Sweet Potato Tater Tot Nachos Recipe
Sweet Potato Tater Tot Nachos are a crispy, slightly sweet twist on classic nachos that work as a comforting main or a shareable appetizer. Bake sweet potato tots until crisp, top with seasoned ground turkey (or black beans), melt shredded cheddar, and finish with fresh toppings like avocado, salsa, jalapeño, cilantro, and a lime-yogurt crema.Total time is about 40 minutes and the recipe serves four. This versatile dish is easy to adapt for vegan, gluten-free, or lower-calorie diets, and leftovers reheat best in the oven or air fryer.
Ingredients
- 680 g (24 oz) frozen sweet potato tater tots
- 226 g (2 cups / 8 oz) shredded cheddar cheese
- 454 g (1 lb) lean ground turkey (or swap for chorizo / chicken / plant-based crumbles)
- 1 can (15 oz) black beans, drained and rinsed (about 260 g drained)
- 1 medium avocado ~200 g edible, sliced or diced
- 1 cup salsa about 240 ml
- ½ cup plain Greek yogurt or sour cream about 120 ml
- 1 tbsp olive oil
- ¼ cup diced red onion about 40 g
- 1 jalapeño thinly sliced (optional)
- ¼ cup chopped cilantro about 15 g
- 1 lime juiced
- 1 tbsp taco seasoning store-bought or homemade
- Salt and black pepper to taste
Optional add-ins:
- pickled red onion
- 1 cup roasted corn
- cotija cheese crumbled
- pico de gallo
- chipotle crema
Instructions
Preheat & prepare tots
- Preheat oven to the temperature recommended on the sweet potato tots package (typically 200–220°C / 400–425°F). Spread the tots in a single layer on a rimmed baking sheet lined with parchment. Bake according to package directions until golden and crispy, about 20–25 minutes; flip once halfway through for even browning.
Cook the protein
- While the tots bake, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the diced red onion and cook 1–2 minutes until fragrant. Add the ground turkey and cook, breaking up with a spatula, until no longer pink (about 6–8 minutes). Stir in 1 tbsp taco seasoning and 1–2 tbsp water; cook another 1–2 minutes so the seasoning coats the meat. Taste and add salt/pepper as needed. Remove from heat.
Prepare cold toppings & sauces
- Dice the avocado, slice the jalapeño, chop the cilantro, and juice the lime. If using Greek yogurt, thin with a little lime juice to make a quick lime crema (mix about 1/2 cup yogurt + 1 tbsp lime juice + pinch of salt).
Assemble the nachos
- Transfer baked tots to a clean, oven-safe baking sheet or leave them on the baking sheet you used. Arrange tots in a single layer or slightly overlapped. Evenly distribute the cooked ground turkey (or beans) over the tots. Sprinkle the shredded cheddar evenly across the top.
Melt the cheese
- Return the assembled tray to the oven for 3–5 minutes, or place under the broiler for 1–2 minutes, watching closely, until the cheese is melted and bubbly.
Finish with fresh toppings
- Remove from oven and immediately add cold toppings: black beans (if not used as the cooked protein), diced avocado, salsa, sliced jalapeños, cilantro, and dollops of Greek yogurt or sour cream. Squeeze fresh lime over everything.
Serve
- Serve hot on the baking sheet or transfer to a large platter. Provide extra salsa, lime wedges, and hot sauce on the side.