I mean, is there really an occasion that doesn’t call for nachos? Game day. Check. Backyard BBQ. Check. Baby shower. After school snack. Pre-practice fuel. Check. Check. Check. So, we went ahead and made your everyday go-to nachos Way Better. Because, that’s how we roll. When you’re entertaining friends for the big Sunday night game, feeding yourself between a busy day of conference calls, or shuffling yours kids between after-school activities, these Sweet Potato Nachos will make that day way better than just another busy day. It’ll be sweeet. Roasted Sweet Potatoes on Way Better Snacks Sweeet Potato chips? Double the deliciousness! We start with our Simply Sweeet Potato tortilla chips that are packed with natural sweetness, no added sugar, and the perfect crunchy base. We top it with loads of fresh veggies (sweet potato on sweet potato!), a generous smothering of creamy cheese sauce: and, boom. Loaded sweet potato nachos at their finest. It is that simple. Out back in the yard? In the garage watching the hometown team? Even a few minutes in the microwave will have this ready-to-go in a pinch. Roasted Sweet Potato Nachos are your new go-to choice for a healthier nacho-y good time! Way Better Snacks is all about starting with something simple and delicious. We’re all about making your day (big or small) Way Better.


Roasted Sweet Potato Nachos


For nachos:

One 5.5 ounce bag Way Better Snacks Simply Sweet Potato Tortilla Chips

1 medium sweet potato

1 1/2 T olive oil, divided

1/2 t ground cumin

1 cup frozen sweet corn

1/4 t chili powder

14 ounce can refried black beans

1/3 cup minced fresh cilantro

1 T thinly sliced red onion

guacamole, for serving

For cheese sauce:

1 T oil

1/2 t minced garlic

1 T flour

1/3 cup shredded mild white cheese


Prepare sweet potato: Preheat oven to 375 degrees F. Wash and cut sweet potato into wedges. On a baking sheet, toss sweet potato with half of the oil and all of the ground cumin. Roast for about 30 minutes, tossing every 15 minutes until sweet potato wedges are cooked through and tender.

While the sweet potato is roasting, heat remaining oil in a small skillet. Add corn and chili pepper to skillet and salute corn until it just begins to caramelize and has golden brown areas.

When sweet potatoes are done, make cheese sauce. In a sauce pan heat remaining oil. Add garlic and cook for half a minute until fragrant. Add flour to pan and whisk until incorporated into oil. While continuing to whisk, slowly add milk to saucepan. Continue to stir until sauce is thickened and just beginning to simmer. Remove from heat. Add cheese and whisk until cheese is melted and incorporated into sauce.

Assemble nachos: Layer Way Better Snacks Simply Sweeet Potato Chips on a serving platter. Warm the refried black beans, then top chips with beans. Top with roasted sweet potatoes and corn. Drizzle with cheese sauce. Sprinkle with cilantro and red onion. Serve with guacamole.

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