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Loaded Sweet Potato Nachos

Nachos 600x600

Prep: 4 hours | Cook: 6 minutes | Servings: 4

1 Serving| Calories: 475 | Protein: 36 | Carbs: 25 | Fat: 26



  • 1 lb. chicken breasts
  • 1 cup salsa
  • 1 tbs. garlic powder
  • 1 tbs. onion powder
  • 1 tsp. salt and pepper
  • 1 medium sweet potato
  • 1 tbs. olive oil
  • 1 tsp. paprika
  • ½ cup black beans
  • ½ cup corn
  • 1 poblano pepper, diced
  • ½ cup red onion, diced
  • 1 bunch green onions, diced
  • 1½ cup cheddar cheese
  • 1 avocado


  1. Place chicken breast in a slow cooker along with salsa, garlic powder, onion powder and salt and pepper. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
  2. Once chicken is cooked, remove from slow cooker and use two forks to shred.
  3. Preheat oven to 375°F.
  4. Using a mandoline slicer (or by hand, with increased attention) slice sweet potatoes into thin slices. The thinner, the crispier they will come out.
  5. Toss sweet potato slices in a bowl with olive oil and paprika.
  6. Line a baking sheet (or two) with aluminum foil and set a baking rack on top, if you have one. Layer sweet potato slices onto the rack, making sure not to overlap them.
  7. Bake for 25 to 30 minutes, or until crispy.
  8. Increase oven temperature to 400°F.
  9. If you used two baking sheets, condense all sweet potato slices onto one sheet. Top with chicken, black beans, corn, pepper, red onion and green onions. Sprinkle everything evenly with cheese.
  10. Bake for 5 to 6 minutes, until cheese is melted. Top with diced avocado and enjoy!


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.