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Sweet Potato Nachos with Ground Turkey

Baked sweet potato slices take the place of tortilla chips in this plant-forward nacho recipe. Top it off with a quick turkey chili, lots of veggies, and Cheddar cheese for a family-friendly dinner.

Serves 6
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
524 calories per serving


> Cooking spray
> 3 large sweet potatoes (about 2 lbs), scrubbed
> 2 tbsp olive oil, divided
> 1 lb 94% lean ground turkey
> 2 tsp chili powder
> 1/2 tsp ground cumin
> 1 (15 oz) can traditional refried beans
> 1 1/2 cup shredded reduced-fat Cheddar cheese
> 1/2 cup chopped red onion
> 2 1/2 cups shredded lettuce
> 2 cups chopped tomatoes
> 2 avocados, pitted and diced


Preheat oven to 400°F. Coat a large baking sheet with the cooking spray. Slice the potatoes into ¼-inch rounds and place on prepared baking sheet. Drizzle with 1 tbsp oil and toss to coat. Season with salt and pepper and spread into an even layer. Bake 30 min., until potatoes are crispy, flipping halfway through.
Meanwhile, in a 10-inch skillet, heat remaining 1 tbsp oil on medium-high. Add the turkey, chili powder, and cumin and season with salt and pepper. Cook 6–8 min., until browned, breaking up the meat with the back of a spatula. Add ¼ cup water and the refried beans, stirring constantly. Season with salt and pepper. Remove from heat.
Remove potatoes from oven. Dollop turkey mixture on top of potatoes. Top with the cheese. Return to oven and bake 5–7 min. more, until cheese is melted. Remove from oven and top with the onions, lettuce, tomatoes, and avocados. Serve immediately.

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