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Sweet potato nachos

Sweet potato nachos


Pack in 3 of your 5-a-day with this perfectly spicy summer side. This twist on loaded nachos is sure to be a table pleaser.

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    4656kj 849kcal
  • Fat
    Med 43%
  • Saturates
    Med 48%
  • Sugar
    Med 27%
  • Salt
    High 77%

% of adult’s reference intake | Carbohydrates per serving : 91.5g


  • 2 medium sweet potatoes (about 450g total) washed well and sliced about 5mm thick
  • 1 ½ tbsp Co-op sunflower oil
  • 1 tbsp Co-op Cajun seasoning
  • 3 spring onions, thinly sliced
  • 4 Co-op GRO sausages, skins removed
  • 150g cherry tomatoes, quartered
  • 400g can Co-op red kidney beans in a chilli & tomato sauce

To serve

  • ½ ripe avocado, diced
  • 50g Co-op mature cheddar cheese
  • 3 tbsp Co-op Greek style yoghurt, optional
  • Coriander, optional

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  1. Heat oven to Mark7/220°C/200°C fan. Line a large baking tray with baking paper.

  2. Pile the sweet potatoes onto the tray, drizzle with 1 tbsp oil and 1 tsp Cajun seasoning, toss with your hand to coat, then spread out into a single layer. Cook for 15 mins, before turning and cooking for a further 10 mins.

  3. Meanwhile, heat the remaining oil in a saucepan over a medium heat, add the onions (reserving about 1 tbsp) and sausage, breaking them into small chunks, and cook, stirring for 5 mins. Add the remaining seasoning, tomatoes and kidney beans, bring to a simmer and cook for a further 5 mins until the tomatoes have softened.

  4. Remove the sweet potatoes from the oven, spoon over the chill, scatter with cheese and return to the oven for a couple of minutes until the cheese has melted. Add the avocado, reserved onions, Greek style yogurt and coriander if using.

Airfryer Tip: Place the oil and spice tossed a single layer of sweet potato slices in your air fryer. Cook at 200°c for 15 minutes, turning or shaking them halfway through cooking. Refer to your manufacturer’s instructions for pre-heat guidelines.

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