Sweet Potato Nachos

Prep 20 min
Total 50 min
Servings 6

Pinterest

36

Sweet potatoes are a delicious stand-in for traditional corn chips, proving that a pile of nachos can be enjoyed with all the favourite fixings and less guilt! Make sure to use a fork and knife so you can eat them as quickly as possible.

Ingredients

2 large sweet potatoes, peeled and cut into 1/8-inch (3 mm) thick rounds
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) Old El Paso™ Taco Seasoning
1 cup (250 mL) Old El Paso™ Salsa, divided
1 1/2 cups (375 mL) shredded Tex-Mex cheese blend
1/3 cup (75 mL) chopped green onions
1 ripe avocado, chopped
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) chopped cilantro (optional)

Steps

1

Preheat oven to 425°F (220°C). Line large rimmed baking sheet with parchment paper or foil.
2

In large bowl, toss together sweet potato slices, oil and taco seasoning. Spread out in single layer on prepared pan; bake, turning once, for 25 to 30 minutes or until golden brown.
3

Top sweet potatoes with 1/2 cup (125 mL) salsa, and cheese. Return to oven; bake for about 5 minutes or until cheese melts and is bubbling.
4

Scatter green onions and avocado over hot nachos; dollop sour cream and remaining salsa over top. Sprinkle with cilantro (if using). Serve immediately.

Sweet potatoes can be made ahead of time and kept at room temperature for up to 2 hours or refrigerated until ready to top with salsa and cheese, then heated in oven.
Sweet potatoes can be deep-fried for a more indulgent option.