Sweet Potato Nachos - Eat As Many As You Like!

Sweet Potato Nachos: Turn a nutritious sweet potato into a popular Mexican-style dish!

Go ahead, EAT as many of these slightly spicy Sweet Potato Nachos as you like.

They’ll just make you healthier!

Okay, maybe the melted cheese on top won’t, but everything else is two-thumbs-up on the "good-to-eat" scale!

The better news is these Sweet Potato Nachos are just as easy to make as the regular, game day, version.

The only difference is the sweet potato needs to be sliced into thin rounds, which is doable with a good chef’s knife and steady hand.

Or slice them, like a pro, using a mandoline, - a vertically held slicer with various blade settings - if you happen to have one tucked in a drawer or cupboard.

As Anthony Bourdain explains in his best-selling book Kitchen Confidential: Insider's Edition:

"Potatoes cut to an identical thickness? No sweat. You didn't think they actually cut those with a knife, did you?" - Anthony Bourdain

I find that if you keep the slices a ¼-inch thick, they won't char too much.

Just another delicious way to eat comfort food like fries and wedges, without guilt, thanks to a sweet potato!

And, if you want one more way to turn a lonely sweet potato into a tasty Mexican-style dish, grab my newsletter, where I write weekly about how to take the chaos out of cooking.

Throughout September it comes with the Sweet Potato Chimichanga recipe from my cookbook - a top pick from readers, and my wife Robin.

Click here to get the newsletter. It’s free!

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Sweet Potato Nachos

Makes: 1 to 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

INGREDIENTS

• 1 large sweet potato (unpeeled), cut in 1/4-inch thick rounds
• 1 Tbsp. olive oil
• 1 tsp. paprika
• 1/4 tsp. allspice
• 1/4 tsp. salt
• 1/4 cup sliced black olives (or use drained black beans from a can - they're good too!)
• 1/2 green bell pepper, diced
• 2 Tbsp. red onion diced
• 1/2 cup jarred hot banana pepper slices, drained and chopped
• 1 1/2 cups shredded cheddar cheese
• salsa and fresh chopped cilantro for topping (optional)

DIRECTIONS

1. Preheat oven to 400°F. Line sheet pan with parchment paper.

2. In a large bowl, whisk together oil, paprika, allspice, and salt. Add sweet potato rounds and toss to coat each with oil mixture (I do this in two batches). Evenly space each sweet potato round on prepared sheet pan, then bake for 20 minutes.

3. Meanwhile to make the topping, in a bowl, combine olives (or black beans), green pepper, red onion, and banana peppers.

4. To finish, use tongs to arrange roasted sweet potatoes in center of pan. Evenly spoon on topping mixture, then sprinkle with cheese. Broil on high for 2 minutes. Serve with salsa and cilantro (if using). Dig-in!

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Hi, Brent here. If you like this recipe, you might like my previous post which is a Roasted Red Pepper and Garlic Pasta Recipe that takes under 20 minutes to make!

Click the recipe link 👆 to check it out. Cheers!