Loaded Sweet Potato Nachos Recipe

Name: Loaded Sweet Potato Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 1 cup sweet potato, diced small; 2 teaspoons olive oil; 1 cup tomatoes, diced and seeded; 3/4 canned black beans, drained and rinsed; 3/4 cup frozen sweet corn; 1/3 cup red onion, chopped small; 4 ounces canned diced green chilis; 1 tablespoon hot Mexican chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon dry garlic; 1/2 teaspoon Himalayan salt; 2 teaspoons apple cider vinegar; Cheese Sauce and Toppings; 2/3 cup yellow onion, diced; 1 teaspoon olive oil; 1 tablespoon arrowroot flour; 1 1/2 cups 2% milk; 1 cup monterey jack cheese, shredded; 1 cup mild cheddar, shredded; 4 ounces canned diced green chilis; 1/8 teaspoon paprika; 1/4 teaspoon sea salt; 1 bag of blue corn tortilla chips (about 15 chips per person); 1 cup crumbled queso fresco for topping; 1/2 fresh cilantro for topping

Servings: persons

Salsa
1 cup sweet potato, diced small
2 teaspoons olive oil
1 cup tomatoes, diced and seeded
3/4 canned black beans, drained and rinsed
3/4 cup frozen sweet corn
1/3 cup red onion, chopped small
4 ounces canned diced green chilis
1 tablespoon hot Mexican chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dry garlic
1/2 teaspoon Himalayan salt
2 teaspoons apple cider vinegar
Cheese Sauce and Toppings
2/3 cup yellow onion, diced
1 teaspoon olive oil
1 tablespoon arrowroot flour
1 1/2 cups 2% milk
1 cup monterey jack cheese, shredded
1 cup mild cheddar, shredded
4 ounces canned diced green chilis
1/8 teaspoon paprika
1/4 teaspoon sea salt
1 bag of blue corn tortilla chips (about 15 chips per person)
1 cup crumbled queso fresco for topping
1/2 fresh cilantro for topping

1
1. To begin, you will be assembling your sweet potato salsa. If you're making this recipe for guests you can make this part ahead of time and store it in your refrigerator. Heat 2 tsp olive oil in a pan over medium heat for about 1 minute and then add your diced sweet potato, cooking until browned, which will take about 5 minutes. The sweet potato should be diced to about the size of a black bean. Once cooked, set aside to cool for about 1 minute while you mix together the rest of your salsa ingredients.
2
2. In a medium mixing bowl, combine the remainder of your salsa ingredients, adding in the sweet potato last. Fold together, cover, and set aside.
3
3. Now it's time to make nacho cheese salsa from scratch. Say goodbye to unhealthy, processed Velveeta! You can do this - making your own cheese sauce is surprisingly easy! Over medium heat, add 1 tsp olive oil and 2/3 C diced yellow onion to your pan (I prefer an uncoated saute pan or saucepan for sauces). Cook the onions until translucent, but not browned, for 3-4 minutes. Then add 1 Tbsp arrowroot flour and cook for another minute, stirring continuously.
4
4. Turn the heat down to medium-low and add your milk to the pan, 1/2 C at a time, stirring continuously to prevent clumping. Cook the milk until it's hot and steaming, but don't allow it to simmer or boil, as this may cause curdling.
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5. Once your milk is heated and thick from the arrowroot flour, stir in your shredded cheese.
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6. For a finishing touch, mix in 1/8 tsp paprika, 1/4 tsp himalayan salt, and 1 4 oz can diced green chilis.
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7. Now it's time to assemble your nachos. If you're having a Cinco de Mayo party with your kids, they may have fun assembling their own plates. Or your adult friends may enjoy all of the ingredients served separately as a nacho bar (I know I would like that). First, put about 15 blue tortillas on a plate and top with your sweet potato salsa.
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8. Next, smother in cheese sauce.
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9. Last, but not least, sprinkle with cilantro and crumbled queso fresco for a touch of fresh flavor!

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Salsa, 1 cup sweet potato, diced small, 2 teaspoons olive oil, 1 cup tomatoes, diced and seeded, and more.

Yes, Loaded Sweet Potato Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Sweet Potato Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions