Prep Ahead Sweet Potato Nachos are piled high with taco meat and are veggie loaded! A lighter version of a pan of nachos means all that nacho goodness, and so many more nutrients and veggies! Say hello to healthy sweet potato nachos.
Course Make Ahead Dinner
Keyword Healhty Nachos, Sweet Potato Nachos
Prep Time 15minutes
Cook Time 30minutes
Total Time 30minutes
Author Steph | Meal Plan Addict
Sweet Potato - 1 or 2 depending on the size of your family.
Creole seasoningor chili powder, or paprika - approx. 2 teaspoons.
1PoundGround turkeyor chicken or beef
Chopped veggies you have on hand such as green pepperjalapeno, mushrooms, red onion, jalapeño - 2 (or to preference).
Small handful of cilantro
Greek Yougurt or Sour Cream
Shredded Cheeseapprox 2 cups.
Prep Day Directions:
Slice the sweet potato with a mandolin. Store the sliced sweet potatos in a sealed container with water. This will keep them crisp.
Brown your meat of choice (ground beef, turkey or chicken) with 2-3 tablespoons of taco seasoning, and ½ cup of water. Add more liquid if you are using a really lean meat. Store in container in fridge or freezer.
Chop veggies – use whatever you have. I have used mushrooms, jalapenos, tomatoes, shredded lettuce, every pepper known to man. Use this as an opportunity to clean out your produce drawer.
On cook day:
Preheat the oven to 400°F
Spray the pan with cooking spray and lay out the sweet potato. I do 2 layers max. Single layer works best, though.
Drizzle with olive oil and sprinkle with creole seasoning (or paprika, or chilli powder).
Bake for 20 minutes (may vary depending on how thick your slices are).
Layer the taco meat on top of the sweet potatoes.
Add your chopped veggies on top of the meat (don't add things like tomato or avocado at this point. Add those after baking to melt the cheese.
Sprinkle cheese on top.
Bake under a broiler until cheese is a melty delicious mess. This is usually about 5 minutes. Keep a close eye on it.
Garnish with cilantro and jalapeño, tomato, avocado and lettuce.
This recipe was first published April 2016, and re published with new content and photos July 2019