By Perfect for game day and weeknight dinners, these high protein nachos are loaded with flavor and quick to make. Easy to customize, these sweet potato nachos come together with simple steps in under 30 minutes and provide 26 grams of protein per serving for a filling, crowd-pleasing appetizer or main course!
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I love a big plate of nachos loaded with different toppings, but it's not exactly a secret that this isn't exactly the healthiest option on any menu. So, I decided to turn them into a high-protein low-calorie dinner by adding extra protein and better-for-you toppings.
I drew inspiration from other favorite foods like smash burger tacos and animal-style nachos. Clearly, there's a theme here. I just can't get enough animal-style sauce in my life! Plus, my high protein special sauce tastes just like the In-In-Out version but is so much better for you. I always have a batch on hand.
Then, by swapping tortilla chips with sweet potatoes, I add nutrients and fiber to the dish to make it even more filling. Top that with ground meat, and these protein-loaded nachos are a comfort food no one can resist.
Jump to:
- your new favorite comfort food
- ingredient notes & substitutions
- high protein ingredient spotlight: bison
- here's how to make protein packed sweet potato nachos (with photos & video)
- expert tips
- How do I know when my bison is done?
- common questions
- troubleshooting & testing notes
- how to store & meal prep it
- serving ideas
- Recipe
your new favorite comfort food
- Flavor: The use of pickled red onions and a special sauce takes these protein-loaded nachos over the top.
- Ready in 30 minutes: Just bake the potatoes, brown the meat, layer, and eat!
- Family-friendly: One serving makes enough for four and can easily be doubled or tripled for a crowd. Plus, little ones love that they can eat with their hands.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- The base: To start, we grease sweet potato slices with cooking spray, and bake.
- The protein: Next, we brown ground bison with no-added sugar ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- The toppings: To finish off, we add a sprinkle of cheddar cheese followed by lettuce, avocado, pickled red onion, and burger sauce.
substitutions & variations
- Dairy-less options: You can omit the shredded cheese, or use a plant-based variety. Then, use a dairy-free sauce, or make your own.
- Bison: If you can't find bison, you can substitute ground beef. Or, use cooked shredded chicken if preferred.
- Toppings: Feel free to mix and match any toppings you like best such as diced tomatoes, bacon crumbles, pickles, jalapeños, black beans, bell peppers, pico de Gallo, Greek yogurt, etc.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: bison
Bison is a highly underrated protein source, in my opinion. It's slightly sweeter than beef, with a richer taste, and it's extremely versatile. Use it to make anything from classic ground bison meatloaf to bison sloppy joes, and bison chili.
Not only is it tasty and easy to find at most local grocery stores, but bison is also an excellent source of high-quality protein, vitamins, and minerals. For instance, bison is rich in iron, zinc, selenium, and B vitamins, making it a great addition to a well-balanced diet.
here's how to make protein packed sweet potato nachos (with photos & video)
Be sure to scroll to the recipe card for the full high-protein nachos recipe!
- Bake the sweet potatoes.
- Brown the meat.
- Sprinkle the cheese and meat mixture over the potatoes and bake just until the cheese is melted.
- Add the toppings, and enjoy!
quick recipe video
expert tips
- Slice the potatoes into equal-sized pieces: The slices should only be ¼ to ½ inch thick so that they cook quickly and evenly in the oven.
- Prepare ahead: For meal prep, you can prepare the baked sweet potato slices and bison mixture a few days in advance. Then, just layer, bake, and add your toppings before serving.
- Make a double batch of everything: Cook once and eat twice, and use the components of this dish to make more nachos. Or, incorporate them with anything else you have on hand for something completely new.
- Taste and adjust: Test the bison mixture before layering, and adjust the seasonings as you see fit.
How do I know when my bison is done?
Ground bison cooks similarly to beef. Once fully cooked, the juices will run clear instead of red, and the meat will be dark brown without any red. You can also use a meat thermometer to ensure that the internal temperature reaches 160 degrees.
common questions
You'll know the sweet potato slices are done cooking when they're lightly browned around the edges and are fork tender.
Yes, if preferred, you can substitute white potatoes like Russet potatoes for the sweet potatoes. However, keep in mind that the taste and texture will be slightly different. Also, white potatoes have a higher glycemic index than sweet potatoes and may not be the best option for those with diabetes or blood sugar issues.
troubleshooting & testing notes
Nachos or sheet pan burgers?
I did test these with more traditional nacho toppings like guacamole, sour cream, etc. But, in the end, the whole family preferred the burger-style toppings, and when the people speak, you listen!
Sweet potatoes are softer than tortillas.
It's no secret that these sweet potato slices are not as sturdy as baked tortilla chips, but they are pliable. You can easily pick them up loaded with toppings OR eat them with a fork - like pizza!
how to store & meal prep it
These sweet potato nachos are best served right away. However, on the off chance you do have leftovers, they can be stored for later.
- Fridge: If possible, leave off any toppings. Then, transfer leftovers to an airtight container and store them in the fridge for 1-2 days.
- Reheating: You can reheat leftovers in the microwave. However, I recommend using the oven instead to prevent them from becoming soggy. Preheat it to 350 degrees, and arrange your nachos in a single layer on a baking sheet. Bake just until warmed through, being careful not to let them burn!
serving ideas
You can easily serve this recipe as a complete, filling meal. However, if you're feeding a hungry crowd or just want to add extra options, some of my favorite pairings include:
- Honey sriracha Brussels sprouts salad is satisfyingly crunchy and coated in a sweet and spicy sauce to bring extra nutrients and flavor to your meal.
- Corn salad or bean salad are great options for a little extra color and texture, and the savory flavors go hand in hand with those of the nachos.
- Refried beans make this meal slightly more Tex-Mex rather than burger-inspired and are an affordable side even picky eaters enjoy.
- Cauliflower crustless pizza bowl is a fun option if you're hosting a party and want to really embrace the game day mood with better-for-you comfort food options everyone will love.
Recipe
protein packed sweet potato nachos
Ingredients
- 2 sweet potatoes (sliced into ¼ thick circles, optional to peel them)
- 1 tablespoon olive oil (spray works best!)
- 2 tablespoon ketchup (I prefer no added sugar ketchup)
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound ground bison (or beef)
- Salt and pepper to taste
- ⅓ cup Burger sauce (I like primal kitchen or see notes for making your own)
- 1 cup shredded lettuce
- 1 avocado (diced)
- ½ pickled red onion (see notes for making these)
- 1 8 oz block cheddar cheese (shredded)
Before you start!
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Instructions
- Preheat the oven to 400 degrees. Lay the slices of the 2 sweet potatoes on a large sheet tray in a single layer (some overlap is good). The slices should only be ¼" to ½" thick. Spray with oil and bake for 10 minutes or until soft.
- Meanwhile, brown the 1 pound ground bison over medium heat. When it's almost done, add the 2 tablespoon ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon onion powder and stir to combine and finish cooking. Season with salt and pepper as desired.
- Remove the sweet potatoes from the oven and sprinkle the ground bison mixture over all of it. Then top with shredded 1 8 oz block cheddar cheese. Return to the oven for 5 minutes to melt the cheese.
- Remove from the oven and top with 1 cup shredded lettuce, 1 avocado diced, ½ pickled red onion, and ⅓ cup Burger sauce, and serve it up family style.
Video
Notes
- Slice the potatoes into equal-sized pieces: The slices should only be ¼ to ½ inch thick so that they cook quickly and evenly in the oven.
- Prepare ahead: For meal prep, you can prepare the baked sweet potato slices and bison mixture a few days in advance. Then, just layer, bake, and add your toppings before serving.
- Make a double batch of everything: Cook once and eat twice, and use the components of this dish to make more nachos. Or, incorporate them with anything else you have on hand for something completely new.
- Taste and adjust: Test the bison mixture before layering, and adjust the seasonings as you see fit.
- Fridge: If possible, leave off any toppings. Then, transfer leftovers to an airtight container, and store them in the fridge for 1-2 days.
- Reheating: You can reheat leftovers in the microwave. However, to prevent them from ebcoming soggy, I recommend suing the oven instead. Preheat it to 350 degrees, and arrange your nachos in a single layer on a baking sheet. Bake just until warmed through, being careful not to let them burn!
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
A nice riff on the traditional nachos and cheese!