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white bowl on top of a wooden cutting board, filled with sweet potato round slices, chicken, white cheese, avocado, and cilantro
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5 from 1 vote

Sweet Potato Nachos with Chicken

A simple base of sliced and roasted sweet potatoes are topped with chicken and all the classic nacho flavors. This recipe comes together quickly and will keep you full and nourished thanks to fiber, protein, healthy fats, and your favorite toppings.
Prep Time8 minutes
Cook Time20 minutes
Course: Appetizer, Dinner
Cuisine: American
Keyword: gluten free
Servings: 4

Equipment

  • Cutting board
  • Mixing Bowl
  • unbleached parchment
  • Pan
  • vegetable peeler
  • Knife
  • Measuring Spoon

Ingredients

  • 2 medium sweet potatoes the size shouldn't be too wide to cut into rounds
  • 1 tbsp Avocado oil
  • Sea salt to taste

For the chicken

  • 2 large boneless skinless chicken breasts
  • 1/2 tsp Smoked Paprika
  • 1 tsp ground oregano
  • 1/4 cup Fresh Cilantro chopped
  • 1/2 tsp Garlic Powder optional
  • 1/4 tsp Cumin optional
  • 1 tbsp avocado oil
  • salt to taste

Toppings

  • 1 cup shredded cheese Optional

Instructions

  • Preheat oven to 425 degrees
  • Scrub your potatoes if you are going to keep the skin on; if not, peel them and cut the ends off
    three sweet potatoes on a wooden cutting board that have been peeled. A large pile of peels lays on the board along with a black vegetable peeler
  • Next lay the potatoes on a cutting board and cut into semi-thin slices
    sweet potato slices laying in a pile on a wooden cutting board
  • Add slices to a bowl and toss in avocado oil, and add salt to your preference
    a large set of tongs and stainless steel bowl with sliced sweet potatoes
  • Line a baking sheet with parchment paper then lay sweet potato slices in an even layer
    tongs and a pan laying out sliced and peeled sweet potatoes
  • Place in the oven to bake

For the chicken

  • Combine dry seasonings: smoked paprika, ground oregano, salt, and optional garlic powder, and ground cumin
  • Heat avocado oil in a pan over medium heat
  • Slice chicken into bite-sized pieces and coat with the seasoning mixture
  • Add to pan and cook until internal temperature reaches 165 degrees
  • Add fresh chopped cilantro and optional fresh lime juice, and mix

Put it all together

  • Remove the sweet potatoes from the oven after 15-20 minutes and top with cooked chicken and cheese
  • Place back in the oven until cheese is melted
  • Remove and serve with your favorite toppings

Notes

Keep in mind that sweet potatoes have a higher sugar content than white potatoes for example. Due to this they may not get super crispy and tend to burn if cooked too long.
Keep a watch on your sweet potato slices since oven temperatures vary.
Enjoy with a knife and fork!
This recipe makes 3-4 servings
If the potatoes overlap they may steam a bit which will change the texture slightly.
You can peel the potatoes like I did (safer for FOMAP's) and the edges may curl a bit without the skin.
Keep the skin on for extra fiber