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Sweet Potato Tater Tot Nachos ("Totchos")

  • 25 m
  • 35 m
Hilary Meyer
“Make a crowd favorite even better with this nachos upgrade that uses sweet potato tots instead of classic tortilla chips for nachos that are a little sweet, a little crisp and pack in tons of flavor.”


    • 1 20-ounce bag frozen sweet potato tots
    • 1 medium tomato, chopped
    • 1 jalapeño pepper, minced
    • 2 tablespoons lime juice
    • 2 tablespoons chopped fresh cilantro, plus more for garnish
    • ¼ teaspoon salt
    • ¼ cup sour cream
    • 2 tablespoons water
    • ½ teaspoon chili powder
    • 1 cup rinsed, drained reduced-sodium black beans
    • 1 cup shredded Mexican cheese blend
    • 1 medium avocado, chopped
    • 1 cup shredded iceberg or romaine lettuce


  • 1 Preheat oven to 425°F. Spread sweet potato tots in a single layer in a large cast-iron skillet. Bake, stirring once, until crisp, about 30 minutes.
  • 2 Meanwhile, combine tomato, jalapeño, lime juice, cilantro and salt in a medium bowl. Combine sour cream, water and chili powder in a small bowl. Set both mixtures aside.
  • 3 Push the tots to the center of the pan. Top with beans and cheese and return to the oven. Bake until the cheese is melted, 2 to 3 minutes more. Using a slotted spoon, spread the reserved tomato mixture over the top. Top with avocado and lettuce. Drizzle the reserved sour cream mixture over the top and garnish with cilantro, if desired.
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