These Loaded Sweet Potato Nachos are made in just under 40 minutes! Crispy sweet potato rounds, topped with seasoned ground turkey and lentils, finished with chopped veggies and lots of cheese. AKA the ultimate weeknight dinner.
You know those nights when it's 6 o'clock and you don't know what to make for dinner. That is exactly what these loaded sweet potato nachos are made for. This is such a great recipe for busy nights because it's completely customizable based on what you have in the fridge! Plus not only do they taste like the ultimate comfort food, they are also a nutritious easy meal the entire family will love (and that's a WIN-WIN in my book)!
I seriously don't know how it took me so long to finally post these on the blog. They've been a hit in my family for over two years now. They're one of those meals that has become such a staple we eat them at least bi-weekly if not weekly. I swear my mom even went through a phase where this was ALL she would make. She's been asking me to add it to my blog forever so- this one's for you mom!
Why This Recipe Is Dietitian Approved
If you need some more convincing that you need to try them, here are four reasons why you need these loaded sweet potato nachos.
- They're delicious. This is a given but seriously, the combination of the crispy sweet potatoes, with the perfectly seasoned ground turkey and lentils, mixed with some salsa... Mmmm my mouth is watering just thinking about them.
- They are incredibly easy to make. I go into more detail in the section below but honestly these are one of those meals where all you need is about 20 minutes of prep time. While their cooking you can finish whatever you need to do around the house and in less than 40 minutes you have the perfect easy, weeknight dinner.
- They are the perfect family meal. These sheet pan sweet potato nachos are perfect to get the entire family involved. Have the kids toss the sweet potatoes, or choose what toppings they want to add! Getting kids involved in the cooking process is a great way to get them to try new things!
- They are the perfect balanced meal. As a Registered Dietitian I think my favourite part of these healthy potato nachos is that they are naturally a balanced meal. You have lots of complex carbohydrates from the sweet potatoes and lentils, fiber, lean protein, healthy fats and vitamins and minerals from the veggies! So whoever said you can't have nachos for a healthy dinner is wrong!
Ingredients
Sweet potatoes- We're leveling up the classic tortilla chip nachos with sweet potato chips! They're the perfect complex carbohydrate packed with vitamin A and fibre to help keep you full and satisfied without spiking blood sugar levels!
Ground Turkey- I love making ground turkey nachos as they are a great source of lean protein. If you aren't a huge ground turkey fan, any ground meat will work (such as chicken or beef) so the choice is up to you! Another option to make these sweet potato nachos vegan is to skip the ground meat and just double the lentils below!
Lentils- The perfect plant-based protein source. I started adding lentils to my meals whenever I cook with ground meat as a great way to boost the fiber content, add in some plant-based protein and help keep me full and satisfied. Honestly even my meat eating family members can't even tell there's lentils in these loaded sweet potato nachos so that's a win!
Barbeque sauce- The secret ingredient to making the most flavorful protein topping. Wether you choose to just use lentils or add int he ground turkey, adding barbeque sauce is a great way to add that nice smokey flavor and really elevate these nachos. I like choosing a lower sugar barbeque sauce as some can contain so much added sugars! My personal favourite I've found is: Stubbs original BBQ sauce.
Spices- Cumin, paprika, chili powder, garlic powder salt and pepper are all you need to bring these nachos to life! (I still don't think you can top the combination of cumin with sweet potato).
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper or tinfoil.
- To prep your sweet potatoes: wash and dry your sweet potatoes (thoroughly scrubbing ensure all dirt is removed). Chop sweet potatoes into ¼ inch rounds, add to a medium bowl and toss with olive oil and spices.
- Arrange the sweet potato rounds in a single layer on the baking sheet (they may overlap slightly). Bake for about 25 minutes, flipping halfway.
- While the sweet potatoes are cooking, prepare your toppings by shredding your cheese, dicing your peppers, and shredding zucchini!
- To cook your meat/ lentils: Add the olive oil to a pan over medium heat. Once hot, add your ground meat (if using) and cook until brown. Add your lentils, BBQ sauce and spices. Using a spatula, gently press down on the lentils to "smash" them. Continue doing this until the lentils begins to clump together and blend with the ground meat. Adjust seasonings as desired.
- Once the potatoes are done, top with the cooked ground meat and your remaining toppings (ie. bell peppers, zucchini, cheese, jalapeno) and place the pan back in the oven. Bake for an additional 10 minutes. To get the cheese nice and crispy- turn the oven to broil for the final 5 minutes of cooking.
- Top with any other vegetables of choice you don't wish to cook (ie tomatoes). Serve with sour cream/ Greek yogurt, salsa and guacamole over a bed of lettuce if desired!
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: use a dairy-free cheese.
To make vegan: use a dairy-free cheese and substitute the ground turkey for meatless crumbless, crumbled tempeh or lentils. You could also try shredded tofu!
To make nut-free: this recipe is naturally nut-free.
Note that lentils can be replaced with 2 cups of diced mushrooms for added veggies and vitamin D. It's such a versatile recipe! Every time I make these I switch up the topping but here are some of my favourites:
- Corn: fresh, canned or frozen work great!
- Chopped bell peppers: dice a few peppers up to add flavor, nutrients and colour to these nachos!
- Jalapeno: Fresh of pickled both work! Or leave these off if you don't like spice.
- Cheese: Any shredded cheese of choice works great.
- Shredded zucchini: I added this the last time I made them and it was such a great addition! You couldn't even taste the zucchini but it added even more nutrients!
Toppings I like to add after baking:
- Salsa: Use any kind you have on hand!
- Avocado: You can either just dice up the avocado flesh and add it directly on the nachos or you can make an easy avocado guacamole. I like to do this by smashing an avocado in a small bowl and adding some salt, black pepper, cumin and lime juice!
- Greek yogurt: I love using Greek yogurt as a substitute for sour cream (I find they taste so similar plus it's added protein)!
- Lettuce: Turn your sheet pan sweet potato nachos into a salad bowl by serving them on a bed of finely chopped lettuce!
Use this as an opportunity to get creative!!
Equipment
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Top Tips for Success
If you are looking for a way to “hide” veggies in this recipe, I recommend dividing them up very small or shredding them and cooking them in along with the ground turkey. This works great with veggies like mushrooms or zucchini that have a very mild flavour.
Frequently Asked Questions
Yes! Sweet potatoes can also be swapped for regular potatoes.
I like serving these nachos on a bed of greens for extra colour. You could also serve it with a side salad like this kale crunch salad.
More Weeknight Dinner Recipes
Looking for more easy recipes to make in less than an hour? Here are some of my favourites:
- Stuffed Sweet Potatoes
- Stuffed Bell Peppers
- Ginger Ground Chicken Meatballs
- One Pan Lemon Chicken Pasta
- Weeknight Vegan Curry
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these loaded sweet potato nachos, don't forget to tag me on Instagram- @nourishedbynic or leave a comment below!
📖 Recipe
Loaded Sweet Potato Nachos
Ingredients
For the sweet potatoes:
- 2 large sweet potatoes sliced into ¼ inch rounds
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- dash salt
- dash black pepper
For the ground turkey/ lentils:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 540 mL can brown lentils rinsed and drained
- 4 tablespoon low sugar BBQ sauce
- 1 teaspoon ground cumin
- 2 tsp chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and black pepper to taste
Topping ideas:
- 2 medium bell peppers diced
- 1 medium zucchini grated
- 1 small jalapeno de-seeded and diced
- 1 cup shredded cheese
For serving
- ½ cup salsa
- ½ cup smashed avocado or guacamole
- ½ cup plain Greek yogurt or sour cream
Instructions
- Preheat oven to 400F. Lightly line a cooking tray with parchment paper or tinfoil.
- To prep your sweet potatoes- Wash and dry your sweet potatoes (thoroughly scrubbing ensure all dirt is removed). Chop sweet potatoes into ¼ inch rounds, add to a medium bowl and toss with olive oil and spices. Arrange the sweet potato rounds in a single layer on the baking sheet (they may overlap slightly). Bake for about 25 minutes, flipping halfway.
- While the sweet potatoes are cooking, prepare your toppings by shredding your cheese, dicing your peppers, and shredding zucchini!
- To cook your meat/ lentils- Add the olive oil to a pan over medium heat. Once hot, add your ground meat (if using) and cook until brown. Add your lentils, BBQ sauce and spices. Using a spatula, gently press down on the lentils to "smash" them. Continue doing this until the lentils begins to clump together and blend with the ground meat. Adjust seasonings as desired. * I also recommend adding in any vegetables that you would like to have more cooked at this stage. I like adding in diced mushrooms or shredded zucchini directly in with the meat so they mix in more seamlessly!
- Once the potatoes are done, top with the cooked ground meat and your remaining toppings (ie. bell peppers, zucchini, cheese, jalapeno) and place the pan back in the oven. Bake for an additional 10 minutes. To get the cheese nice and crispy- turn the oven to broil for the final 5 minutes of cooking.
- Top with any other vegetables of choice you don't wish to cook (ie tomatoes). Serve with sour cream/ Greek yogurt, salsa and guacamole over a bed of lettuce if desired!
Aubrey Lerwick says
I altered this a bit and just added cubed sweet potatoes to the rest of the ingredients in the pan. The flavor is delicious! I’m sure even better if I had the patience to crisp the sweet potato “chips”