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These Loaded Sweet Potato Steak Nachos are a complete game-changer. They’re loaded with healthy toppings like black beans, avocado, and cilantro. These nachos are completely customizable and can be eaten as a meal or as an appetizer.
These untraditional sweet potato nachos are SO, GOOD! If you’re not used to using sweet potatoes in a savory recipe, you’re missing out. It’s so much better than adding more sugar to an already sweet food! These nachos can be eaten as a full meal in larger portions or an appetizer with smaller portions. It’s perfect for a quick dinner or an appetizer at a party or on game day.
In addition to its deliciousness, I also love this Loaded Sweet Potato Steak Nachos recipe because it is:
- Easy: Just a few simple ingredients are thrown onto a sheet pan. So easy!
- Healthy: This is a guilt-free, healthier version of your favorite nachos.
- Customizable: Add in any seasonal toppings that you like! Tomato, cucumber, mushrooms, bell peppers… You name it!
- Enjoyed by everyone: Cook these up for a simple dinner one night or cook a double batch as an appetizer for a get-together!
WHAT WILL YOU NEED FOR THESE LOADED SWEET POTATO STEAK NACHOS?
- Sweet potatoes: You can really use as many sweet potatoes as you’d like. I used about 3 medium sweet potatoes. Just use as many as it takes to fill your sheet pan (or your bellies) up! Feel free to keep the skins on if desired. That’s less work anyways, right?!
- Avocado oil: A healthy and clean eating cooking oil. It has a high smoke point, unlike olive oil. Get it on Amazon here.
- Spices: To nicely season the sweet potatoes, I used garlic powder, onion powder, paprika, and chili powder. Feel free to add any other spices like cumin, chipotle powder, or anything you’d like. Thrive Market is a great way to get organic pantry items delivered to your door at a great price!
- Grass-fed steak: Really any kind of steak will be fine in this recipe. I used grass-fed strip steak. You could also use ground beef or even chicken! I get high-quality grass-fed meat delivered to my door with ButcherBox.
- Beans: I think black beans go really well with sweet potatoes, but pinto beans would be nice too!
- Cheese: It’s especially important to purchase organic cheese. I like raw pasture-raised organic cheddar cheese. Feel free to use different cheeses. Even goat cheddar would be great! This is a great brand of cheese to buy!
- TOPPINGS!: Go all out with the toppings!! You could use avocado cubes or slices, or you could make guacamole instead. You can add the red onion or leave it out, you could swap the jalapeño for sweet bell peppers, use toppings you’ll love!
STOCK AN ORGANIC PANTRY AT A GREAT PRICE
HOW TO MAKE NACHOS THAT AREN’T SOGGY?
These nachos won’t be quite as crispy as traditional nachos because they’re made with sweet potatoes and aren’t fried like traditional chips. No worries, though. The flavor is the star of the show here! To help keep them from getting soggy, here are a few tips:
- Bake the sweet potatoes first.
- Don’t overcrowd the pan. If the sweet potatoes are overlapped, they will steam and get soggy. Keep them separated and use two pans if need be. When they are are done cooking, you can add them all to one pan before the toppings.
- Eat them straight out of the oven while they’re fresh and hot.
- Add the toppings right before eating.
WANT TO TRY THIS LOADED SWEET POTATO STEAK NACHOS RECIPE?
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These Loaded Sweet Potato Steak Nachos are a complete game-changer. They’re loaded with healthy toppings like black beans, avocado, and cilantro. These nachos are completely customizable and can be eaten as a meal or as an appetizer.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1/4 inch thick rounds
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- Sea salt and black pepper
- 12 oz grass-fed strip steak, brought to room temperature
- 1 15 oz can black beans, drained and rinsed
- 1 cup shredded cheddar cheese (raw and organic is best)
TOPPINGS
- 1/4 cup red onion, finely diced
- 1 avocado, sliced into small cubes
- 1 jalapeño, thinly sliced
- 3 radishes, thinly sliced
- 1/4 cup cilantro, chopped
- Salsa and sour cream, optional
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper. Place the sweet potato rounds onto the prepared baking sheet being careful to not overcrowd the pan or else the sweet potatoes will steam and become soggy. Drizzle with avocado oil then sprinkle with the garlic powder, onion powder, paprika, and chili powder. Season with salt and pepper to taste, then bake in the oven for 20 minutes.
- While the sweet potatoes are cooking, cook the steak.
- Pat the steak dry with paper towels and season both sides with salt and pepper. Heat one tablespoon avocado oil in a cast-iron skillet over medium-high heat. When the oil shimmers, add in the steak and reduce the heat to medium. Cook for 5 minutes on both sides or until the steak is done to your liking. Remove the steak just before it gets to the way you like your steak cooked, because it will cook a bit more in the oven. Let the steak rest for 5 minutes before slicing into bite sized pieces.
- After the sweet potatoes have baked for 20 minutes, remove from the oven and reduce the heat to 350 degrees F. Add the cooked steak bites, black beans, and cheese on top of the sweet potatoes and bake for an additional 5-7 minutes or until the cheese is melted and the black beans are warm.
- When the nachos are done, remove from the oven and top with the red onion, avocado, jalapeño, radishes, cilantro, and salsa and sour cream if using. Feel free to add any other toppings of your choice. Serve and enjoy!
Notes
Always try to opt for certified USDA organic ingredients to avoid toxic pesticides and additives.
Keywords: nachos, sweet potato, appetizer, dinner, sheet pan
