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Loaded Sweet Potato Nachos

  • Author: The Real Food Dietitians
  • Total Time: 20 minutes
  • Yield: Serves 4



Sweet Potato Chips

  • 3 large sweet potatoes (very thinly sliced)
  • 1 Tbsp avocado oil
  • Salt

Southwest Ranch Dressing

Topping Options

  • 6 oz shredded, cooked chicken or taco meat
  • 1 1/2 cups shredded cheese (cheddar, Monterey jack, pepper jack, a Mexican blend, or mozzarella)
  • 1/2 cup black or pinto beans (drained and rinsed)
  • 1/2 cup corn
  • 1/31/2 cup diced tomato
  • 1/31/2 cup salsa
  • Fresh cilantro, sliced green onions, diced red onion or bell pepper, black olives, diced avocado, or guacamole, etc.


Homemade Sweet Potato Chips

  1. Preheat the oven to 325.
  2. Line 2 large rimmed baking sheets with parchment paper. Toss the sweet potato slices with oil. Place the slices in a simple layer on the baking sheet (be sure not to crowd them). Sprinkle with salt.
  3. Place baking sheets in the oven and bake for 10-12 minutes, rotating the sheets halfway through cooking time, or until slices are lightly browned and crisp on the edges.
  4. Remove chips to a wire cooling rack and rest while you repeat with the remaining sweet potato slices.

Loaded Nachos

  1. Layer 1/2 of the chips onto a baking sheet or in a glass baking dish.
  2. Top with 1/2 the chicken or taco meat, beans, corn, and cheese.
  3. Repeat with the second layer, ending with cheese on top. Place into the oven and bake 5-10 minutes or until cheese is melted.
  4. While the nachos are baking, combine all the dressing ingredients in a small bowl and whisk together.
  5. Remove pan from oven, add salsa, tomatoes, onions, cilantro, avocado, and guacamole, etc.
  6. Drizzle ranch dressing over nachos and serve with lime wedges.


Loaded Sweet Potato Nachos recipe and photos courtesy of The Real Food Dietitians.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (with premade chips)
  • Category: Snack
  • Cuisine: American