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Sweet Potato Nachos

Light version of the classic nachos, made with sweet potato instead of corn chips.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 2 people


  • Mandolin


  • 500 g sweet potato*
  • 1 cup shredded cheese
  • 200 g mince meat
  • 1 bell pepper diced
  • 1 red onion** diced
  • ΒΌ zucchini diced
  • 1 medium tomato diced
  • 1 tbsp garlic-infused olive oil
  • salt & pepper to taste

Optional Garnishes

  • green onion green top only for low-FODMAP
  • avocado β…› is low-FODMAP
  • sour cream lactose-free for low-FODMAP
  • fresh cilantro


  • Pre-heat oven to 200C / 390F.
  • Wash and peel sweet potatoes, and slice into 0.5cm (0.2”) thick rounds using a knife or mandolin.
  • Lay sweet potato slices out on a lined baking sheet and bake in oven for 15 minutes until beginning to brown and crisp.
  • In a fry pan over medium heat, warm the oil. Add the onion, bell pepper, and zucchini and cook until just soft (5-8 minutes).
  • Add the minced meat into the frying pan and cook until fully browned, (about 10 minutes). Season with salt and pepper.
  • Remove the sweet potato from the oven. Using the baking sheet from the sweet potatoes, overlap the cooked chips to form your nacho base.
  • Scatter meat and vegetable mixture across the sweet potato base. Top with diced tomatoes and shredded cheese.
  • Return to the oven and bake until cheese ismelted and beginning to turn golden;around 10 minutes.
  • Top with any of the optional garnishes, and enjoy!


* 75g of sweet potato is considered low-FODMAP, above this can be high in the FODMAP mannitol. If this is a problem for you, you could swap β…” of the sweet potato for regular white potato instead.
** If red onion is a problem for you, as it is high in FODMAPs (fructans) then replace this with diced green tops of leeks.
Keyword Gluten Free, Vegetables