These Sweet Potato Nachos are loaded with taco beef, melted cheese, pico de gallo, guacamole and jalapenos for a healthy, high-protein meal!
I love how these sweet potato nachos turn simple ingredients into an easy and fun meal. It’s my healthier twist on a classic nacho night, using sweet potato rounds in place of chips. It’s so much more flavourful and satisfying especially with extra guac!
Why you’ll love this recipe
- Easy weeknight dinner: These sweet potato nachos are loaded with taco beef and all your favourite toppings for a fun dinner that comes together with minimal prep. Great for gameday too!
- Healthy nacho night: Made with sweet potatoes, lean ground beef and fresh pico de gallo and guacamole, these nachos are packed with protein, fibre and veggies.
Ingredients and substitutions
- Olive oil – Use avocado oil or another neutral cooking oil.
- Sweet potatoes – The star! But you can swap for russet or Yukon Gold potatoes.
- Extra-lean ground beef – Use ground turkey or chicken for a leaner alternative.
- Taco seasoning – Homemade taco seasoning or use store-bought.
- Cheddar cheese – Swap for Monterey Jack or a Mexican cheese blend.
Pico de gallo
- Tomatoes – Roma tomatoes are best because they’re less watery, but any tomato works or use store-bought to save time.
- Red onion – Use white onion or finely chopped green onions.
- Lime juice – Fresh lemon juice works in a pinch.
- Cilantro – Leave it out or use fresh parsley if you’re not a cilantro fan.
Guacamole
- Avocado – Use ripe avocado or use store-bought guacamole to save time.
- Red onion – Substitute white onion or green onions.
- Lime juice – Fresh lemon juice works too.
- Cilantro – Omit it or use fresh parsley.
Optional toppings
- Pickled jalapeños – Fresh sliced jalapeños, or skip them for a milder version.
- Sour cream – Swap for plain Greek yogurt for extra protein.
- Cilantro – Use as a fresh garnish or leave it off.
How to make sweet potato nachos
Step 1: Prep and bake the sweet potatoes
Slice the sweet potatoes into coins then season and bake.
Step 2: Prep the toppings
Make the pico de gallo and guacamole if you’re not using store-bought.
Step 3: Cook the ground beef
Season and brown the ground beef until cooked through.
Step 4: Finish and serve
Add cheese and let it melt then add all the toppings and enjoy!
Tips & Variations
These sweet potato nachos couldn’t be easier, but here are some tips and ways to make them your own:
- Sweet potatoes: Find longer, thinner sweet potatoes if possible. It’ll be easier to cut and closer to a chip size.
- Slice evenly: Cut sweet potatoes into ½-inch rounds so they cook evenly and hold up under the toppings.
- Don’t overcrowd the pan: Spread the sweet potatoes in a single layer so they roast instead of steam.
- Switch up the protein: Use ground turkey or chicken instead of beef, or try a plant-based option.
- Customize the toppings: Add black beans, corn, pickled red onions or your favourite salsa for extra flavour.
- Adjust the spice: Add more pickled jalapeños or fresh jalapeños if you like the heat or skip for a milder option.
- Homemade or store-bought: Make pico de gallo or guacamole fresh or find a ready-made option to save time. Try my corn salsa too!
Frequently asked questions
How do you keep the sweet potatoes form getting soggy?
Don’t overcrowd the pan! Arrange the sweet potato coins in a single layer with space between so that they roast instead of steam. Try and find longer, thinner sweet potatoes and evenly cut them into ½-inch rounds so they cook evenly and hold up under the toppings.
Can I make sweet potato nachos ahead of time?
I recommend roasting the sweet potatoes and serving it right out of the oven with the fresh toppings when it’s time to eat. You could cook the seasoned ground beef ahead of time and prep some ingredients like shredding cheese, dicing onion, and slicing the sweet potatoes, so everything is ready to go . You can also use store-bought pico or guac to save time.
Can I make these nachos without ground beef?
Yes! If you still want the added protein, swap the beef for ground turkey or chicken, or go vegetarian with black beans or plant-based ground meat. They’ll all be delicious with the taco seasoning and classic nacho toppings.
Storing and reheating
Storing: Store leftovers in an airtight container in the fridge for up to 4 days. Store toppings like the guac and sour cream separately.
Reheating: Reheat sweet potatoes and beef in a 350°F oven for 10–15 minutes or microwave until heated through. Add fresh toppings after reheating.
Freezing: I don’t recommend freezing the sweet potato nachos, but if you have leftovers of the cooked ground beef, it can be stored in a freezer-safe bag and frozen for up to 3 months. Defrost in the fridge overnight.
More simple sweet potato recipes
Loaded Sweet Potato Nachos
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1 tbsp olive oil
- 3 sweet potatoes washed and sliced into 1/2 inch thick coins
- salt & pepper to taste
- 1 lb extra-lean ground beef
- 1 tbsp taco seasoning
- 1 cup grated cheddar cheese
Pico de gallo
- 2 large tomatoes diced
- 1/4 cup red onion finely diced
- 2 tbsp lime juice
- 2 tbsp cilantro finely chopped
- 1/2 tsp salt
Guacamole (or use store bought)
- 1 avocado mashed
- 1/4 cup red onion finely diced
- 2 tbsp lime juice
- 2 tbsp cilantro finely chopped
- 1/4 tsp each salt & pepper
Optional toppings
- Pickled jalapenos
- Sour cream
- Cilantro
Instructions
- Preheat oven to 425 F. Wash sweet potatoes and slice into 1/2 inch thick coins. Spread on two parchment-lined baking sheets then drizzle with olive oil and season with salt & pepper. Add to oven and bake for 20 minutes, then flip and bake another 10-15 minutes.
- Meanwhile, mix ingredients together for pico de gallo and guacamole, and grate cheese.
- Heat a large skillet over medium-high heat, then add ground beef and taco seasoning, crumbling with a spatula and seasoning with salt & pepper to taste. Cook for 6-7 minutes until beef is cooked through.
- When sweet potatoes are cooked through, add cheese overtop and cook until melted, about 3-5 minutes.
- Remove from oven, then top with ground beef, pico de gallo, guacamole and pickled jalapenos. Serve with sour cream and more cilantro for garnish if desired and enjoy!
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