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. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
