Sweet Potato Breakfast Nachos

Nachos for breakfast? Yes, please! There are so many nutritious components to this dish. Omega 3s, antioxidants, Vitamin A, and plant based protein. I was also able to catch the walnuts on sale for 3.99/lb! This meal is very filling with just the right amount of sweetness to start the day. Try your own variation and let me know how you like it!


1 medium sweet potato, washed, peeled and sliced

1 tsp olive oil

1 tsp cinnamon

pinch of salt

1 cup raspberries, rinsed

1/2 cup sliced mango

1 1/2 tbsp peanut butter

1 tbsp honey ( I use Zeigler’s Georgia Wildberry honey. My fave!)

1 tbsp almond milk

1/4 cup walnuts

1 tbsp chia seeds



Preheat oven to 350°F. Place sliced sweet potatoes on baking sheet and toss with olive oil, salt and cinnamon. Bake for 20-30 minutes, flipping half way through, until a fork is easily inserted.

**Tip: Try to slice sweet potatoes as evenly as possible to help with cook time 🙂

While potatoes are in the oven, combine peanut butter, honey and almond milk .

Remove potatoes from oven and let cool slightly.

Build nachos by topping sweet potatoes with raspberries, mango, walnuts, peanut butter drizzle and chia seeds.


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