BBQ Chicken And Sweet Potato Nachos
This is one of those recipes that came together from just needing to use up a few things in the fridge—but now it’s something I make on repeat. These BBQ Chicken & Sweet Potato Nachos are the best mix of sweet, smoky, cheesy, and creamy, and they’re easy enough for a random weeknight but fun enough to serve for a casual get-together.
You can keep it simple with tortilla chips or take it up a notch with roasted sweet potato rounds as the base (my favorite). The BBQ chicken comes together fast with shredded rotisserie, and everything bakes right on one sheet pan—less cleanup, more flavor.
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Recipe Tips
Slice the sweet potatoes thin: This helps them crisp up in the oven and hold toppings better. I like to flip them halfway through so they don’t get too soft on one side.
Use good BBQ sauce: A tangy, smoky sauce adds so much depth here. Use your favorite—sweet, spicy, whatever you like.
Make the yogurt drizzle: Mixing BBQ sauce with plain Greek yogurt sounds simple, but it brings the whole thing together. Don’t skip it.
Customize with what you have: These are super flexible. Add beans, jalapeños, corn, avocado, whatever’s in the fridge.
Ingredient Swaps: No sweet potatoes ?Use tortilla chips instead—works just as well and saves you the roasting time. Dairy-free ? Swap in plant-based cheese and use a dairy-free yogurt for the drizzle. Want more protein ? Stir in black beans, or use leftover grilled chicken or even pulled pork. Make it spicy ?Add jalapeños, use a spicy BBQ sauce, or drizzle on your favorite hot sauce before serving. Out of cheddar ? Try Monterey Jack, pepper jack, or whatever melty cheese you have on hand.
Fridge: Store in an airtight container for up to 2 days.
Reheat: Warm in the oven at 350°F for 8–10 minutes. Just know the sweet potatoes may soften a bit.
More One Pot Recipes:
BBQ Chicken Sweet Potato Nachos
Ingredients
- 2 medium sweet potatoes sliced into rounds (or 8 oz tortilla chips)
- 2 cups rotisserie chicken shredded
- ½ cup BBQ sauce plus more for drizzle
- ½ cup plain Greek yogurt for BBQ yogurt drizzle
- 1 cup cheddar cheese shredded
- ½ cup black beans optional
- ½ cup jalapeños sliced, optional
- 2 green onions sliced
Instructions
- Preheat oven to 400°F (200°C).
- If using sweet potatoes: Arrange sweet potato rounds on a sheet pan, drizzle in oil of choice and sprinkle salt
- Bake for 20 minutes until crispy. (Flip halfway through.)
- If using tortilla chips: Skip the above step and spread the chips directly on the sheet pan
- In a bowl, toss shredded chicken with BBQ sauce
- Layer the sweet potatoes or tortilla chips with BBQ chicken, black beans, jalapeños (if using), and shredded cheddar
- Bake for 8-10 minutes until the cheese melts and bubbles
- Mix greek yogurt with 2 tablespoons of BBQ sauce to create the drizzle
- Garnish with green onions and drizzle with BBQ yogurt
- Serve warm and enjoy!!
