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Sweet Potato Nacho Fries


Super bowl is coming and I have the perfect meal for you! These sweet potato nacho fries are easy, customisable, and ideal for any sporting event. I love cooking for any big sports events or my favorite teams because it brings people together and it is just even more fun having good food. Finger food is always a crowd favorite when it comes to food and sports because then you can just grab what you want as your watching the big game. This meal is amazing because it can be put together and then served right on the same dish. Then all you have to do is place it in the center of the table and your good to go!

Now some people might think sweet potato and nachos don't really go together, but I'm telling you don't know it till you try it. The slight sweetness of the potatoes mixed with the savouring toppings pair so well together. I love using a cashew queso to keep this meal plant based. Siete is my favorite brand, but you can use whatever queso you like. Honestly you can make this meal as healthy or unhealthy as you want. I roasted the sweet poatoes without any oil on parchement and they turned out nice and crispy. The roasted corn gives an additional toasty sweetness, while the black beans add a great texture. Topping it off with some creamy avocado and flakey sea salt to accentuate the sweetness is just the best way to finish the nachos off. Add a little lime juice for some extra zing and you have yourself a tasty football meal.

The hardest thing about this meal is cutting the sweet potatoes and waiting for them to cook. Everything else is a breeze and you can just throw it all on a platter and your good to go! I can't wait to make these nachos again this weekend because it is now one of my favorite finger food meals. They are so satisfying while not being overly heavy. Sweet potatoes are one of my favorite vegetables, but if they are not your favorite feel free to make this easy meal with regular potatoes or chips. Try this delicious one pan meal for an easy, healthy, and tasty meal you can really make anytime of the year!


- 3-4 medium japanese sweet potatoes, regular sweet potatoes, or regular potatoes (Could also sub chips)

- 1 can diced tomatoes and green chilies rinsed

- 1 can drained black beans

- 1 cup roasted corn

- 1 jar of siete queso or any queso you like

- 1/2 lime

- 1/2 avocado

- couple pinches of flakey sea salt

- optional shredded chicken or other protein, and sour cream or greek yogurt

- chopped cilantro for garnish


  1. Preheat oven to 400 degrees

  2. Chop sweet potatoes in half lengthwise and then slice lengthwise again in about 1/4-1/2 in. thick slices depending on how thick you want your fries

  3. Line two roasting pans with parchment paper and place in the oven. They will roast for 45-60 min depending on how thick they are sliced. Flip half way. I like to up the oven temperature to 450 for the last 15-20 minutes to get them brown and crispy

  4. On a separate roasting pan spread out frozen corn and place in the oven if you have room in the oven. If not you can brown over the stove until the corn gets light brown or just defrost.

  5. Drain and rinse the black beans and set aside

  6. Drain the tomatoes and set aside

  7. Chop cilantro finely

  8. Once sweet potatoes are almost done dice avocado and warm up queso

  9. On one of the roasting pans or your serving plater put all the sweet potatoes in an even layer and start topping with the beans, corn, tomatoes, queso, avocado, cilantro, salt, and lime juice.


* Follow me on instagram @cokocooks for a video or feel free to ask questions or leave any comments!

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