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Sweet Potato Nachos

Sweet Potato Nachos

Make your Super Bowl party as healthy as possible by making this heart healthy sweet potato nacho recipe packed with fiber and Vitamin A and less salt/sodium and fat than regular nachos. 

Sweet Potato Nachos
  • 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup No Salt Added black beans, drained, rinsed
  • 1/3 cup reduced-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 plum tomato) OR
  • 1/3 cup No Salt Added, canned, diced tomatoes, drained, 
  • 1/3 cup chopped avocado

  • Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
  • Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  • Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.

Makes: 6 servings 

Per serving: 

Calories: 209
Total Fat: 5.5 
Sodium:194 mg
Carbohydrates: 34 g
Fiber: 6 g
Protein: 6 g

Adapted from