The Best Sweet Potato Nachos with Salsa Chicken and Guacamole
Summertime is made for easy entertaining and these Sweet Potato Nachos are absolutely that! Every part can be made in advance and then quickly warmed (grill or oven) and assembled just before guests arrive. There aren’t a ton of ingredients and they are budget friendly. Win-win-win!
What are sweet potato nachos?
There are three parts to these nachos - sweet potato “chips”, salsa chicken and the reason that we have the chip to begin with…guacamole. Full disclosure: The sweet potato “chips” are not crispy, but the round shape and toppings resemble nachos, so I named them as such. I mean “Sweet Potato Rounds with Salsa Chicken and Guacamole” is a mouthful. “Sweet Potato Nachos” is more fun, too.
How to Make Sweet Potato Chips
Combine seasonings
Cut sweet potatoes into rounds
Spray sweet potato chips with avocado oil and season well with spice blend
Bake in hot oven until crispy on the edges
How to Make Easy Salsa Chicken for Sweet Potato Nachos
If you’ve made my 2 Ingredient Instant Pot BBQ Chicken, Salsa Chicken is exactly the same process. Alternatively, you can pick up a rotisserie chicken, shred it and combine it with your favorite salsa.
Chicken and Salsa go in Instant Pot with a little water
Set Instant Pot to 10 minutes and let it release naturally
Shred and use
How to Make Simple Guacamole for Sweet Potato Nachos
As a self-proclaimed avocado addict, I don’t like a lot of stuff in my guac. I like the avocado to shine. I only add a little cilantro, green onion and if I’m feeling spicy, some finely chopped jalapeno. I season to taste with salt and just a little lime juice to keep it from browning. IMHO, guacamole shouldn’t taste like lime juice, garlic or anything else but avocado. Grab the recipe here.
Sweet Potato Nachos
Ingredients
- 1 tbsp sea salt
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 3 large sweet potatoes
- Coconut Oil
- 3 cups shredded, cooked chicken (rotisserie or leftover grilled chicken is great)
- 1 cup salsa (your favorite or my salsa verde is great with this)
- 1 bunch cilantro, chop half finely and reserve other half for garnish
- 2 large or 4 small avocados
- 2 cloves minced garlic
- 2 tbsp chopped green onion (scallion)
- juice of 1 lime
- sea salt to taste
Instructions
- Mix together sea salt, smoked paprika and oregano in a small bowl.
- Preheat oven or grill to 425 degrees. Line a large baking sheet with parchment paper. Toss the sweet potato slices with enough coconut oil to coat. Arrange on prepare baking sheet and sprinkle with salt mixture. Place in oven and bake for 20 minutes or until bottom of sweet potatoes are golden brown. Flip and bake for another 6-8 minutes or until brown and crisp on edges.
- While sweet potatoes are baking, heat the shredded chicken with the salsa.
- Mash the avocado and mix with garlic, chopped cilantro, green onions. Add lime juice and sea salt to taste to complete the guac.
- Remove the larger leaves from remaining half bunch of cilantro and set aside. (Wrap the rest in a clean kitchen towel to use another time.)
- Top each sweet potato slice with a little of the chicken mixture, a spoon of guacamole and cilantro sprig to garnish.
Notes
Make Ahead: Grill or bake the sweet potatoes until they are just barely soft. Make the guac and store with plastic wrap touching the surface to avoid browning. Heat the chicken and finish grilling or baking the sweet potatoes 15 minutes before guests arrive then assemble just before serving.