Yam and veggie nachos

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  • 1 sweet potato or yam
  • 1/3 cup low-fat shredded cheese
  • 1 red/orange/yellow/green sweet pepper
  • 1 tbsp. extra virgin olive oil
  • 1-2 seasonings of your choice (garlic powder, steak spice, pepper, chili pepper, etc.)
  • 1/3 cup tomatoes
  • 1/3 cup olives
  • 1 tbsp. diced chives
  • 1/3 cup of ground beef (for the meat lovers)


  1. Preheat the oven to 400°F.
  2. Dice tomatoes, peppers, chives, olives and put into separate piles.
  3. Slice the potatoes into thin chunks, simulating the look of thick nachos.
  4. Pour the seasoning base (oil & seasoning) in a separate mixing bowl. Stir.
  5. Remove the seasoned potatoes from the bowl and place on a greased non-stick baking sheet, spreading them apart by about 1”.
  6. Bake in oven for 10 minutes per side. Be sure to flip the potatoes over and put them in the oven again until brown.
  7. While you are waiting, take the ground beef and put in a frying pan on medium heat for about 5 minutes crumbling with a fork occasionally.
  8. Remove potatoes from the oven and top each potato with your choice of vegetables and toppings; tomatoes, peppers, olives and chives. You can lightly sprinkle grated cheese over the top.
  9. Put the beef in the middle of a platter and surround with your new potato nachos. You can dip your nachos in the beef for added protein or add salsa on the side.

— Submitted by Karl J., University of Lethbridge