Enjoy a sweet and savory twist on nachos with these avocado nachos made with sweet potatoes instead of chips. They are easy to make and a family favorite that will keep everyone fueled and happy! So grab a few simple ingredients and be prepared to be obsessed with your new go-to dinner recipe.
Table of Contents
avocado nachos or guacamole nachos?
You can enjoy nachos with both avocado cubes and guacamole, but we like cubed, and here's why.
- Easier: You just dice and go!
- Less ingredients: Sure, you can buy store-bought guac for this too, or you can just grab a whole avocado (which we prefer).
- More mild: These nachos are almost like burger nachos, so we actually prefer the blank canvas of creamy avocados to a tangy lime-packed guacamole.
here's what you'll need
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- The base: To start, we grease sweet potato slices with cooking spray, and bake.
- The protein: Next, we brown ground beef with no-added sugar ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- The toppings: To finish off, we add a sprinkle of cheddar cheese followed by lettuce, avocado, pickled red onion, and burger sauce.
recipe testing notes
Throughout our testing of these avocado nachos, we learned what worked and didn't work. Here are the key takeaways!
- Nachos or sheet pan burgers? I did test these with more traditional nacho toppings like guacamole, sour cream, etc. But, in the end, the whole family preferred the burger-style toppings, and when the people speak, you listen!
- Sweet potatoes are softer than tortillas: It's no secret that these sweet potato slices are not as sturdy as baked tortilla chips, but they are pliable. You can easily pick them up loaded with toppings OR eat them with a fork - like pizza!
let's make them!
Be sure to scroll to the recipe card for the full nacho recipe!
Step one: Bake the sweet potatoes with a bit of oil.
Step two: Brown the beef
Step three: Layer the sweet potatoes with the beef and cheese and bake until the cheese is melted.
Step four: Add the toppings, including the avocado and enjoy with your hands or a fork!
watch how to make this - step by step
expert tips from the avocado foodie
- Slice the potatoes into equal-sized pieces: The slices should only be ¼ to ½ inch thick so that they cook quickly and evenly in the oven.
- Prepare ahead: For meal prep, you can prepare the baked sweet potato slices and bison mixture a few days in advance. Then, just layer, bake, and add your toppings before serving.
- Make a double batch of everything: Cook once and eat twice, and use the components of this dish to make more nachos. Or, incorporate them with anything else you have on hand for something completely new.
- Taste and adjust: Test the bison mixture before layering, and adjust the seasonings as you see fit.
common questions
How do I know when my sweet potatoes are done?
You’ll know the sweet potato slices are done cooking when they’re lightly browned around the edges and are fork tender.
Can I use tortilla chips or white potatoes?
You sure can! White potatoes will follow the same cooking as the sweet potatoes and tortilla chips can just be tossed on the sheet tray.
variations
- Dairy-less options: You can omit the shredded cheese, or use a plant-based variety. Then, use a dairy-free sauce, or make your own.
- Toppings: Feel free to mix and match any toppings you like best such as diced tomatoes, bacon crumbles, pickles, jalapeños, black beans, bell peppers, pico de Gallo, Greek yogurt, etc.
storage tips
- Fridge: If possible, leave off any toppings. Then, transfer leftovers to an airtight container and store them in the fridge for 1-2 days.
- Reheating: You can reheat leftovers in the microwave. However, I recommend using the oven instead to prevent them from becoming soggy. Preheat it to 350 degrees, and arrange your nachos in a single layer on a baking sheet. Bake just until warmed through, being careful not to let them burn!
more avocado recipes you'll love
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Recipe
avocado nachos
Enjoy a sweet and savory twist on nachos with these avocado nachos made with sweet potatoes instead of chips. They are easy to make and a family favorite that will keep everyone fueled and happy! So grab a few simple ingredients and be prepared to be obsessed with your new go-to dinner recipe.
Servings: 4
save this recipe!
Ingredients
- 2 sweet potatoes (sliced into ¼ thick circles, optional to peel them)
- 1 tablespoon olive oil (spray works best!)
- 2 tablespoon ketchup (I prefer no added sugar ketchup)
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound ground beef (90% lean is best)
- Salt and pepper to taste
- ⅓ cup Burger sauce (I like primal kitchen or see notes for making your own)
- 1 cup shredded lettuce
- 1 avocado (diced)
- ½ pickled red onion (see notes for making these)
- 1 8 oz block cheddar cheese (shredded)
Before you begin!
If you make this recipe, please take a minute to leave a review. I love to hear how it went!
Instructions
- Preheat the oven to 400 degrees. Lay the slices of the 2 sweet potatoes on a large sheet tray in a single layer (some overlap is good). The slices should only be ¼" to ½" thick. Spray with oil and bake for 10 minutes or until soft.
- Meanwhile, brown the 1 pound ground beef over medium heat. When it's almost done, add the 2 tablespoon ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder and stir to combine and finish cooking. Season with salt and pepper as desired.While this cooks make the pickled red onions per notes below.
- Remove the sweet potatoes from the oven and sprinkle the ground bison mixture over all of it. Then top with shredded 1 8 oz block cheddar cheese. Return to the oven for 5 minutes to melt the cheese.
- Remove from the oven and top with ⅓ cup Burger sauce, 1 cup shredded lettuce, 1 avocado diced, and ½ pickled red onion, and serve it up family style.
Video
Notes
Pickled red onions: Mix ½ cup white vinegar, ½ cup water, 1 teaspoon honey or sugar, ¼ teaspoon salt, and ½ of a red onion thinly sliced in a bowl or jar. Store in the fridge until ready to use. These will last 2 weeks in the fridge.
Make your own burger sauce: combine ¼ cup mayo, ¼ cup ketchup, and 2 tablespoon mustard.
Expert Tips
- Slice the potatoes into equal-sized pieces: The slices should only be ¼ to ½ inch thick so that they cook quickly and evenly in the oven.
- Prepare ahead: For meal prep, you can prepare the baked sweet potato slices and bison mixture a few days in advance. Then, just layer, bake, and add your toppings before serving.
- Make a double batch of everything: Cook once and eat twice, and use the components of this dish to make more nachos. Or, incorporate them with anything else you have on hand for something completely new.
- Taste and adjust: Test the bison mixture before layering, and adjust the seasonings as you see fit.
- Fridge: If possible, leave off any toppings. Then, transfer leftovers to an airtight container and store them in the fridge for 1-2 days.
- Reheating: You can reheat leftovers in the microwave. However, to prevent them from becoming soggy, I recommend using the oven instead. Preheat it to 350 degrees, and arrange your nachos in a single layer on a baking sheet. Bake just until warmed through, being careful not to let them burn!
Nutritional information is an estimate and for informational purposes only.
Additional notes and substitution information can be found in the post above.
Nutrition
Calories: 393kcal | Carbohydrates: 24g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 344mg | Potassium: 940mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9423IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 4mg
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