Baked Sweet Potato Nachos with Avocado Cilantro Cream : Spiced, baked sweet potato chips become the base for healthy nachos. These homemade sweet potato nachos are topped with black beans, cheese and a healthy drizzle of avocado cilantro cream that is to die for. Gluten Free. Vegetarian.
To me football equals food. Sure I care about a good game now and then, but when you get right down to it, I am in it for the food.
Taco Dip, Jalapeno Poppers, Pineapple Salsa…….I could go on and on.
And while a lot of game day recipes are high in fat and calories, I am have turned standard nachos into a Healthy Recipe. Yes, HEALTHY nachos.
Sweet Potato Nachos
I love nachos. My husband loves nachos. My kids love nachos.
Crunchy chips smothered with cheese–what is NOT to love?!
Maybe the calories. Maybe the grease. Maybe the fat.
Or maybe you don’t care about any of that and you just want to experience this creative version of sweet potato nachos that are CRAZY good.
I am so glad I came up with these healthy nachos to devour during our last marathon of college football games (and hey–if the game didn’t go my way, at least I knew I would enjoy what I was eating!!)
The flavor combo alone should convince you to try Sweet Potato Nachos. Sweet potatoes, black beans, sharp cheese, and a tangy cilantro sauce to boot–just perfection!
Healthy Sweet Potato Nachos
Why are these Nachos Healthy?
- Instead of chips, baked sweet potato rounds are the base of this nacho recipe. These Sweet Potato Chips are low in fat, baked not fried and full of vitamin A and fiber.
- Black beans are a healthy, low-fat source of protein and fiber.
- Avocado Cilantro Cream is a healthy fats from avocados and an extra boost of protein and calcium from the Greek yogurt that is also in this “cream.”
How to make homemade Sweet Potato Chips
- Use a mandolin to slice sweet potatoes into thin, uniform slices.
- A food processor works just as well when fitted with the slicing blade.
- Toss the sweet potato chips with a bit of oil and taco seasoning.
- Bake at 425 degrees until tender and a bit crispy, flipping sweet potatoes half-way through.
Avocado Cilantro Sauce
- Blend an avocado with fresh lime juice, cilantro, Greek yogurt and salt.
Making Sweet Potato Nachos
- Once sweet potato chips are crisp, remove from oven.
- Top with black beans.
- Add cheese if desired and return to oven to melt cheese.
- Serve with avocado cream sauce.
Absolute perfection.
These Easy Sweet Potato Nachos are my kind of food: simple, healthy, and flavorful. And it is finger food which makes it that much more fun!
Notes on Homemade Healthy Nachos
- If you are looking for crispy sweet potato chips, increase the baking time by 10 minutes per side. I like the homemade chips to still have a bit of give, leaving the sweet potato rounds to be soft on the inside and crunchy on the outside, but if you want the chips to be more sturdy, bake longer.
- I love black beans and therefore chose to top the sweet potato chips with them–but you can certainly use ground beef, shredded chicken or pinto beans.
- If you don’t like cilantro, omit it from the avocado cream, or top these homemade nachos with sour cream and diced avocado instead.
More Appetizer Recipes
- Low Carb Sweet Pepper Nachos from All Day I Dream About Food
- The Most Amazing Taco Dip
- Instant Pot Chicken Wings
- Lightened Up Easy Hot Corn Dip
Sweet Potato Nachos with Avocado Cilantro Cream (Gluten-Free)
Ingredients
- 3 large sweet potatoes peeled
- 1 tablespoon canola oil
- 1 teaspoon each of paprika salt, chili powder, garlic powder, onion powder
- 1 15 oz can of black beans rinsed (or 2 cups of pre-cooked beans)
- 1 cup sharp cheddar cheese shredded
- 1 lime zest and juice
- 1/4 cup fresh cilantro
- 1/2 avocado
- 1/2 cup Greek yogurt plain
- 1 teaspoon salt
Instructions
- For the Sweet Potato Chips:
- Preheat oven to 425.
- Slice the sweet potato into 1/8 inch slices using a food processor or mandoline.
- Toss the sweet potatoes with the oil and spices and spread into a thin layer on a large rimmed sheet pan.
- Bake for 20 minutes and flip. Bake for another 10 minutes, until edges are beginning to curl up and get crispy.
- Remove from oven and top with beans and cheese. Return to oven until cheese is melted--about 5-8 minutes.
- Meanwhile, make the Avocado Cilantro Cream. Blend the avocado, yogurt, cilantro, juice and zest of a lime, and 1 teaspoon salt in a food processor or blender until smooth.
- Once nachos are out of the oven, dollop as desired with the cream.
Nachos are Brooks’ downfall and he loves sweet potatoes so this might be his new saving grace!
I am happy to help him out 🙂 We are actually making these tomorrow and my kids were jumping up and down with excitement after seeing them on our menu plan.
Great idea for a healthier take on nachos! Can’t wait to give this a try during football season.
Thanks Elizabeth. I am sure they will be hit.
I could live on nachos, so the fact that these are healthy is a BIG plus!!
Yep, these nachos will fuel your body with all it needs and trick your taste buds that it is something decadent.
Healthy nachos? Yes, please!
Super yum! I love anything sweet potato. Lately I’ve been baking sweet potatoes sliced like this, and just leaving them in the fridge to snack on when I’m craving something salty– much healthier than chips. And turning them into my very favorite food, nachos? Incredible!
I hate sour cream– but love greek yogurt. I love that you used that in your sauce. Healthier (and tastier!).
Michelle, that is genius to always having them ready to eat! Do you store in fridge in water until you bake or do you cook them first and then reheat? And then, do you broil the potatoes to keep crispy? Sorry for the ?S just curious!
Oh good heavens! These nachos sound amazing…and gluten free! We’d love it if you’d shared this recipe at our Found & Foraged link up party. This Friday at 8PM Central Time…normally it’s Saturdays at 8PM but InLinkz is having some sort of maintenance server update during our normal party time. Anyhoo, we’d love to see you at http://houseofhipsters.com/
Thanks Kyla! I will check your party out. Always up for a good time!
Hi Kristen,
What a healthy and delectable treat! What a nice surprising twist on nachos. And the avocado cilantro cream sounds divine! Thank you so much for sharing this Sweet Potato Nacho recipe at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and sharing this!
You bet Deborah! It was such a great thing to turn a calorie-loaded snack into something so healthy, but still so delicious.
Wow, I love sweet potato so much! I will have to try slicing the raw potatoes in my food processor. That looks really easy.
I’ve made a recipe where you put sweet potato puree in a tortilla with beans, cilantro, tomatoes, and chicken, that this kind of reminds me of.
Thanks for sharing at the Retro Re-Pin Party. It’s been pinned to our board. I hope to see you next week starting at 8 p.m. ET on Tuesday.
I love sweet potato burritos as well. They lend themselves perfectly to Mexican Cuisine.
I need to try this. Whenever I make nachos with corn chips, it feels like we’re eating junk for dinner lol. Love the idea of using sweet potato slices instead!
Yes, this makes it totally acceptable to eat nachos all the time 😉
These are the nachos of my dreams! I love sweet potatoes, and with that avocado cilantro cream, this sounds like pure heaven. 🙂
Thanks Marcie. My family devoured them. They are great party food–but they didn’t last until our guests arrived. Whoops 🙂
Do these need to be served right away like regular nachos? I’m wondering if I should assemble them ahead of time or just assemble them at my friends house.
Chanelle, They are best if served right away. However, you can assemble up to putting the cream on them. Broil them quickly to reheat and crisp up before serving and then dollop the cream over top. Enjoy!!
Ok, that’s what I’ll do, thanks!
These sound amazing! I am going to a potluck lunch tomorrow and this is what I will be bringing. New follower right here, I’m excited to see what else you make! 🙂
Yea!! Chanelle, I am blessed to have you! Hope your friends enjoy the nachos!!
Oh wow this looks fabulous!
Thanks Erin! So easy and tasty–bonus is that it is healthy!
Looks delicious! Just pinned this for the next time a nacho craving strikes (which is, let’s be honest, all the time).
I think I could eat nachos everyday myself 🙂
This looks absolutely delish! I love nachos, and sweet potatoes, and cilantro for that matter. I will definitely pin this for later. Thanks for sharing!
Haley, it sounds like we have similar tastes 🙂 You will love these!