Hi there! It’s Becca again from Two Places at Once. I hope y’all enjoyed the weekend and had a blast watching the Super Bowl. We watched the game with friends and shared these sweet potato nachos. While it may be a little late to share a Super Bowl recipe today, I couldn’t resist sharing this with y’all because it’s that good! Plus, you don’t have to be watching a sporting event to eat nachos.
These sweet potato nachos couldn’t be easier. They’re also a tad bit healthier than your standard nachos because tortilla chips are swapped out for sweet potato chips. Additionally, your typically include icky nacho cheese. I’m not a huge fan of nacho cheese so I opted for Monterey Jack instead! The cheese was freshly grated and it adds a touch of spice to the nachos. Finally, the toppings really bring the whole recipe together. My favorite topping is the crumbled bacon – does it get any better?!
I can’t take full credit for this recipe. The original recipe is from Honestly Yum. I adapted it slightly for my kitchen by layer the nachos and adding a few toppings. I’m so glad I tried this sweet potato nacho recipe though because sweet potato chips are my new obsession! I think they’ll be yours too.
Enjoy your week!
- 1 bag sweet potato chips, divided
- 1 can black beans, drained, divided
- 2 cups Monterey Jack cheese, divided
- 5-6 radishes, sliced into coins
- 5 slices of bacon, diced
- 1/4 cup kalamata olives, roughly chopped
- 1 bunch green onions, diced
- 1 jalapeno, cored removed and diced
- Preheat your oven to 375 degrees.
- Meanwhile, begin to build the layers of the nachos. Place half of the sweet potato chips on the bottom of a small baking diss (I used a 7 X11 dish). Top the chips with half of the black beans and half of the cheese.
- Then, begin a second layer with the remaining sweet potato chips. Top the chips with the remaining black beans and cheese.
- Bake for 7-10 minutes until cheese has melted.
- Once the cheese has melted, remove the baking dish from the oven. Top the nachos with radishes, bacon, olives, green onions and jalepeno.
- Add other toppings as desired and serve!
Orignal recipe from Honestly Yum