Name: Incredible Loaded Sweet Potato Nachos
Prep time: 10 min
Cook time: PT-485561H4M6S
Total time: PT-485561H4M6S
Cuisine: American
Ingredients: 2–3 medium sweet potatoes, thinly sliced (about 1/8-inch); 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp black pepper (or to taste); Optional: chili powder or cumin for a little kick; 1 cup shredded cheese (cheddar, Monterey Jack, or a mix); 1/2 cup black beans (rinsed + drained); 1/2 cup corn (fresh or canned); 1 jalapeño, thinly sliced; 1/4 red onion, thinly sliced; Diced avocado or guacamole; Chopped fresh cilantro; Lime wedges; Sour cream or Greek yogurt; Salsa or pico de gallo

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I love making these Incredible Loaded Sweet Potato Nachos because they are a delicious, colorful twist on traditional nachos. Thinly sliced sweet potatoes baked to crispy perfection create the perfect base, topped with melty cheese, black beans, corn, and fresh veggies. The finishing touches of avocado, cilantro, and lime add freshness that balances the richness beautifully.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Base:

2–3 medium sweet potatoes, thinly sliced (about 1/8-inch)

2 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp black pepper (or to taste)

Optional: chili powder or cumin for a little kick

Toppings:

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

1/2 cup black beans (rinsed + drained)

1/2 cup corn (fresh or canned)

1 jalapeño, thinly sliced

1/4 red onion, thinly sliced

Finish with:

Diced avocado or guacamole

Chopped fresh cilantro

Lime wedges

Sour cream or Greek yogurt

Salsa or pico de gallo

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the sweet potato slices with olive oil, smoked paprika, and black pepper. If I want a little extra heat, I add chili powder or cumin. Arrange the slices in a single layer on the baking sheet without overlapping.

Bake for 20–25 minutes, flipping the slices once halfway through, until they’re golden and crisp around the edges.

To assemble, I pile the baked sweet potato rounds on a fresh tray or back onto the same baking sheet. Then I sprinkle on cheese, black beans, corn, jalapeño, and red onion slices.

Return to the oven for 5–7 minutes until the cheese is bubbly and melted.

Finally, I top the nachos with diced avocado or guacamole, chopped cilantro, a squeeze of lime juice, and any creamy extras like sour cream or Greek yogurt. Salsa or pico de gallo adds a fresh, zesty finish.

Servings and timing

This recipe serves about 3-4 people as an appetizer or snack. Preparation and baking take around 30-35 minutes in total, making it a great quick option for entertaining or a tasty weeknight treat.

Variations

I like to switch things up by adding seasoned ground beef, shredded chicken, or even spicy pulled jackfruit to make the nachos more filling. For a vegan version, I swap the cheese for a plant-based alternative and skip the sour cream, or use a vegan yogurt instead. Adding a drizzle of chipotle mayo or sriracha crema gives a nice spicy twist that I often enjoy.

Storage/reheating

Leftovers store well in an airtight container in the fridge for up to 2 days. To reheat, I spread the nachos on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes to crisp the sweet potatoes again and melt the cheese. I add fresh avocado and toppings after reheating to keep them vibrant.

FAQs

Can I make these nachos gluten-free?

Absolutely! Sweet potatoes and all the toppings here are naturally gluten-free. Just make sure any added seasonings or sauces don’t contain gluten.

What’s the best way to slice sweet potatoes thinly?

I use a mandoline slicer to get even 1/8-inch slices, which helps them cook evenly and get crispy.

Can I prepare these nachos ahead of time?

I like to bake the sweet potato slices ahead and store them separately. Then I assemble and melt the toppings just before serving to keep everything fresh and crispy.

What cheese works best for these nachos?

Cheddar and Monterey Jack are my go-tos because they melt well and have a nice balance of flavor. A blend of both works great too.

How spicy are these nachos?

The base recipe is mildly spiced, but I add jalapeños and optional chili powder or cumin for some heat. Adjust these to suit my spice preference.

Conclusion

I find these loaded sweet potato nachos to be a fantastic, healthier alternative to traditional nachos that never compromise on flavor or fun. The combination of sweet, savory, and fresh toppings makes them an instant favorite whenever I serve them. Whether it’s for a game day snack or casual dinner, this recipe is a winner I keep coming back to.

Recipe:

Incredible Loaded Sweet Potato Nachos

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Author: Cheryl
Total Time: 35-40 minutes
Yield: 3-4 servings
Diet: Vegetarian

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Description

Loaded sweet potato nachos feature thinly sliced, crispy baked sweet potatoes as a base, topped with melty cheese, black beans, corn, jalapeño, and fresh veggies, finished with avocado, cilantro, lime, and creamy extras for a flavorful and colorful twist on traditional nachos.

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato slices with olive oil, smoked paprika, and black pepper. Add chili powder or cumin if desired.
Arrange the slices in a single layer on the baking sheet without overlapping.
Bake for 20–25 minutes, flipping the slices once halfway through, until golden and crisp around the edges.
To assemble, pile the baked sweet potato rounds on a tray or back onto the same baking sheet.
Sprinkle cheese, black beans, corn, jalapeño, and red onion over the sweet potatoes.
Return to the oven for 5–7 minutes until the cheese is bubbly and melted.
Top the nachos with diced avocado or guacamole, chopped cilantro, a squeeze of lime juice, sour cream or Greek yogurt, and salsa or pico de gallo.