Go Back

BBQ Chicken Sweet Potato Nachos

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • Sweet Potato Base:
  • 3 large sweet potatoes scrubbed and sliced into 5mm rounds
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • BBQ Chicken:
  • 500 g boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup BBQ sauce plus extra for drizzling
  • Toppings:
  • 1½ cups shredded mozzarella or cheddar cheese
  • 1 cup canned black beans drained and rinsed
  • ½ cup corn kernels
  • ½ red onion finely diced
  • 1 to 2 jalapeños thinly sliced
  • Finishing:
  • ½ cup sour cream
  • 1 cup fresh tomato salsa or pico de gallo
  • 1 ripe avocado diced, or ½ cup guacamole
  • Fresh coriander leaves
  • Lime wedges for serving
  • Extra BBQ sauce for drizzling

Instructions
 

  • Preheat oven to 220°C (425°F). Line two baking sheets with baking paper.
  • Slice sweet potatoes into even 5mm rounds. Do not peel.
  • Toss sweet potato rounds in olive oil and all sweet potato seasonings until evenly coated.
  • Spread in a single layer across both baking sheets. Do not overlap.
  • Roast for 20 minutes, flipping each round at the 10 minute mark.
  • Season chicken with spice rub. Sear in olive oil for 5 to 6 minutes per side until cooked through to 74°C (165°F).
  • Rest chicken for 5 minutes then shred with two forks into rough chunks.
  • Toss shredded chicken generously in BBQ sauce.
  • Consolidate roasted sweet potato rounds onto one baking sheet in nacho-style layers.
  • Layer with cheese, BBQ chicken, black beans, corn, red onion, and jalapeños.
  • Bake for a further 10 to 15 minutes until cheese is melted and bubbling.
  • Remove from oven. Immediately top with sour cream, salsa, and avocado.
  • Scatter fresh coriander. Drizzle with extra BBQ sauce.
  • Serve immediately from the baking sheet with lime wedges.

Notes

  • Slice sweet potatoes evenly for consistent cooking — use a mandoline if available
  • Always flip sweet potato rounds halfway through the first roast for even crispiness
  • Use two baking sheets for the first roast — a single layer is essential for crispy results
  • Season chicken boldly — it needs to hold its own across a full-loaded platter
  • Use rotisserie chicken as a time-saving shortcut without sacrificing flavour
  • Add all cool toppings immediately after the nachos come out of the oven
  • Serve straight from the baking sheet to keep everything hot
  • Eat immediately — sweet potato nachos soften quickly under toppings
  • Make sweet potato rounds and BBQ chicken up to 24 hours ahead, and refrigerate separately
  • Use dairy-free cheese and sour cream alternatives for a fully dairy-free version