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Healthy Sweet Potato Nachos

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 2 medium sweet potatoes, scrubbed and washed
  • 2 tbsp avocado oil
  • Salt and pepper to taste (omit pepper for AIP)
  • 1 lb ground beef
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp dried cilantro

For serving

  • 1 avocado, sliced
  • 12 radishes, sliced
  • 1/4 cup black beans, cooked (omit for AIP/paleo)
  • 1/4 cup red onion, diced
  • 3 tbsp black olives, sliced
  • 2 tbsp cilantro, chopped
  • 1 tbsp green onion, chopped
  • Juice of one lime


  1. Preheat the oven to 400 F and line a large baking sheet with parchemnt paper.
  2. Using a mandolin slicer, or a knife, slice the sweet potato into uniform rounds, about 1/4″ thick. Add to the baking sheet, evenly spacing.
  3. Brush the sweet potato with avocado oil and season. Bake in the preheated oven for 30-35 minutes, flipping halfway through until the sweet potato is cooked to your liking. Set aside.
  4. While the sweet potato cooks, brown the ground beef over medium heat in a pan and season with salt, pepper, garlic and onion powder, cilantro, and oregano. Crumble until cooked through and drain some of the excess fat.
  5. Assemble the nachos by laying out the sweet potato and topping with beef, and toppings of your choice.


Add taco seasoning to the beef if nightshades are tolerated.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 40
  • Category: Main Dishes


  • Serving Size: 1 serving
  • Calories: 384
  • Fat: 20.1g
  • Carbohydrates: 23.6g
  • Fiber: 7.8g
  • Protein: 28.6g

Keywords: sweet potato nachos