Sweet Potato Nachos
Sweet potato nachos are something that I’ve been making for years. I just love nachos, but I don’t always like the way I feel after a I eat a plate of greasy nachos, so I wanted to make something a bit more healthy! I add cottage cheese to this recipe to add more protein, and still get that cheesy feeling. It allows me to use less cheddar cheese, reducing the fat content.
Why you’ll love these healthier nachos
- First of all, they are delicious. Crunchy sweet potato chips topped with all the fresh ingredients, makes the perfect nachos.
- They are packed with great nutrients for you! These nachos will satisfy that nacho craving and leave you feeling a whole lot better.
- These nachos are so good, and you can top them with anything that makes your heart happy!
Here’s what you’ll need to make it
- Mandolin: I have a great mandolin that I love to use to make evenly cut chips. Highly recommend making the investment, but you can also slice these potatoes with a knife.
- Skillet: I love my Hexclad pan!
- Knife;
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Ingredients & substitutions
- Sweet potatoes sliced
- Ground beef – Do yourself a favor and find a local farmer and buy your beef there. It’s so much better than from the grocery store, and more nutrient dense too, if you source your farm right!
- Packet taco seasoning or make your own!
- Green onions
- Cilantro
- Black olives
- Cheddar cheese
- Cottage cheese – I like to add blobs of cottage cheese on my nachos. It acts both like sour cream and cheese sauce, and adds a protein punch.
- Pico de gallo – I usually buy my pico pre made, because our local grocery store has great pre-made pico.
How to make these beef and cheese nachos
Step 1. Preheat the oven to 375 degrees.
Step 2. Peel your sweet potatoes. With a mandolin, slice your sweet potatoes into chips.
Step 3. Toss the slices in a bowl with salt and your oil of choice. I used avocado oil.
Step 4. Lay the chips flat on a pan in a single layer. Bake for about 20-25 minutes, until they get slightly crispy.
Step 5. While your chips cook, brown your hamburger meat. When it is almost done, add your taco seasoning.
Step 6. When your chips are done, lay on a plate. Top with taco meat, cheese, and whatever toppings you desire. I like to use green onion, cilantro, dollops of cottage cheese, cheddar cheese, black olives and pico de gallo.
FAQs about nachos
The story of nachos can be traced back to the year 1940 and a restaurant known as the Victory Club in Piedras Negras. At the helm of the kitchen was a creative and resourceful chef named Ignacio Anaya, who was affectionately known as “Nacho” by his friends and patrons.
The common dish known today as nachos originated in Northern Mexico. Nachos are actually a relatively recent dish. So recent in fact that that researchers believe they have traced the original creator in the small Mexican city of Piedras Negras.
More better for you recipe swaps:
Sweet Potato Nachos
Ingredients
- 2 sweet potatoes sliced
- 1/2 lb ground beef
- 1/2 packet taco seasoning or make your own!
- Green onions
- cilantro
- black olives
- cheddar cheese
- cottage cheese
- pico de gallo
Instructions
- Preheat the oven to 375 degrees.
- Peel your sweet potatoes. With a mandolin, slice your sweet potatoes into chips.
- Toss the slices in a bowl with salt and your oil of choice. I used avocado oil.
- Lay the chips flat on a pan in a single layer. Bake for about 20-25 minutes, until they get slightly crispy.
- While your chips cook, brown your hamburger meat. When it is almost done, add your taco seasoning.
- When your chips are done, lay on a plate. Top with taco meat, cheese, and whatever toppings you desire. I like to use green onion, cilantro, dollops of cottage cheese, cheddar cheese, black olives and pico de gallo.
