Easy Loaded Sweet Potato Nachos
A colorful, protein-packed, and fiber-rich twist on nachos, loaded with sweet potato slices, lean protein, and vibrant veggies—perfect for a quick, wholesome meal.
Equipment
- 1 Baking sheet
- 1 Non-stick skillet
- 1 medium mixing bowl
- 1 Spatula
- 1 Vegetable Peeler (optional)
Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes sliced into ¼ inch rounds
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- Dash salt
- Dash black pepper
For the Protein Layer:
- 1 tablespoon olive oil
- 1 lb ground turkey or 1 can 540 mL brown lentils, rinsed and drained
- 4 tablespoons low-sugar BBQ sauce
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
Vegetable Toppings:
- 2 medium bell peppers diced
- 1 medium zucchini grated
- 1 small jalapeño deseeded and diced
- 1 cup shredded cheese
For Serving:
- ½ cup salsa
- ½ cup smashed avocado or guacamole
- ½ cup plain Greek yogurt or sour cream
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures the sweet potatoes roast evenly and achieve a tender yet slightly crisp texture. Line a baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent sticking.
- Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly under running water, scrubbing to remove any dirt. Dry them completely with a kitchen towel. Slice each sweet potato into ¼-inch rounds, aiming for uniform thickness so they cook evenly. Place the slices in a medium mixing bowl.
- Season the Sweet Potatoes: Drizzle the sweet potato rounds with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon ground cumin, ¼ teaspoon paprika, and a dash of salt and black pepper. Toss the slices gently to coat each piece evenly with the oil and spices. This ensures a flavorful base for your nachos.
- Roast the Sweet Potatoes: Arrange the sweet potato slices in a single layer on the prepared baking sheet. They can slightly overlap, but avoid stacking them. Place the tray in the preheated oven and roast for approximately 25 minutes. Flip the slices halfway through to ensure both sides brown nicely and develop a slightly crisp edge.
- Prep Your Toppings: While the sweet potatoes roast, prepare your fresh toppings. Dice 2 medium bell peppers, grate 1 medium zucchini, and deseed and finely chop 1 small jalapeño. Shred 1 cup of your preferred cheese. Setting these aside now ensures assembly is quick and seamless once the sweet potatoes are done.
- Cook the Protein Layer: Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add 1 lb ground turkey (or use cooked and drained lentils for a plant-based option). Brown the turkey evenly, breaking it apart with a spatula. Once cooked, stir in the lentils (if using), 4 tablespoons low-sugar BBQ sauce, 1 teaspoon cumin, 2 teaspoons chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika, and salt and black pepper to taste. Gently press and mash the lentils with the spatula, blending them into the meat to create a cohesive mixture. If you like, add vegetables such as diced mushrooms or shredded zucchini at this stage for extra flavor and nutrition.
- Assemble the Nachos: Remove the roasted sweet potatoes from the oven.Layer the cooked protein mixture evenly over the sweet potato rounds. Top with the shredded cheese, diced bell peppers, grated zucchini, and chopped jalapeño.
- Melt and Crisp the Cheese: Return the loaded tray to the oven. Bake for an additional 10 minutes to allow the cheese to melt and the vegetables to soften slightly. For a golden, bubbly finish, switch the oven to broil for the final 5 minutes. Keep a close eye to prevent burning.
- Add Fresh Toppings: Remove the nachos from the oven.If desired, add fresh, uncooked vegetables such as chopped tomatoes or lettuce for extra freshness and texture.
- Serve with Creamy Accompaniments: Top your nachos with ½ cup salsa, ½ cup smashed avocado or guacamole, and ½ cup plain Greek yogurt or sour cream. These creamy elements balance the spiciness and add richness without excessive fat. Serve immediately on a large platter or individual plates for a family-friendly, satisfying meal.
- Enjoy and Customize: Enjoy your Loaded Sweet Potato Nachos hot, straight from the oven. Feel free to experiment with additional toppings like black beans, corn, or fresh herbs. This recipe is flexible, making it perfect for everyday meals, meal prep, or entertaining guests.
Notes
- Sweet potatoes can be sliced slightly thicker for a heartier bite, or thinner for crispier nachos.
- Both ground turkey and lentils work well as protein; mix and match for a meatless or lean option.
- Spices like cumin, paprika, and chili powder can be adjusted to taste for mild or spicy flavors.
- Toppings are highly customizable—add mushrooms, corn, or black beans to boost fiber and nutrients.
- Broiling the cheese at the end creates a bubbly, golden finish, but keep a close eye to prevent burning.
- Use parchment paper or foil on the baking sheet for easy cleanup.
- Sweet potato rounds can slightly overlap on the tray; they will still roast evenly.
