Sweet Potato Nachos
These sweet potato nachos are a delicious way to turn sweet potatoes into a crave-worthy dish! Topped with black beans, salsa, cheese, jalapeƱos, sour cream, and cilantro, these fully loaded nachos will have you coming back for seconds!
If you love sweet potatoes, these nachos are going to be a new favorite! Roasted sweet potato slices are topped with all the nacho fixings for a tasty appetizer or side dish! I loved how filling these were, thanks to the black beans. And there are plenty of other toppings you can use, depending on what you have in your fridge.
Ingredients & Substitutions
- Sweet potatoes– I used one large sweet potato that weighed just over a pound. You can use a few smaller sweet potatoes.
- Black beans– I used about half a can of black beans. Save the rest for black bean tacos or black bean dip.
- Cheese– I used extra sharp cheddar cheese. I prefer to shred a block of cheese rather than buying pre-shredded cheese. Pre-shredded cheese has anti-caking agents which means it won’t melt as easily or as smoothly.
- JalapeƱo- I recommend tasting the jalapeƱo to see how spicy it is. Some peppers are very spicy and some are milder. You can adjust the amount you use based on the heat of the pepper.
- Salsa– I used a chunky red salsa but any kind of salsa is fine. Pico de gallo is also a great option.
- Red onion– Finely diced red onion adds color and flavor but you can skip it or substitute it with a shallot or green onions.
- Sour cream– The sour cream is optional. Feel free to use plain Greek yogurt instead.
- Cilantro– I love the flavor of fresh cilantro, but feel free to skip it if you don’t like the taste.
How to Make Sweet Potato Nachos
Slice the sweet potato into thin, even slices. Line a baking sheet with parchment paper and spread the sweet potato into a single layer.
Drizzle with olive oil.
Bake for 15 minutes, then flip the sweet potato coins. Continue to bake for 5-10 minutes until the sweet potato is tender.Reduce the oven temperature to 350 degrees. Spread the beans and cheese on top of the sweet potatoes and bake until the cheese is melted.
Remove from the oven and top with salsa, red onion, sour cream, jalapeƱo, and cilantro. Squeeze fresh lime juice on top.
Nacho Topping Ideas
There are plenty of other toppings you could add to these sweet potato nachos depending on what you have available. Here are some of my favorites:
- Sweet corn
- Cotija cheese
- Hot sauce
- Diced avocado
- Soy chorizo
Tips for The Best Sweet Potato Nachos
Slice the sweet potatoes into thin, even slices, so they all bake at the same rate. Be sure to place the slices in a single layer. You may need to use two pans, if you’re using a large sweet potato. I recommend lining the pan with parchment paper so the sweet potato doesn’t stick to the pan. Watch for hot spots in your oven and rotate the pan for even baking, if needed.
If you want to pump up the flavor, use my Mexican Black Beans or my Slow Cooker Black Beans in place of the canned black beans.
More Sweet Potato Recipes
PrintSweet Potato Nachos
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These sweet potato nachos are a delicious way to turn sweet potatoes into a crave-worthy dish! Topped with black beans, salsa, cheese, jalapenos, sour cream, and cilantro, these fully loaded nachos will have you coming back for seconds!
Ingredients
- 1 large sweet potato (about 1lb) sliced into 1/4″ inch coins
- 2 teaspoons olive oil
- 3/4 cup canned black beans
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup salsa
- 1/4 cup diced red onion
- 2 tablespoons sour cream
- 1 jalapeƱo, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 a lime
Instructions
- Preheat the oven to 425 degrees
- Line a baking sheet with parchment paper and spread the sliced sweet potato into a single layer.
- Drizzle with olive oil and gently toss to evenly coat the potato slices.
- Bake for 15 minutes, then flip the sweet potato coins. Continue to bake for 5-10 minutes until the sweet potato is tender.
- Reduce the oven temperature to 350 degrees.
- Spread the beans and cheese on top of the sweet potatoes and bake for an additional 5 minutes until the cheese is melted.
- Remove from the oven and top with salsa, red onion, sour cream, jalapeƱo, and cilantro. Squeeze fresh lime juice on top.
Keywords: sweet potato nachos
These are amazing! I’m trying to eat better and these nachos are delicious AND better for me – a win win!
★★★★★
YUM! We do Mexican night at my house, but I am grain-free, and often feel left out from the tortillas, rice, and corn that accompanies the meals. With this recipe, I can have my nachos and eat them too, ha ha. Everyone loved them and we can’t wait to make them again.
★★★★★
My new favorite sweet potato recipe! I love them just about any way you can imagine to fix them. This recipe is one of the best. Thanks!
★★★★★
Oh man! this hit the spot for the ‘junk food’ i was craving without the guilt. I had never thought to use sweet potato slices as the base but going to put this on the football season menu from here on out!
★★★★★
I love how this takes regular nachos and makes them so much healthier! These are great – thank you!
★★★★★
I made these nachos over the weekend and everyone loved them! Thanks so much for sharing the recipe!
★★★★★
These look and sound so good. I love this healthier take on nachos. I also love how crispy the potatoes are. Yummo!
★★★★★
I love sweet potatoes and I love nachos so I knew I had to try this recipe as soon as I saw it. It did not disappoint!!
★★★★★
We are big fans of nachos. This version using homemade sweet potato chips is genius. Loving all the flavors and can’t wait to dig in!
★★★★★
A nice and tasty flare to nachos! Loved this, thank you!
★★★★★