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.
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
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.
Notes
Use a mandoline slicer for evenly thin sweet potato slices to ensure even cooking and crispiness.
For vegan variations, substitute cheese and sour cream with plant-based alternatives.
Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven at 350°F (175°C) for 10 minutes.
Customize toppings by adding seasoned ground beef, shredded chicken, or spicy pulled jackfruit for a heartier dish.
Adjust spice levels by adding more jalapeños or chili powder as desired.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
