Sweet Potato Nachos


Sweet Potato Nachos

Sweet Potato Nachos

Courtesy of the American Heart Association’s Simple Cooking with Heart Program

Craving a crunchy, savory snack? These baked sweet potato crisps with tasty toppings are a lighter take on 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 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, rinsed)
  • 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 your sweet potato nachos. Yum.


Nutritional Information

Yield: 6 servings

Calories 209 per serving Total Fat 5.5 g Saturated Fat 1.7 g Trans Fat 0.0 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.8 g Cholesterol 5 mg Sodium 194 mg Total Carbohydrate 34 g Dietary Fiber 6 g Sugars 7 g Protein 6 g

Dietary Exchanges: 2.5 starch, 3 lean meat

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