Sheet Pan Sweet Potato Nachos
If you're like me and love nachos a little too much, but also want to feel like you’re doing your body a favor, these sheet pan sweet potato nachos are about to be your new obsession. Crispy, colorful, and customizable, this healthier take on a beloved classic checks all the boxes: flavor, texture, and feel-good ingredients.
Servings: 4
Equipment
- Fry pan
Ingredients
Sweet potato base
- 2 large sweet potatoes thinly sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
Ground beef
- 1 lb ground beef
- half pack taco seasoning Siete brand is my favorite
- 2 tbsp salsa
Toppings
- 1 cup shredded cheese cheddar, Monterey Jack, or mexican blend
- 1/2 cup cherry tomatoes halved
- 1 avocado sliced
- 1 cup of spinach or cilantro chopped
Sauce
- 1/2 cup Greek yogurt
- 1/2 cup salsa
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Slice the sweet potatoes into thin rounds—about 1/8 inch thick. A mandoline works great here!
- Toss the slices with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange on the baking sheet in a single layer. Don’t overcrowd!
- Roast for 20 minutes, flipping halfway through, until edges are crispy and golden.
- While the potatoes are baking, cook your ground beef, add taco seasoning and 2 tbsp of salsa for extra flavor at the end.
- Top the roasted sweet potatoes with ground beef, cheese and return to the oven for 5 minutes or just until the cheese is melted and bubbly.
- Garnish with avocado, tomatoes, spinach or cilantro, and the sauce. *see notes for additional topping options.
- Serve immediately and enjoy!
Notes
Additional optional toppings: black beans, corn, jalapeños