Why I Love This Recipe

Nachos are already one of my favorite comfort foods, but swapping the chips for roasted sweet potatoes makes them feel hearty enough for dinner. The sweet potatoes get perfectly caramelized around the edges, creating the best base for seasoned taco beef and plenty of melty cheese. Then comes my favorite part, loading everything up with fresh toppings like avocado, tomatoes, red onion, cilantro, and a dollop of sour cream. Every bite has the perfect mix of sweet, savory, creamy, and crunchy, making these just as fun to eat as classic nachos.

Enjoying The Leftovers

The sweet potatoes and taco beef reheat well, making this an easy lunch the next day. Just add the fresh toppings after reheating so everything stays crisp and flavorful.

Storing

Let everything cool completely before storing. Place the sweet potatoes and seasoned ground beef in an airtight container and refrigerate for up to 3–4 days. Store toppings like avocado, tomatoes, sour cream, and cilantro separately so they stay fresh and don’t make the base soggy.

Reheating

Reheat the sweet potatoes and taco beef first until warmed through, then add your favorite toppings like avocado, tomatoes, red onion, cilantro, jalapeños, green onions, salsa, or sour cream. Finish with a squeeze of fresh lime for even more flavor.

Sweet Potato Nachos
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Sweet Potato Nachos

These Sweet Potato Nachos layer roasted sweet potato rounds with taco-seasoned ground beef, melty cheese, and fresh toppings for a lighter take on classic nachos. They're a fun, satisfying dinner that's packed with bold flavor and perfect for weeknights or game day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 4

Ingredients

For the sweet potatoes
  • 2 medium sweet potatoes, sliced into rounds
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tbsp avocado oil
For the ground beef
  • 1 lb ground beef
  • 1 packet of your favorite taco seasoning
  • 1/3 cup of taco sauce
For the Nachos
  • 1-2 cups shredded Mexican cheese
  • 1-2 avocados cubed
  • 5-10 cherry tomatoes, halved
  • Drizzle of sour cream
  • 1/2 red onion, finely diced
  • Freshly chopped cilantro, optional
  • Hot sauce, optional
US – M

Instructions

  • Place the sweet potato rounds on a greased baking sheet. Drizzle with a little oil and sprinkle with salt, pepper, chili powder, and onion powder. Toss to coat evenly.
  • Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
  • While the sweet potatoes are roasting, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
  • Drain excess fat if needed. Stir in the taco seasoning and taco sauce. Cook for another 2-3 minutes until well combined and heated through. Remove from heat.
  • Once the sweet potatoes are cooked, evenly spread the ground beef mixture on top and sprinkle with cheese. Return to the oven and broil for 2-3 minutes, just until the cheese is melted and bubbly.
  • Top the nachos with cubed avocado, halved cherry tomatoes, finely diced red onion, and a drizzle of sour cream. Sprinkle with freshly chopped cilantro if desired.
  • Serve immediately while warm and enjoy!

Equipment

large baking sheet
saute pan
cutting board

Nutrition Per Serving

Calories: 480kcal | Carbohydrates: 31g | Protein: 34g | Fat: 25g | Fiber: 8g