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Festival Foods

Sweet Potato Nachos

Sweet Potato Nachos #festfoods I am totally obsessed with sweet potatoes and have been eating them like crazy these days.  They are sweet {hence the name}, so I feel like I am getting a treat, when in all actuality, they are a super-nutritious veggie!  It’s football season, which also happens to be sweet potato season, so I decided to make these gems the base of a favorite football food, nachos! For a quick how-to, watch Festival’s dietitians make Sweet Potato Nachos right here at Lambeau Field:

When the game is on, I need a homegating recipe that is simple and quick, so we are going to top the sweet potatoes with our deli’s Eat Well Lime Black Bean Fiesta Salad {Have you tried this yet? If not, you really need to because it is SO good}!  Add some melty cheese, fresh cilantro, creamy avocado and tangy Greek yogurt into the mix, and I am totally smitten. Sweet Potato Nachos To get started, peel and chop the sweet potatoes in to chip-size rounds.  You can achieve this by using a mandoline or a standard kitchen knife {the mandoline is easier and quicker, but not everyone has one at home, so the knife works just fine}.  Toss the potato rounds in olive oil and lightly season with salt and black pepper. Sweet Potato Nachos Arrange the sweet potatoes on a baking sheet, spread out.  Place in a preheated oven set at 400°F.  Let them bake for about 10 minutes; flip each round and bake for another 10 minutes.  The chips should be slightly crisp and just starting to darken on the edges. Sweet Potato Nachos In a greased baking dish, layer the nachos.  Start with a layer of sweet potato chips, followed by Lime Black Bean Fiesta Salad, and shredded cheese.  Continue until you have 3 layers, finished with cheese on the top. Sweet Potato Nachos Bake the nachos for 5-7 minutes, or until the cheese is melted.  {Seriously, is anything better than melty, gooey cheese?} Sweet Potato Nachos Slice the nachos in to 6 portions and place each on a plate.  Top with cilantro, sliced avocado and a dollop of plain Greek yogurt {or any of your favorite nacho toppings}.  Serve these at your next homegating party, and your guests will definitely be asking for more! Sweet Potato Nachos

Sweet Potato Nachos

3 large sweet potatoes, peeled and sliced into
¼ inch rounds
1 Tbsp. olive oil Salt and pepper, to taste 8 oz. Eat Well Black Bean Fiesta Lime Salad from our Deli
1 ½ cups colby-jack cheese, shredded
¼ cup cilantro, chopped
1 large avocado, cut into chunks
¼ cup nonfat plain Greek yogurt 


  1. Preheat oven to 400°F.
  2. Place the sweet potato rounds on a large baking sheet. Toss in olive oil and season with salt and pepper.  Bake for 20 minutes or until crisp.  At 10 minutes, flip each potato round with a spatula.
  3. In a greased baking dish, assemble nachos. Layer ⅓ of the sweet potatoes on the bottom, followed by a layer of Black Bean Fiesta Lime Salad, and a layer of cheese.  Repeat layers, finishing with cheese on top.  Bake for an additional 5-7 minutes, until cheese is melted.
  4. Remove pan from oven, divide in to 6 dishes and top with cilantro, avocado and Greek yogurt. Serve immediately. 

Yield: 6 servings

Per Serving*: Calories 310, Total Fat 18g (Saturated 7g, Trans 0g), Cholesterol 25mg, Sodium 400mg, Total Carbohydrate 28g (Dietary Fiber 7g, Sugars 8g), Protein 11g, Vitamin A 360%, Vitamin C 50%, Calcium 25%, Iron 6%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  Sweet Potato Nachos

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

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