Sweet potato nachos

Current rating: 4.1 (14 ratings)
Serves 2
Prep 20
Cook 25
This dish is vibrant in colour, flavour and texture!  Great appetizer, game-day snack or kid-friendly meal. An all round winner!

Nachos

  • 2 small sweet potato, thinly sliced
  • Spray oil
  • 2 cobs fresh corn, removed from cob
  • ½ capsicum, diced
  • 1 cup canned black beans (drained, rinsed)
  • 60g grated low fat cheese
  • 1 small avocado

Salsa

  • 1 punnet cherry tomatoes, diced
  • ½ red onion, finely chopped
  • 2 tablespoons chopped fresh coriander
  • red chilli finely chopped (optional)
  • 1 lime, juiced

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Seasonal Food Guide

View nutrition information per serve

  1. Layer sweet potato slices over baking paper on baking trays and spray with oil. Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.
  2. Combine salsa ingredients in a bowl and set aside.
  3. Pile sweet potato slices on one tray. Sprinkle with corn, capsicum, black beans and cheese.
  4. Place under griller and grill for 5 minutes until cheese is melted and vegetables heated through.
  5. Remove from grill and top with salsa and mashed avocado. Serve immediately. Serves 2.

Tips

  • Baked sweet potato slices are a healthier option for making nachos than corn chips.
  • If you wash and dry sweet potato well, you can leave the skin on.
  • Mix up your topping ingredients by adding your favourites such as black olives, jalapeno etc.

Tips

  • Baked sweet potato slices are a healthier option for making nachos than corn chips.
  • If you wash and dry sweet potato well, you can leave the skin on.
  • Mix up your topping ingredients by adding your favourites such as black olives, jalapeno etc.

Nutrition Information