This recipe proves that nachos can be healthy.
A few years ago, I would have told you that all nachos are unhealthy. I mean, aren’t nachos just a combination of tortilla chips and cheese? I thought so for a long time, but then I started thinking outside the box. What if, instead of the nachos, you used sweet potato slices? Adding the super food to your nachos would instantly turn it into a skinnier version of the old classic! So I learned how to make sweet potato nachos, and I want to teach you how, too.
It’s really not as daunting as I originally thought. When the sweet potatoes are thinly sliced, they only take about 20 to 30 minutes to roast up in the oven. Then, when they’re soft and tender, on go the toppings. I love how easy it is to use cheese sauce, instead of sprinkling on too much cheese. If I’m being honest, I always use too much, so turning it into a sauce helps me keep the portion control in check.
Slicing the Sweet Potatoes
If you’re wondering how you should slice the sweet potatoes, we’ll fill you in on a secret. You can absolutely slice the sweet potatoes by hand, and you’ll learn how to make sweet potato nachos with no problems. But, I’m going to make a recommendation: use a mandoline.
If you don’t have one, I recommend this KitchenAid Adjustable Handheld V-Blade Mandoline Slicer. This is a great handheld version that’s easy to use and easier to store. Or, if you feel more comfortable with a tabletop version, the larger OXO Good Grips V-Blade Mandoline Slicer may be the way to go.
Mandolines can definitely be scary, but these two models are different. They keep your hands protected by the included finger guard, and they stay steady when you slice on them. Once you get to know them, they’re really easy to use, and you’ll have uniformly sliced vegetables in no time.
How To Use a Mandoline
The best way to use a mandoline is to slowly, but steadily, move the vegetable over the slicing blade. You want enough momentum to slice the food, but not too much that you’ll get out of control and slip. Safety is key when it comes to mandolines, so be careful! And, when you have one, you can use it for all kinds of things (like slicing noodles for this zucchini lasagna).
Like I said, you can totally slice them by hand, but the best way to learn how to make sweet potato nachos is by using the uniform slices of sweet potatoes. That way they’ll cook up evenly and give you the best base for your cheese sauce and toppings.
Once you find your preferred way to slice the sweet potatoes, the rest is easy! The cheese sauce couldn’t be easier to make, and the toppings just involve some knife skills. Now that you know how to make sweet potato nachos, you’ll have a healthy snack at your fingertips when you need it!
Check out this video to see how to make the recipe:
How to Make Sweet Potato Nachos
- 2 sweet potatoes large, cut into thin circles no more than 1/4 inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup skim milk
- 1 cup cheddar cheese fat-free, shredded
- 1/4 cup black beans cooked
- 1/4 cup salsa no sugar added
- 1/4 cup jalapeno sliced into thin strips
- 1/4 cup tomato diced small
- 2 tablespoons red onion diced small
- 1 tablespoon cilantro fresh, chopped
- Preheat oven to 400 degrees. Arrange the sweet potatoes on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Bake for 20 to 30 minutes or until golden brown and tender.
- In a saucepot, heat the milk whisking constantly to prevent the milk from burning. Once simmering, add the cheddar cheese and whisk until smooth and thick. Remove from heat.
- Remove the potatoes from the oven and let the potatoes cool slightly before transferring to a serving plate. Arrange the potatoes on a serving plate overlapping as necessary. Drizzle the cheese sauce on top and sprinkle the remaining ingredients on top. Serve warm and enjoy!
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