A delicious and healthy nachos recipe made with sweet potatoes and topped with cheese, bacon, avocado and tomatoes!
YES! Nachos CAN be healthy! I knew it! Nachos have to be one of my husband’s favourite snacks but I’ve avoided making them recently as I thought they were just too unhealthy. After a little pestering on his part I decided to come up with a healthier version. I’ve been making sweet potato crisps (or chips for my American readers!) for a little while now so why not use them as the base for this nacho dish? Perfect!
Cutting up a whole sweet potato into super thin slices can be a little tricky so I used a mandolin slicer and it literally took minutes. This made the slices super thin so if you would prefer them thicker then cut them by hand instead.
But once the sweet potatoes are sliced the hard work is all done. After that you just need to get your toppings ready and start layering up! I used bacon as one of my toppings but leave that out for a veggie version, or top the nachos with some chilli for a more authentic recipe!
If I hadn’t been serving these to my little fussy eaters I would also have added some jalapenos for a chilli kick. Yum!
I have to say the whole family really enjoyed these nachos. Obviously the sweet potato crisps won’t be as crispy as deep fried tortillas but I think they are a very acceptable substitute and pack a powerful nutritional punch at the same time.
Healthy Sweet Potato Nachos
Prep Time: 15 mins- Cook Time: 15 mins
- Total Time: 30 minutes
Yield: 2-4 1x
Category: Main Meal
Cuisine: Mexican
Print Recipe
Pin RecipeDescription
A delicious and healthy nachos recipe made with sweet potatoes and topped with cheese, bacon, avocado and tomatoes!
Ingredients
- 1 large sweet potato (approx 500g)
- 2 tbsp olive oil
- 1 tsp oregano
- 50g / 2 oz cheese
- 100g / 3.5 oz bacon
- 4 cherry tomatoes
- 1/2 avocado
- 1 spring onion
- 2 tbsp creme fraiche or sour cream
Instructions
- Preheat the oven to 220C / 420F and line some baking trays with parchment paper (I used three trays). Fill a large bowl with cold water.
- Wash and dry the sweet potato and, using a mandoline or a sharp knife, slice the sweet potato however thick or thin you would like them to be. Immediately dunk the slices into the bowl of cold water. This will help remove some of the starch and make the nachos more crispy.
- When the whole sweet potato has been sliced, drain the water from the bowl and pat the slices dry with kitchen paper. Add the olive oil and oregano and mix well.
- Transfer the sweet potato slices onto the lined baking tray. Don’t overcrowd the trays or stack the slices as this will prevent them from going crispy.
- I baked my slices in the oven for 12 minutes, turning once. Cooking time will depend on the thickness of your slices so please do keep a close eye on them so that they do not burn.
- Whilst the slices are cooking prepare the rest of your ingredients. Chop the bacon into small pieces and fry until crispy, grate the cheese and chop the tomatoes, avocado and spring onion.
- When the sweet potato slices are cooked, transfer them all to a skillet or baking dish. Add the grated cheese cheese and crispy bacon and return to the oven for 3 minutes or until the cheese has melted. Top with the chopped tomatoes, avocado and spring onion and add the creme fraiche or sour cream to the top.
- Serve immediately.
Genivieve says
March 5, 2018 at 10:42 amMy husbands new favourite meal! Such a good idea to make it healthier.
★★★★★
Stacey Guilliatt says
February 13, 2015 at 9:18 pmOoh this looks amazing, pinning! #tastytuesdays
Ciara Attwell says
February 14, 2015 at 8:08 pmThanks Stacey! x
Richard says
February 2, 2015 at 4:38 pmHi found your recipe through #TastyTuesday, great way to use up Sweet Potatoes, somthing I often have left over in the house as its only really my mother that likes them.
★★★★
Ciara Attwell says
February 2, 2015 at 5:19 pmThanks Richard! Glad you enjoyed the recipe!
Honest mum says
January 30, 2015 at 9:55 pmGenius, love, love, love this and as a low carber, they are perfect for me. Have pinned. Stunning shots. Thanks for linking up to #tastytuesdays
★★★★★
Ciara Attwell says
January 31, 2015 at 10:30 amThanks Vicki. Hope you enjoy them. They are a firm favourite here now!
Laura @ Life with Baby Kicks says
January 28, 2015 at 4:29 amLove this! But last time I tried to use a mandolin I ended up having stitches so maybe I should leave trying it x
Ciara Attwell says
January 28, 2015 at 3:10 pmOuch! The first time I used this mandoline I sliced my finger open too. They are so evil!!
Lauryn says
January 27, 2015 at 2:36 pmOooh! I love nachos and I do love a variation particularly a healthy one 😉 Great idea!
Ciara Attwell says
January 28, 2015 at 3:10 pmThanks Lauryn!
Emma says
January 27, 2015 at 12:00 pmWhat a good idea. I love sweet potato and Nachos and great to make it a healthy meal.
Ciara Attwell says
January 28, 2015 at 3:11 pmThanks Emma. I’m all about sweet potatoes too. So so good!
Melodie Cullen says
January 27, 2015 at 10:47 amI can not wait to try this recipe out. We use sweet potato as a replacement for all naughty carbs but hadn’t thought of these. I am going to be very popular at dinner time when I serve this.
Thanks so much for sharing I’m very excited about this one.
#TastyTuesday
Ciara Attwell says
January 28, 2015 at 3:11 pmI hope your family love this recipe as much as mine do Melodie!
Rachael A says
January 27, 2015 at 10:45 amOH WOW! I love sweet potato (as per my recipe last week) and this is the best idea! Cannot wait to give this a go – my boyfriend will be very happy!
Ciara Attwell says
January 28, 2015 at 3:12 pmThanks Rachael! Hope your boyfriend enjoys the nachos!!
Melodie Cullen says
January 27, 2015 at 10:45 amI will be very loved when I put these on the table at dinner time. We use sweet potato as a replacement for all naughty carbs but had never thought about this.
Thanks for this amazing recipe, I’m so excited to try it out.
Thanks
Alison says
January 27, 2015 at 10:20 amoooh I just bought some sweet potatoes so will have to give this a try. It looks lovely
Ciara Attwell says
January 28, 2015 at 3:12 pmThanks Alison. Enjoy!!