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Sunday Suppers with Lunchbox Love–Loaded Sweet Potato Nachos

Nachos are a classic pub food and a super fun dish to eat with friends. These best thing about them is that you can make them as healthy, or as unhealthy, as you want. With some of our friends needing to be on a grain-free diet, this version, from Two Peas and Their Pod, switches out the corn chips for homemade sweet potato chips–a nutritious, delicious change that everyone will enjoy. 

Loaded Sweet Potato Nachos

(image and recipe from Two Peas and Their Pod)


3 large sweet potatoes, washed and sliced into 1/4-inch rounds
1 tablespoon olive oil
Salt and pepper, to taste
1 1/2 cups shredded Cheddar cheese
1 cup black beans, drained and rinsed
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 large avocado, pit removed and diced
Sour cream or Greek yogurt


Preheat oven to 400 degrees F.

Place the sweet potato rounds on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes. Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.

Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.

Remove pan from oven and top with green onions, cilantro, avocado, and sour cream or Greek yogurt. Serve immediately.

For more recipes, and to check out Lunchbox Love, visit us at

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