Sweet Potato Nachos

Swap corn chips for baked sweet potato slices in this vibrant, healthier twist on everyone’s favourite nachos.
Dinner
10 min prep
30 min cook
2 serves
6.8 serves of veg
  • 2 small sweet potatoes, thinly sliced
  • Spray of pure vegetable oil
  • 2 cobs fresh corn, removed from cob
  • ½ capsicum, diced
  • 1 cup canned black beans (drained, rinsed)
  • ½ cup low fat cheese, grated
  • 1 small avocado, mashed

 

SALSA

  • 1 punnet cherry tomatoes (250g), diced
  • ½ red onion, finely chopped
  • 2 tbsp chopped fresh coriander
  • 1 lime, juiced
  • 1 long red chilli, seeds removed, finely chopped (optional)
  1. Preheat oven to 200°C.
  2. Line a large baking tray with baking paper and lay the sweet potato slices in a single layer, spray with oil. Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.
  3. While sweet potato is cooking, combine salsa ingredients in a bowl and set aside.
  4. Once the sweet potato slices are cooked, remove from the oven and sprinkle with corn, capsicum, black beans and cheese.
  5. Place under grill until cheese is melted and vegetables heated through (approx. 5 minutes).
  6. Remove from grill and top with salsa and mashed avocado. Serve immediately.

 

Serving Suggestion: Corn cobs can be swapped for 1.5 cups of frozen or canned corn. Black beans can be swapped for other beans you may have on hand such as red kidney beans or 3 bean mix.

Add your favourite toppings, like grated carrot, black olives, or jalapenos, to mix it up!

If you wash and dry sweet potato well, you can leave the skin on, which adds more fibre to your meal.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help with mashing the avocado, sprinkling the vegetables and cheese on top of the sweet potato.   

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 791g Per serving Per 100g
Energy (kJ) 2449 310
Fat (g) 19.6 2.5
Saturated fat (g) 7.3 1
Carbohydrates (g) 63.2 8
Sugars (g) 29.7 3.8
Fibre (g) 26 3.3
Protein (g) 26.2 3.3
Sodium (mg) 366.8 46.4

Acknowledgement

Recipe originally published by Nutrition Australia developed by Sanitarium Health Food Company, adapted by Health and Wellbeing Queensland.

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