Healthier Sweet Potato Nachos

Most of you probably don’t know this about me, but nachos are one of my favorite foods. I’m not one who has a definite favorite food … but i would say that 8 out of 10 times if someone asks me what it is, I’m gonna answer with nachos. I absolutely love ordering them out to dinner and more often than not end up eating most of the plate. Oops. But like can you blame me? I’ll always be a loyal fan to the classic nachos, however I think we all know that they are definitely not the best for you. So I decided to lighten them up with these Healthier Sweet Potato Nachos. I made a few swaps from what is traditionally in nachos, and the result was this version which is just as delicious, but won’t bog you down after you eat them! The perfect combination.

a baking tray of healthier sweet potato nachos

What you need for these Healthier Sweet Potato Nachos!

  • 3 small sweet potatoes
  • cheddar cheese
  • shredded chicken
  • greek yogurt
  • olive oil
  • tomato
  • red onion
  • avocado
  • lime
  • green onion
  • salt

The main ingredient here is pretty obvious, sweet potato. I’m kinda having a moment with them as you can see from my last recipe, Sweet Potato Brownies. Anyway, the sweet potatoes work perfectly in this recipe in place of the more traditional tortilla chip. They are a more nutritious option and also add a nice flavor component to the nachos! Next up we got some shredded chicken. I just used a rotisserie chicken from the grocery store that I shredded, but you can also totally make the chicken yourself! I have done it many a times. All you do is boil a chicken breast or two for around 8-10 minutes and then shred with two forks. Super simple. Last, but most definitely not least, is the cheese. Pretty self explanatory, just load up on some cheddar because lets be honest … it is without a doubt the best part!

Now its time for toppings! These sweet potato nachos are topped with all the goods. A quick & easy guacamole, juicy tomato, fresh red onion, creamy greek yogurt, a squeeze of lime, and green onion! The greek yogurt is a healthier alternative to sour cream that works deliciously here. You could also totally leave out or add on toppings according to your preference. Have fun with it!

healthier sweet potato nachos

How to make these Healthier Sweet Potato Nachos!

  1. Set the oven to 400 degrees.
  2. Slice the sweet potatoes into thin rounds.
  3. Toss the slices with olive oil and a generous amount of salt.
  4. Spread out evenly on a lined baking tray, either parchment paper or aluminum foil.
  5. Bake for 10 minutes and then flip the sweet potatoes. Bake for another 10 minutes. Then turn the oven up to 450 and bake for 5 minutes on each side. (I’m sure you could probably do 450 the whole time, I would just keep a much closer eye, as they may burn)
  6. While the sweet potatoes are cooking, prepare all your toppings. Shred the chicken, chop the red onion, chop the tomato, and chop the green onion.
  7. Also make the super quick guacamole. Simply mash together the avocado, juice of about half a lime, and a pinch of salt.
  8. Once the sweet potatoes are done, they should be decently crispy. Remove them from the oven an top with the chicken and then the cheese.
  9. Bake at 400 for 5 minutes.
  10. Remove from the oven and top with the all the chopped veggies, guacamole, dollops of greek yogurt, and a squeeze of lime.
  11. Enjoy!

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Healthier Sweet Potato Nachos

These Healthier Sweet Potato Nachos are a lightened up version of the classic! Crispy sweet potatoes loaded with cheddar cheese, shredded chicken, easy guacamole, fresh veggies, and creamy greek yogurt.  They’re just as delicious as the real deal, but without all the heaviness!

  • Author: Kayla Berman
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Category: Nachos
  • Method: Oven
  • Cuisine: Tex-Mex

Ingredients

Scale
  • 3 small sweet potatoes
  • 3/4 cup cheddar cheese
  • 1 cup shredded chicken 
  • 1/4 cup greek yogurt
  • 1 tbsp olive oil
  • 1/2 small red onion
  • 1 small tomato
  • 1 avocado
  • 1 lime
  • green onion
  • salt

Instructions

  1. Set the oven to 400 degrees.
  2. Slice the sweet potatoes into thin rounds.
  3. Toss the slices with olive oil and a generous amount of salt.
  4. Spread out evenly on a lined baking tray, either parchment paper or aluminum foil.
  5. Bake for 10 minutes and then flip the sweet potatoes. Bake for another 10 minutes. Then turn the oven up to 450 and bake for 5 minutes on each side. (I’m sure you could probably do 450 the whole time, I would just keep a much closer eye, as they may burn)
  6. While the sweet potatoes are cooking, prepare all your toppings. Shred the chicken, chop the red onion, chop the tomato, and chop the green onion.
  7. Also make the super quick guacamole. Simply mash together the avocado, juice of about half a lime, and a pinch of salt.
  8. Once the sweet potatoes are done, they should be decently crispy. Remove them from the oven and top with the chicken and then the cheese.
  9. Bake at 400 for 5 minutes.
  10. Remove from the oven and top with the all the chopped veggies, guacamole, dollops of greek yogurt, and a squeeze of lime.
  11. Enjoy!

Notes

  • Shredded Chicken:  I used chicken from a rotisserie chicken from the grocery store, but you can totally make your own.  You can do this easily by boiling a chicken breast or two for 8-10 minutes and then shredding with two forks. 

Keywords: sweet potato nachos, healthy sweet potato nachos, nachos, healthy nachos, sweet potatoes, healthy appetizer

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