos just for the heck of it. They look insane!! <3
They def seem EBF approved 😀
Ummm I know what’s on my menu – I might not even wait till the Super Bowl! Sweet taters are my fave!
YUM!!! These look amazing. Totally going to make them soon!