Sweet Potato Nachos




Yield 4 servings



  1. Preheat oven to 425 degrees.
  2. Slice sweet potatoes 1/8" thick. Place in a bowl and toss with olive oil. Place on a baking pan, and roast for 10 minutes. Flip, and roast another 10 minutes. Broil on high for 2 minutes to get them crispy, slightly longer if needed. Depending on how many you have, you might have to do two shifts of roasting potatoes.
  3. While roasting sweet potatoes, brown ground turkey in a skillet over medium heat. Once cooked through and crumbled, add 2 tablespoons taco seasoning and 1/2 cup water. Mix thoroughly and simmer until water is gone. Remove from heat and set aside.
  4. Blend black beans with 1/2 cup of water or chicken broth. You may need to add a bit more to get them to blend well into a paste. Place in a saucepan to heat up, then stir in taco seasoning. Simmer on low for 2-3 minutes.
  5. Once potatoes are done, place them all on a greased roasting pan. Layer with beans, taco meat, veggies and cheese.
  6. Bake at 350 for 5 minutes or until cheese is melted.
  7. Serve!


Use my homemade taco seasoning with salt-free option:

Courses Dinner

Nutrition Facts

Serving Size 1/4 recipe

Amount Per Serving

Calories 583

% Daily Value

Total Fat 26 g


Saturated Fat 9 g


Unsaturated Fat 8 g

Cholesterol 105 mg


Sodium 900 mg


Total Carbohydrates 49 g


Dietary Fiber 11 g


Sugars 11 g

Protein 36 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slim Sanity at