Lunch & Dinner:

Loaded Sweet Potato Nachos

Yield 2 servings
Prep Time 5 minutes
Total Time 35 minutes

  • 3 large sweet potatoes, peeled
  • 1 Tbsp canola oil
  • 1 tsp each of paprika salt, chili powder, garlic powder, and onion powder
  • One 15-oz can of black beans, rinsed (or 2 cups of pre-cooked beans)
  • 1 cup corn
  • 1 cup cherry tomatoes, diced
  • ½ cup red onion
  • 1 cup sharp cheddar cheese, shredded
  • 1 lime zest and juice
  • 1/4 cup fresh cilantro
  • 1/4 cup Nature Nate’s pure honey
  • 1/2 avocado
  • 1/2 cup Greek yogurt, plain
  • 1 tsp salt
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Preheat oven to 425. Slice the sweet potato into 1/8 inch slices using a food processor or mandoline. Toss the sweet potatoes with the oil and spices, and spread into a thin layer on a large rimmed sheet pan. Bake for 20 minutes, and flip. Bake for another 10 minutes until edges are beginning to curl up and get crispy.

Remove from oven, and top with beans and cheese. Return to oven until cheese is melted — about 5-8 minutes. Meanwhile, make the Avocado Cilantro Cream. Blend the avocado, yogurt, cilantro, juice, lime zest, honey, and salt in a food processor or blender until smooth. Once nachos are out of the oven, dollop with the cream.

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