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“Plate of loaded sweet potato nachos topped with melted cheddar cheese, black beans, chopped tomatoes, cilantro, green onions, and drizzles of sour cream.”

Sweet Potato Nachos

Crispy roasted Sweet Potato Nachos “chips” piled with melty cheese, black beans, and fresh toppings. Lighter than classic nachos, big on flavor, and party-approved.
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Prep Time 15 minutes
Cook Time 35 minutes
Soaking Time (optional) 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Snack
Cuisine: American, Mexican-Inspired
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 3–4 large sweet potatoes - scrubbed unpeeled, sliced ¼-inch rounds
  • 3 tablespoon olive oil - or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • salt & black pepper to taste
For the Toppings
  • 2 cups shredded cheddar or Mexican blend - divided
  • 1 can 15 oz black beans - drained & rinsed
  • 1 cup corn kernels - thawed if frozen
  • 1 jalapeño - thinly sliced
  • ½ small red onion - diced small
  • 1 cup cherry tomatoes - halved for after baking
For Serving
  • 1 avocado - diced
  • ½ cup sour cream or Greek yogurt - dollops
  • ¼ cup fresh cilantro - chopped
  • 2 limes - cut into wedges
  • hot sauce & salsa - to taste
Optional Protein
  • 1 lb ground beef or turkey - browned & seasoned
  • shredded chicken or crumbled chorizo - cooked

Equipment

  • 2 Large baking sheets (18×13 in) (Room for single-layer roasting)
  • 1 Parchment paper or silicone mats (Prevent sticking, easier cleanup)
  • 1 Large mixing bowl (Tossing slices with oil/spices)
  • 1 Chef’s knife or mandoline (Even ¼-inch rounds)
  • 1 Tongs or spatula (For flipping slices)
  • 1 Measuring cups & spoons (Accurate seasoning)
  • 1 Paper towels (Drying after soak (optional))

Method
 

  1. Soak ¼-inch sweet potato rounds in cold water 30 minutes to remove starch.
  2. Pat completely dry, then toss with oil, garlic, paprika, cumin, salt, and pepper.
    “Crispy roasted potato rounds seasoned with herbs and garlic, baked until golden brown and caramelized.”
  3. Roast at 425°F in single layer; flip at 15 minutes; roast until edges are crispy.
    “Sheet pan of sweet potato nachos topped with melted cheese, sliced jalapeños, black beans, corn, red onion, and fresh cilantro.”
  4. Mound rounds, add beans, corn, jalapeño, onion, and cover evenly with cheese.
  5. Return to oven to melt; finish with tomatoes, avocado, cilantro, lime, and sauces.
    “Plate of loaded sweet potato nachos topped with melted cheddar cheese, black beans, chopped tomatoes, cilantro, green onions, and drizzles of sour cream.”

Nutrition

Serving: 300gCalories: 400kcalCarbohydrates: 39gProtein: 14gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 520mgPotassium: 720mgFiber: 8gSugar: 10gVitamin A: 18IUVitamin C: 18mgCalcium: 260mgIron: 2.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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