Sweet Potato & Turnip Nachos

Mmmmmmm nachos! One of my biggest food cravings has finally been modified to reduce caloric intake by swapping baked sweet potato & turnip for corn chips. If you don’t like turnip, just up the sweet potatoes to 3 or 4.

Serves: 2-3          Prep Time: 35 minutes          Ready In: 50 minutes



1. Preheat the oven to 400 degrees

2. Peel the turnip & sweet potatoes, chop into thin pieces, and cut into triangle shapes

3. Place veggies in a large ziplock bag, add oil and seasoning, and shake until well coated

4. Line a large baking sheet with parchment paper and spread veggies so there is no overlapping. You may need to use two smaller baking sheets.


5. Bake on bottom rack for 20 minutes. Turn veggies and bake for another 10 minutes

6. While veggies are cooking, chop peppers & green onion, shred cheese and make prepare guacamole.

7. When the veggies are cooked, remove from oven, and garnish with salsa and black beans

8. Evenly spread cheese and top with chopped peppers and green onion


9. Bake on bottom rack for another 10-15 minutes. You may want to move the baking sheet to the top rack and broil for the last minute or two.

photo 1

9. Serve with guacamole or sour cream

photo 3



About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

3 responses to “Sweet Potato & Turnip Nachos

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