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Sweet potato nachos

Serves: 2
Prep: 20
Cook: 25

    This dish is vibrant in colour, flavour and texture!  Great appetizer, game-day snack or kid-friendly meal. An all round winner!

    Trying to eat more veg, but not sure how? We've got you covered with these low-fuss recipes to get more veggies in your life! The kids will love them too!



    • 2 small sweet potato, thinly sliced
    • Spray oil
    • 2 cobs fresh corn, removed from cob
    • ½ capsicum, diced
    • 1 cup canned black beans (drained, rinsed)
    • 60g grated low fat cheese
    • 1 small avocado


    • 1 punnet cherry tomatoes, diced
    • ½ red onion, finely chopped
    • 2 tablespoons chopped fresh coriander
    • red chilli finely chopped (optional)
    • 1 lime, juiced


    1. Layer sweet potato slices over baking paper on baking trays and spray with oil. Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.
    2. Combine salsa ingredients in a bowl and set aside.
    3. Pile sweet potato slices on one tray. Sprinkle with corn, capsicum, black beans and cheese.
    4. Place under griller and grill for 5 minutes until cheese is melted and vegetables heated through.
    5. Remove from grill and top with salsa and mashed avocado. Serve immediately. Serves 2.


    • Baked sweet potato slices are a healthier option for making nachos than corn chips.
    • If you wash and dry sweet potato well, you can leave the skin on.
    • Mix up your topping ingredients by adding your favourites such as black olives, jalapeno etc.

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