Balance Collective

Sweet Potato Nachos

Sweet Potato Nachos

This wholesome Sweet Potato Nacho recipe is a healthy twist to the traditional Mexican nachos. The sweetness of the potato works perfectly with the spice of the filling. For a healthier option, we've used sweet potato instead of corn chips, Greek yoghurt instead of sour cream and individual spices instead of store bought spice mix.

Serves 2


  • 2 sweet potatoes
  • 500g mince
  • 1 brown onion (diced)
  • 1 tin of Black beans
  • 1 bottle of tomato passata
  • 1 Avocado
  • 1 cup of greek yoghurt (alternative to sour cream)
  • 1 cup of cheese
  • 1 teaspoon of Paprika, Cumin and Coriander Seeds
  • 2 gloves of garlic (minced)
  • Salt and pepper to taste
  • 1 tablespoon of Olive oil


  • Jalapenos or chill flakes


  1. Preheat oven to 180 degrees and line a large tray or dish with baking paper
  2. Slice the sweet potatoes into rounds and place them into a medium-sized bowl. Add the olive oil, paprika, salt and pepper and coat the rounds. Set aside.
  3. In a large saucepan, cook the diced onion, garlic and mince. Once the meat is cooked, add the tin of black beans, tomato passata, paprika, cumin and coriander seeds to the mixture. 
  4. Spread the sweet potato rounds onto the baking paper ensuring there are little or no gaps.
  5. Spoon the mince mixture onto the rounds and sprinkle the cheese on top.
  6. Place the nachos into the oven to cook for 10 - 15 minutes or until the cheese has melted.
  7. Once done, pull the tray out of the oven and top with avocado and Greek yoghurt. Serve immediately!


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