Sweet potato nachos. A love child. You need this in your life, trust me. We have a lot of clients who are looking to increase plant-based meals, so we are always experimenting with new recipes and ideas to help our clients try new things in the kitchen.
In Defense of Potatoes
Both sweet potatoes and white potatoes really don’t get enough credit. They have taken a reputation hit in this ~carbs are the villain BS era~ we are in. The facts are: potatoes of any type are a nutrient-dense carbohydrate, providing starch, fiber, potassium, vitamin A, B vitamins, and manganese. They are also affordable, so another big win.
A common misconception is that white potatoes are bad for you, and sweet potatoes are superior. When you look at the actual data (see below for a tidbit from our social media posts way back in the day), both potatoes have nutritional benefits.
Sweet potatoes are slightly lower in starch (we see this reflected in the total carbohydrate number), slightly higher in fiber, a lot higher in vitamin A, and a tad higher in vitamin C. A russet or white potato is slightly higher in protein and slightly higher in potassium. Aside from the difference in vitamin A content, the other differences are slight.
Both potatoes are great sources of a variety of nutrients. For this sweet potato nachos recipe we are sharing today, I initially made it with russet potatoes. And it was absolutely delicious. I then made a version with sweet potatoes, and it blew my socks off.
Because sweet potatoes bring sweetness (duh), it paired so incredibly well with the heat from jalapeños and salsa. This flavor combination made me a BIG fan of sweet potato nachos. See notes below for variation in instructions based on potato type.
Ingredients for Sweet Potato Nachos: