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Sweet Potato Nachos

Serves 4

Preparation time: 20 minutes

Cooking time:  40 minutes



  • 2 medium sweet potatoes
  • 2 tablespoons extra virgin olive oil or oil of your choice
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • ½ cup shredded cheese (cheddar, mozzarella or feta)
  • ½ avocado, sliced
  • ½ cup cherry tomatoes, sliced in half
  • 1 cup canned black beans, rinsed and drained
  • 4 tablespoons green onion
  • 4 tablespoons plain low-fat yogurt
  • ½ cup fresh, frozen or canned corn (no salt added)


  1. Preheat oven to 425 degrees F.
  2. Wash and dry sweet potatoes. Slice the potatoes in strips to a thickness of ¼ to ½ inch.
  3. Combine olive oil, oregano, and red pepper flakes in a large mixing bowl. Add sliced sweet potatoes and mix well to coat evenly with the olive oil mixture.
  4. Arrange the sweet potato strips in a single layer on a baking sheet lined with aluminum foil.
  5. Place the sweet potatoes on an oven rack that is positioned in the center or lower third of the oven.
  6. Bake the sweet potatoes for 6 minutes. Remove from the oven and add black beans. Bake for another 6 minutes or until potatoes reach desired tenderness.
  7. While potatoes and beans are baking, slice the tomatoes, avocado, and green onions, and set aside. If using fresh corn on the cob, cook in a microwave for about 2-3 minutes.  Cut the kernels off the cob, and set aside with other vegetables.
  8. When the sweet potatoes are done, remove from the oven, add cheese and bake for an additional 2 minutes.
  9. Change the oven setting to broil. Position the baking sheet on a rack so that the food is about 3 inches below the broiler.  Broil for one minute. Remove the sweet potatoes from the oven.
  10. Top with tomatoes, avocado, onion, corn, and a dollop of yogurt.



NutritionLabel 4