Sweet Potato Nacho Recipe

These sweet potato nachos are a nutrient-dense spin on a Mexican favorite. The sweet potato nacho recipe makes a great mid-week family meal for those who want to be genuinely ancestral and paleo using their hands to eat experience too.

The picture journey starts with making the best sweet potato chips to scoop up the fully loaded nachos.

Paleo Nachos

This highly adaptable nacho recipe uses sweet potatoes as a base in place of chips. Just as simple to integrate and much healthier.

If sweet potatoes are not your favorite, opt for beetroot, carrot, regular white potato, jicama, and plantains. Additionally, if time is a significant factor, multiple healthy options instead do not use vegetable oils. The only consideration is that they have a higher price tag.

Either way, homemade sweet potato chips or an alternative healthy vegetable crisp, this paleo nacho recipe will keep you satisfied and healthy.

Sweet Potato Nachos

Utilizing sweet potatoes is a delicious option to avoid potentially inflammatory corn chips fried in refined vegetable oils and to include another nutrient-rich root vegetable.

Sweet potatoes bring sweetness to contrast the savory toppings. Play with different varieties of sweet potatoes to determine your favorite for this recipe - Japanese, garnet, jewel, purple, etc. For a more mellow flavor, feel free to use organic white or yellow potatoes. I prefer the simple orange variety.

Healthy Sweet Potato Nachos

To slice the sweet potato using a sharp knife. The thinner the sweet potato slice, the more potential it has to become crispier. The caveat - cutting your fingers, so be careful.

If you do have a food processor or even a mandoline - use that instead.

With the ground meat - the traditional Mexican dish uses beef. However, opting for pork, wild boar, lamb or bison, or a mix of them would work.

Sweet Potato Nacho recipe

Serves: 2-3 servings
Prep time: 10 minutes
Cooking time: 30 minutes approx
Skill level: Medium

Sweet Potato Nacho Ingredients

Base layer:

• 1 large or 2 small sweet potatoes 

• Avocado oil or other cooking fat for coating (coconut oil, tallow, ghee, and duck fat are delicious options)

Toppings:

• 1 lb organic grass-fed beef or other ground meat of choice. (10% fat)

• Seasonings: sea salt, black pepper, cumin, paprika

• 1 Medium Bell pepper - any color

• 1 Medium Red onion 

• Jalapeno or serrano pepper 

• Pickled jalapeno or banana pepper

• 2 Ounces of Grass-fed cheddar cheese

Salsa:

• ⅓ cup diced tomatoes 

• ¼ red onion 

• 1-2 garlic cloves - finely chopped

• ½ diced fresh jalapeno 

• Juice of 1 small lime 

• Sea salt to taste

• Fresh cilantro

Sweet Potato Nacho Recipe:

For the Base:

1. Slice sweet potato into thin round slices. Spray or toss in avocado oil (or other heat-stable fat).

2. Spread slices on a cookie sheet and bake at 375 F / 190 C for 30-45 minutes, broiling for the final minute to achieve crisp edges.

3. Alternately, cook in a convection oven air fryer at this temperature for about 20 minutes.

For the Toppings:

1. Cook the ground beef until brown, adding spices. Set aside. Use ghee or extra virgin olive oil to brown the beef and cook through lightly.

2. Chop or slice toppings of choice and set aside.

For the salsa:

1. Combine diced tomatoes with onion, minced garlic, finely chopped jalapeno pepper, finely chopped cilantro, lime juice, and salt.\

2. You also combine in a blender or food processor to reduce prep time.

Assembling:

1. When sweet potato rounds are starting to crisp, take out and rearrange on the baking sheet.

2. Place them all close together to form a base for the toppings.

3. First, add meat. Then, distribute bell pepper and other toppings.

4. Bake at about 325 F / 163 C for 2-4 minutes or until vegetables start to brown.

5. Optionally, add salsa and cheese, and bake again for another 2 minutes until cheese melts.

6. Carefully plate or, preferably, eat straight off of your baking sheet for minimal clean-up! 

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Nutrition facts per serving (based on 3 servings)

Calories: 496
Protein: 44.9
Carbs: 34.7
Fat: 18.7
Fibre: 4
Vitamin B1: 0.2mg
Vitamin B2: 0.3mg
Vitamin B3: 8.8mg
Vitamin B5: 1.6mg
Vitamin B6: 0.8mg
Vitamin B9: 48.2ug
Vitamin B12: 3.8ug
Choline: 143.5mg
Vitamin A: 9864.3IU
Retinol: 4.5ug
Vitamin C: 88.3mg
Vitamin D: 3IU
Vitamin E: 0.7mg
Vitamin K: 6ug
Calcium: 83.2mg
Copper: 0.3mg
Iron: 5.3mg
Magnesium: 59.5mg
Manganese: 0.3mg
Potassium: 856mg
Selenium: 33.4ug
Zinc: 10.4mg
Omega 3: 0g
Omega 6: 0.5g

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