Japanese Sweet Potato Bison Nachos

These Japanese Sweet Potato Bison Nachos are a fun, nourishing twist on traditional nachos! Thinly sliced Japanese sweet potatoes are baked until crispy, then topped with seasoned bison, melted cheese, and all your favorite taco toppings. Perfect for an easy weeknight dinner or game day meal!

Serving size: 6

Ingredients

Sweet Potato "Chips"

• 4 Japanese sweet potatoes (or regular sweet potatoes!) , sliced very thin- the more thin the crispier they will get!

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons cumin

• 2 teaspoons onion powder

• Salt and pepper, to taste

Bison

• 1 pound lean ground bison

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

Cheese

• 4 ounces shredded Mexican cheese blend (about half of a standard bag)

Mexican Yogurt Dip

• 1 cup plain Greek yogurt

• 1/2 packet taco seasoning

• Juice of ½ lime

Topping Ideas

Use your favorites! I topped mine with:

• Corn (fresh, frozen, or canned)

• Shredded lettuce

• Black beans

• Sliced black olives

Other delicious toppings:

• Diced tomatoes

• Jalapeños

• Avocado or guacamole

• Pico de gallo

• Fresh cilantro

• Diced red onion

• Pickled onions

• Cotija cheese

• Hot sauce

• Salsa

• Fresh lime wedges

Directions

1. Preheat your oven to 425°F.

2. Slice the Japanese sweet potatoes into very thin rounds. Toss them with the olive oil, garlic powder, cumin, onion powder, salt, and pepper until evenly coated.

3. Arrange the slices in a single layer on a wire baking rack (linked my favorite here) placed over a baking sheet. Bake for 20 minutes, flipping halfway through if needed.

   • No wire rack? Bake directly on a parchment-lined baking sheet for 40–45 minutes, flipping halfway through.

4. While the sweet potatoes bake, cook the ground bison over medium heat. Season with the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook until browned and fully cooked through.

5. Prepare the Mexican yogurt dip by mixing together the Greek yogurt, taco seasoning, and lime juice.

6. Once the sweet potatoes are crisp, transfer them to an oven-safe platter or baking dish. Top with the cooked bison and shredded cheese, then return to the oven for 3–5 minutes, or until the cheese is melted.

7. Finish with your favorite toppings and drizzle with the Mexican yogurt dip before serving.

Notes

• A wire rack helps the sweet potatoes crisp up evenly, but a regular baking sheet works too it just takes a little longer.

• This recipe is easy to customize with whatever taco toppings you have on hand.

• Leftover bison is great for tacos, burrito bowls, or salads the next day!

• When I was working full time out of the home, I would prep the bison & sweet potatoes the night or morning before work and when it was time for dinner, I would throw it in the oven!

Macros- rough estimate

• Calories: ~450

• Protein: ~35g

• Carbohydrates: ~34g

• Fat: ~22g

• Fiber: ~4g