Crispy Sweet Potato Paleo Nachos

Author: Stacey and Matty   Date Posted:22 February 2018 

Crispy Sweet Potatoes Paleo Nacho


Cooking Tip: Sage is a great herb for flavouring meat, especially white meat. You can use fresh or dried and get the taste and health benefits from both. Sage has been proven to boost memory!

Training Tip: Accessory work could be the injury prevention you're needing. It's said that bad movement patterns may be the cause of most injuries... What if you're not strong enough to maintain the correct movement? Through adding in daily accessary work we see that injuries subside and niggles fade away. We're not talking about hitting a second workout for the day. We're talking about straight isolation work to target muscle groups and get them active. Examples of this would be;

-Lat pull down - Lats and arms

- Bench press or DB press - Chest and arms

- Bicep or hammer curls - bicep and grip

- Tricep pull or push downs - Triceps and grip

- Lunges or split squats - Glutes, hammies, quads

- Romanian deadlifts, rack pulls, stiff legged deadlifts, etc.

- Hammies, glutes lower back

- calf raises and sled drags – Calves


Crispy Sweet Potato Paleo Nachos

Topped with fresh tomato salsa and spiced lean beef, these sweet potato paleo nachos are the ultimate crowd-pleaser.



  • 2 large sweet potatoes, thinly sliced lengthways using a mandoline
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 red capsicum, finely chopped
  • 1 small eggplant, finely chopped
  • 350g lean beef mince
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chilli
  • 2 teaspoons dried oregano flakes
  • 2 1/2 teaspoons smoked paprika (pimenton)
  • 400g can chopped tomatoes
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup (125ml) coconut cream, chilled
  • Juice of 1 lime
  • Charred jalapenos, to serve
  • 1 avocado, halved, to serve
  • Fresh coriander, to serve

TOMATO SALSA Ingredients

  • 250g cherry tomatoes, halved
  • 1/3 cup coriander leaves, roughly chopped
  • 1 garlic clove, crushed
  • Juice of 2 limes



1. Preheat the oven to 150C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tablespoons oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.

2. Combine salsa ingredients in a bowl, season with salt and set aside.

3. Heat 1 tablespoon oil in a large frypan over medium heat. Cook the onion, garlic and capsicum for 8 minutes or until softened. Remove onion mixture from pan and set aside. Add eggplant and remaining 1 tablespoon oil to pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from pan using a slotted spoon and set aside. Add mince, cumin, chilli, oregano and 2 teaspoons paprika to pan. Cook, stirring, for 5 minutes or until meat is browned. Add the tomato, Worcestershire sauce and 2 cups (500ml) water, then return onion, garlic, capsicum and eggplant to pan. Cook for 15 minutes or until thick and reduced. Season to taste.

4. Meanwhile, combine coconut cream, lime juice and remaining 1/2 teaspoon paprika in a bowl. Season with salt and set aside.

5. Arrange sweet potato chips in a serving dish and top with the spicy beef mixture, charred jalapenos, avocado, coriander, tomato salsa and coconut cream dressing.



Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.


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