Take a look at these puppies. Sweet potato, cheese (if you want), chicken (if you want), and veggies galore. Oh, and did I mention the freshest guacamole? They’re perfect for game day eats, party appetizers, or simply a quick and easy weeknight meal. Instead of the traditional corn chip nachos loaded with fake cheese whiz that fills your body with artificial crud, these loaded sweet potato nachos are full of veggies, protein, and healthy fat. They are SO good and perfect for putting in front of a couch of football fans wanting some yummy treats. Also, I used cheese (goat, but you can also use your fave cheese alternative), but feel free to omit entirely!
I’ve also included my favorite guacamole recipe. It’s my old standby that uses just a handful of fresh ingredients. Use it as a base to add your favorite guac mix-ins, or let it shine as is.
Loaded Healthy Sweet Potato Nachos (Gluten-free, Sugar-free, Dairy-free, with Vegan Option)
Serves 1-2 as main, or more as an appetizer
2 Sweet potatoes (I used one orange and one purple sweet potato for more color)
Extra Virgin Olive Oil
Cumin, Chili Powder, Paprika, Turmeric, Garlic Powder (just to sprinkle the potato slices)
1/2 cup shredded roasted chicken – about 1 roasted breast – optional
1/4 cup cooked black beans (Eden Organics is BPA-free)
1/2 cup shredded cheese of your choice divided into two 1/4 cup portions (I used a local, raw goat mozzarella. If you can’t tolerate goat, use your favorite cheese alternative – I recommend Daiya or nut cheeses) – optional
1/2 cup of salsa (I make a quick ‘salsa’ using 1 chopped tomato, 1/8 onion chopped, a squeeze of lime, a sprinkle of salt, 1 tsp jalepeno chopped (or more depending on your spice preference, can omit))
1/2 of a small red pepper, chopped
5 black olives, sliced
1/4 cup cilantro, chopped
Guacamole (see recipe below)
Preheat your oven to 400 degrees. Slice your sweet potatoes thinly (you could use mandolin for thinner, crisper pieces). Rub the potato slices with enough olive oil, chili powder, cumin, paprika, turmeric, garlic powder to thinly coat them. Lay the slices flat on a baking pan lined with parchment paper and bake until crispy (it took about 15-20 minutes for me, but it depends on how thin you slice them). After about 10 minutes, check them frequently to pull out any thinner/smaller pieces that are browning too fast.**Note; if you use purple sweet potatoes, i’ve noticed they cook faster.
While the sweet potato slices are roasting, chop and prep your other ingredients. Once the slices are crispy, take them out and sprinkle 1/4 cup of your cheese of choice throughout the slices (if using cheese – if not, omit this step).
Bake for 5-8 minutes at 400 degrees until cheese is melted. Top with all of your other ingredients, including the second 1/4 cup of cheese (if using), and garnish with cilantro and a big glob of guacamole.
- Grab a plain rotisserie chicken at the store – you’ll get 2 large breasts ready to be shredded, no cooking necessary. You can then use the rest of the chicken in other meals throughout the week. Note: I recommend buying certified organic chicken to steer clear of antibiotics, hormones, and other nasty things that you definitely don’t want to be eating.
And now, onto the guacamole!
Fresh, Homemade Guacamole (Gluten-free, Sugar-free, Dairy-free)
2 TB minced yellow/white onion (if you’re not a huge onion fan, add in 1 TB, taste, then adjust as needed)
1/2 to 1 lime squeezed
1 TB minced jalepeno (about 1/4-1/2 of a pepper)
1/4 cup chopped cilantro
1/8 tsp salt
Add the avocado meat to a large bowl and gently mash with a fork or potato masher. Add in the other ingredients and mix well. Taste as you go to adjust the amount of other ingredients. I like my guac chunky with lots of lime juice, so I add another spritz of lime and more cilantro to garnish.
This post has been shared with the Gluten-free Recipe Linky, Gluten-free Tuesday., Allergy-free Wednesdays, Gluten-free Wednesdays., Wellness Wednesday, Foodie Friday, Real Food Fridays, Whole Food Fridays, Gluten-free Fridays.
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