Loaded Irish Nachos

Whenever I make a savory sweet potato dish, a lot of people look at me like I am a Martian who just landed on Earth.  But, really folks, sweet potatoes aren’t sweet all on their own.  The name deceives you.  They are only truly sweet once you top them with cinnamon,  sugar, and marshmallows etc.

They are a great base for a savory dish.  I have made them stuffed with spinach, or in curry, and most recently as Irish nachos.  Irish nachos use a base of some sort of potato instead of chips.  So why not go for even more nutrition and use a sweet potato?

This recipe came from Skinnytaste.  But, I mean nachos are nachos, so you can really go wild with toppings.  Use whatever you like within reason if you are trying to keep them light.  Use black olives, lettuce, chipotle peppers, banana peppers, all of your personal favorites!

I used smoked paprika for even more flavor but regular paprika is just fine!  I served ours with some fat free plain Greek yogurt drizzled on top and a side of Hatch green chili salsa from Trader Joe’s.



For the Potatoes:

  • cooking spray
  • 4 medium (about 7 oz each) sweet potatoes, skin on
  • 1 tbsp olive oil
  • 1 1/2 tsp paprika
  • pinch cayenne pepper
  • 1 tsp garlic powder
  • Coarse salt and fresh-cracked pepper

For topping:

  • 1/2 bell pepper, sliced thin
  • 1/3 cup sharp shredded cheddar cheese (I used Cabot)
  • 1/2 cup Pepper Jack light cheese
  • 1 medium scallion, chopped
  • pickled jalapeño slices
  • 4 tbsp tomato, diced small
  • 1 tbsp chopped cilantro
  • sliced black olives, optional
  • salsa, for dipping


Heat the oven to 425°F.  Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.


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