Sweet Potato Nachos

Sweet Potato Nachos | Nadia Felsch
Sweet Potato Nachos | Nadia Felsch

Sweet Potato Nachos
Prep time
Cook time
Total time
yield: 4
Sweet Potato Chips
  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 medium avocados
  • ¼ cup fresh coriander, finely chopped
  • Juice of ½ fresh lemon
  • Juice of ½ fresh lime
  • Salt and pepper, to taste
  • 1 cup red cabbage
  • 200g cherry tomatoes
  • 180g cheddar cheese
  • ½ can kidney beans (120g)
  • Fresh coriander leaves, to serve
  • Freshly sliced shallots, to serve
  • Fresh lime wedge, to serve
  1. Preheat oven to 175°C (electric oven)
  2. Wash sweet potatoes well and chop in half width-ways
  3. Cut roughly 1cm wide chips/fries and place in a large mixing bowl
  4. Massage in the oil and seasoning for even coverage
  5. Place evenly spaced in a large, lined baking tray
  6. Once to heat, bake for 20 minutes
  7. Shake the tray and bake for a remaining 20-25 minutes or until golden and crisped
  8. Whilst baking, prepare the guacamole by scooping out avocados and taking a fork to smash into a paste
  9. Add coriander, lemon, lime juice and season to taste before mixing well and setting aside
  10. Prepare nachos ingredients starting with finely shredding cabbage
  11. Wash and quarter tomatoes
  12. Grate cheese
  13. Drain and rinse kidney beans
  14. Once the sweet potato chips are baked, arrange them in a pile on the same baking tray
  15. Top with kidney beans, cheese and bake for 5 minutes until the cheese has melted
  16. Remove from oven and arrange on a serving plate
  17. Top with cabbage, tomatoes and guacamole
  18. Serve with coriander leaves, sliced shallots and fresh lime wedge
A wonderful dish that feels indulgent without the guilt.
Featuring carbs, protein & quality fats to keep you feeling nourished and satisfied for longer.

Halve it for 2 as a side or keep as is to serve 4 as a starter.

This recipe can easily be made vegan by leaving out the cheese.



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