Roasted Sweet Potato Nachos

Sweet Potatoes are my FAVORITE!! They are one of the most nutritious vegetables AND are a great source of the antioxidants beta-carotine and vitamin C.

This recipe is so customizable, plus it is the perfect way to load up on vegetable goodness!!!

You simply replace chips with sweet potatoes, roast, then top with your favorite vegetables, meat, beans, and cheese. The sky is the limit!!


Sweet Potatoes (seasoned and roasted)


Meat (cooked and seasoned)

Your choice of veggies (red onion, zucchini, broccoli, peppers, carrots, celery, spinach, etc)

Shredded Cheese

toppings for serving (salsa, guacamole, cilantro, etc)

avocado oil




Preheat oven to 450 degrees. Peel Sweet Potatoes. Cut into 1/4″ coins. Toss in a bowl with avocado oil, salt, garlic powder, and paprika. (I use 1/2 tsp of each). Lay the sweet potatoes on a baking pan with edges. (This will make it easier to keep all the toppings on the nachos). Try to space the sweet potato coins so that they don’t overlap. Roast at 450 degrees for 20-30 minutes. Check at 20 minutes. Add more time if needed.

While the sweet potatoes are cooking, cook your meat, rinse beans, and chop all additional veggies. Once the sweet potatoes are nicely roasted and slightly browned, add the meat, beans and vegetables on top. Cook for 10 minutes. After 10 minutes place the shredded cheese on top and cook for 5 more minutes.

Serve and enjoy with your favorite nacho toppings!

This is a new staple in our house and we hope you love it too.

Let us know on Facebook or Instagram @growingweisser if you try it!