Sweet Potato Nachos
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Nutrition balance score
Great
Glycemic Index
64
Moderate
Nutrition per recipe
Calories3605.1 kcal (180%)
Total Fat115 g (164%)
Carbs332.5 g (128%)
Sugars147.1 g (163%)
Protein301.3 g (603%)
Sodium5880.3 mg (294%)
Fiber39.3 g (141%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2.5 lbsfrozen boneless skinless chicken breasts
1 cupbbq sauce
½ cupwater
or chicken broth
½ tspgarlic powder
½ tsponion powder
salt
pepper
5sweet potatoes
medium
2 Tbspolive oil
1 tspsmoked paprika
1 cupsshredded cheese
cheddar, Monterey Jack, or pepper Jack
1avocados
0.5red onion
diced
Pickled jalapeños
or fresh
fresh cilantro
BBQ sauce
for drizzling
sour cream
Optional, or Greek yogurt
Instructions
Step 1
Directions:
Cook Chicken (Instant Pot):
Add chicken, water or broth, garlic powder, onion powder, salt, and ½ cup BBQ sauce.
Pressure cook (from frozen: 15 min, thawed: 10 min).
Natural release 5–10 min, then shred.
Stir in remaining ½ cup BBQ sauce.
Roast Sweet Potatoes:
Preheat oven to 425°F.
Slice sweet potatoes into thin rounds (1/8–¼ inch).
Toss with oil, paprika, garlic powder, salt, and pepper.
Roast on parchment-lined sheets for 20–25 min, flipping halfway.
Assemble Nachos:
Layer sweet potato rounds on a sheet pan.
Top with shredded BBQ chicken and cheese.
Bake at 375°F for 5–7 minutes to melt cheese.
Top & Serve:
Add avocado, onions, jalapeños, cilantro, and a drizzle of BBQ sauce or sour cream.
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