Sweet Potato Nachos Recipe


A few years ago, I would have told you that all nachos are unhealthy. I mean, aren’t nachos just a combination of tortilla chips and cheese? I thought so for a long time, but then I started thinking outside the box. What if, instead of the nachos, you used sweet potato slices? Adding the super food to your nachos would instantly turn it into a skinnier version of the old classic! So I learned how to make sweet potato nachos, and I want to teach you how, too.

Yields: 4 servings | Calories: 276 | Total Fat: 13g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 440mg | Carbohydrates: 28g | Fiber: 5g | Sugar: 6g | Protein: 12g | SmartPoints (Freestyle): 5

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes


  • 2 large sweet potatoes, cut into thin circles no more than 1/4 inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 cup skim milk
  • 1 cup fat-free shredded cheddar cheese
  • 1/4 cup black beans (cooked)
  • 1/4 cup no-sugar added salsa
  • 1/4 cup jalapeno, sliced into thin strips
  • 1/4 cup tomato, diced small
  • 2 tablespoons red onion, diced small
  • 1 tablespoon fresh cilantro, chopped


  1. Preheat oven to 400 degrees. Arrange the sweet potatoes on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Bake for 20 to 30 minutes or until golden brown and tender.
  2. In a sauce pot, heat the milk whisking constantly to prevent the milk from burning. Once simmering, add the cheddar cheese and whisk until smooth and thick. Remove from heat.
  3. Remove the potatoes from the oven and let the potatoes cool slightly before transferring to a serving plate. Arrange the potatoes on a serving plate overlapping as necessary. Drizzle the cheese sauce on top and sprinkle remaining ingredients on top. Serve warm and enjoy!