Air-fryer sweet potato nachos
Prep time: 20 minsTotal time: 
Air-fryer sweet potato nachos
Planning your World Cup watching schedule? These better-for-you nachos make a great sofa snack. Sprinkle the sweet potatoes with fajita seasoning before air frying for extra smoky flavour
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
Abigail Spooner
Abi is our Head of Food. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
Ingredients
- 700g sweet potatoes
- 1 tbsp olive oil
- fajita seasoning
- 1 x 400g tin black beans
- 100g grated cheddar and mozzarella mix
To serve
- 1 x 150g tub Holy Moly Guacamole
- 50g Inspired to Cook Pink Pickled Onions, drained
Step by step
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Preheat an air fryer to 180°C. Slice the sweet potatoes into 0.5cm-thick rounds. Transfer to a bowl and toss with olive oil and some seasoning. In 2-3 batches, arrange the sweet potato slices in a roughly single layer in the air fryer basket, just slightly overlapping. Air fry each batch for 10 minutes, or until tender and dark golden, removing them to a large plate once cooked.
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Meanwhile, drain and rinse the black beans. Line the empty air fryer basket with a large sheet of baking paper (for ease of lifting out at the end). Return half the air-fried sweet potatoes to the basket, then scatter over half the black beans and 50g of cheese. Repeat the layers once more, finishing with a further 50g cheese. Air fry for 4-5 minutes until melted and golden.
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Use the edges of the baking paper to lift the nachos out onto a serving plate, then top with guacamole and pickled onions to serve.
