Sweet Potato Nachos

Who doesn’t love nachos? They’re a beloved restaurant appetizer for a reason. When you order them—and the nachos are made the right way—they’re a feast for the eyes with a mountain of savory nacho toppings. Each chip is piled high with melted cheese, juicy meat and salsa, and only a few naked chips are left at the bottom to grab and scoop up any stray toppings that have fallen off.

While universally loved, nachos aren’t the healthiest of choices, but we found a way around that. Instead of using crunchy tortilla chips as the vessel, we substitute thinly sliced roasted sweet potatoes to add more nutrients to the meal and to make it more filling. We make sure every slice of sweet potato in this nacho dish still has all the toppings you love, like salsa, cheese, black beans and even an avocado cilantro crema to round everything out.

Admittedly, you do have to use a fork—but we think it’s a worthwhile trade-off for this craveable, hearty and healthy sweet potato nachos recipe.

Sweet Potato Nacho Ingredients

• Sweet potatoes: You will need 2 pounds or two to three medium-sized sweet potatoes to make these nachos. Look for sweet potatoes that are long and evenly wide.
• Olive oil: The sweet potatoes are tossed in olive oil to help the spices adhere to them and to ensure even roasting. Alternatively, you can choose a different cooking oil with a high smoke point, such as avocado oil.
• Seasonings: The sweet potato slices are seasoned with a spicy and savory blend of garlic powder, onion powder, ground cumin, smoked paprika, dried oregano, chili powder, cayenne pepper, salt and pepper.
• Black beans: Black beans have a mild, earthy and slightly nutty flavor. You likely already have black beans on hand as they’re a healthy pantry staple, but if you don’t, we have a few black bean brands we love.
• Shredded cheese: For the best flavor and ease of melting, shred the cheese yourself. Or, store-bought shredded cheese will work just as well.
• Toppings: After cooking in the oven, the sweet potato nachos are topped with fresh sliced jalapenos, green onions, pico de gallo and a drizzle of avocado cilantro crema.

Directions

Step 1: Prep the sweet potatoes

Preheat the oven to 400°F. Line two baking sheets with parchment and set aside.

Slice the sweet potatoes into 1/4-inch rounds and place in a large shallow bowl. Drizzle with the olive oil.

In a separate bowl, stir together the onion powder, garlic powder, cumin, smoked paprika, oregano, chili powder and cayenne pepper. Sprinkle over the sweet potatoes, and toss to evenly coat.

Step 2: Roast the sweet potatoes

Spread the seasoned sweet potato rounds in an even layer on the two baking sheets, ensuring the sweet potatoes don’t touch. Sprinkle with salt and pepper.

Bake both trays of sweet potatoes in the oven for 15 minutes, then flip the rounds to cook both sides evenly. Rotate the baking sheets in the oven, and roast for another 15 minutes or until sweet potatoes are browned on the edges.

Step 3: Add the beans and cheese

Remove from the oven and transfer the roasted sweet potatoes onto one baking sheet. Top with the black beans and shredded cheese. Bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 4: Add the remaining toppings

Remove from the oven and top with the sliced jalapeno, green onions and pico de gallo. Drizzle with avocado cilantro crema, if desired, and serve.

Editor’s Tip: You can purchase an avocado crema at the store, or combine 1/2 cup plain Greek yogurt, one mashed avocado, 1 tablespoon of lime juice, 1 tablespoon of minced fresh cilantro and 1/4 teaspoon of salt to make it fresh at home.

Sweet Potato Nacho Variations

• Load ’em up: Customize these nachos to your heart’s desire: Try chopped bell peppers, halved grape or cherry tomatoes, corn kernels, finely diced red onions, sliced avocados, guacamole and sour cream.
• Add some meat: Pump up the protein by topping the cooked nachos with seasoned taco meat or shredded rotisserie chicken.
• Change up the cheese: Swap in shredded pepper jack, Monterey Jack, mozzarella or a Mexican blend of cheese for the sharp cheddar.

How to Store Sweet Potato Nachos

Store leftover sweet potato nachos in an airtight container in the refrigerator.

How long will sweet potato nachos last?

Sweet potato nachos last up to four days when stored properly in the refrigerator.

Can you reheat nachos?

Yes! To reheat the sweet potato nachos, spread them on a parchment-lined baking sheet and bake in a 350° oven for 5 to 10 minutes or until warmed through.

Sweet Potato Nacho Tips

Can you cut the sweet potatoes another way for nachos?

Yes! In addition to rounds, you could also cut the sweet potatoes into thick wedges.

How can you get super crispy sweet potatoes for nachos?

Make sure the sweet potato slices are well spread apart on the baking sheets. If they overlap, they may steam rather than roast. Before adding the beans and cheese, make sure that the sweet potatoes are crispy and browned around the edges.