This is probably my favorite recipe I have developed, and it is because it was so good. This whole meal has such a unique flavor to it and two of my favorite things are cilantro and goat cheese.
I tried sweet potato nachos for the first time a few weeks ago, and they did not disappoint. A recipe from Wellness for the Win got me hooked on this idea of sweet potato nachos. A few years ago, I had a BBQ chicken pizza recipe that was part of our weekly rotation – it included BBQ chicken, cilantro, and goat cheese. Combining these ingredients with the sweet potato nacho idea is how this recipe was born.
Although I am very partial to goat cheese, the true secret ingredient to this recipe is the cilantro. I think the more you add, the better. Don’t be afraid of the cilantro here; the only thing that stops me from continuing to add more is that I run out of cilantro or time to de-stem.
I hope you enjoy this recipe as much as my family has! Let me know what you think in the comments.
- 3 large sweet potatoes
- 2 cups shredded chicken (rotisserie or made in crockpot/instapot – approx: 2 small chicken breasts)
- 1/4 cup BBQ sauce
- goat cheese
- 1 1/2 cups of cilantro
- 1 cup shredded mexican style cheese (or cheddar)
- avocado or olive oil spray
- Prepare chicken in crockpot (if not using rotisserie chicken) – 2 breasts in crockpot for 4 hours on high (8 on low) with 2 cups of water
- Once chicken is cooked, remove from crockpot and shred with two forks
- Preheat oven to 375 degrees
4. Peel sweet potatoes and slice into rounds about a 1/2 inch wide
5. Arrange round on greased pan and spray avocado or olive oil spray on the top side of potatoes. Bake for 10 minutes.
6. Flip and spray with avocado or olive oil spray – bake for another 10 minutes
7. Mix BBQ sauce in with the chicken, so it is easily coated.
8. De-stem cilantro – I do not chop this but just make sure all stems are removed.
9. Arrange the potatoes so that they slightly overlap each other and start with layering the chicken on top of the potatoes.
10. Add cilantro evenly on top of chicken
11. Add goat cheese on top of the cilantro
12. Evenly add the shredded cheese on top.
13. Bake in oven for 10 minutes – I turn it to broil for the last 2 minutes to make the cheese crispier