Pin it
These sweet potato nachos turn regular spuds into an amazing, crowd-favorite appetizer that hits both comfort food spots and gives you good nutrition too. Whenever I whip these loaded sweet potato nachos up, they're gone in seconds, even with friends who swear they hate sweet potatoes.
I came up with these during a game night when I couldn't find any tortilla chips but wanted something tasty to share. The sweet potato base was such a winner that now my friends ask for these nachos specifically when they come over.
What You'll Need
- Sweet potatoes: They're the tasty foundation with natural sweetness and bright color. Go for ones that feel firm with smooth skin
- Avocado oil: Handles high heat better than olive oil and adds good fats
- Garlic powder: Gives flavor without burning like fresh garlic might
- Chili powder: Adds warmth without too much heat. Pick a good one with deep color
- Black beans: Packs in plant protein and fiber to make this more filling than standard nachos
- Cheese: Makes that must-have gooey nacho texture. Grate it yourself for better melting
- Salsa: Gives tang and freshness. Homemade or fresh store kinds taste better
- Avocado: Adds smooth richness and healthy fats. Pick one that gives slightly when pressed
- Sour cream or Greek yogurt: Cools down the spices and balances the flavors
How To Make It
- Get your sweet potatoes ready:
- Scrub sweet potatoes well since you'll keep some skin on for extra nutrients and texture. Dry them off and partly peel them, leaving some skin strips. Cut into 1/8 inch rounds, trying to keep them all the same size so they cook evenly. Thinner slices get crispier while thicker ones stay a bit soft.
- Add your spices:
- Put parchment paper on your baking sheet to stop sticking and make cleanup way easier. Lay out the sweet potato slices in one layer, making sure they don't overlap or they'll steam instead of crisp up. Drizzle with avocado oil and sprinkle garlic powder, salt and chili powder all over. Mix with your hands so every slice gets coated.
- Cook them just right:
- Stick the sheet in your 425°F oven and wait 10 minutes. After that, flip each slice for even browning. Back to the oven for another 10 minutes until the edges start curling and middles get soft. For extra crispiness, turn on the broiler for just a minute or two, but don't take your eyes off them or they'll burn.
- Put on the hot toppings:
- While the potatoes cook, rinse your black beans really well to get rid of extra starch and salt. Once your sweet potatoes are crispy, arrange them so they overlap a bit in the middle of the baking sheet. Scatter the black beans evenly and shower everything with cheese. Pop back in the oven until the cheese completely melts, about 2 minutes.
- Top it off:
- Working fast while everything's still hot, add your cold toppings in a nice pattern. Start with little spots of salsa across the top, then add sour cream. Toss on diced avocado, and if you want, sliced jalapeños, green onions, cilantro or corn. Serve right away when the contrast between hot bottom and cool toppings is perfect.
Pin it
What I love most about this dish is how the sweet potato edges get slightly crisp while the centers stay tender. It reminds me of when I first made these for my brother who insisted he hated sweet potatoes but went back for seconds and thirds.
Prep Ahead Ideas
You'll want to eat these sweet potato nachos right after making them, but you can get stuff ready ahead of time. Cut and bake the sweet potatoes up to 2 days early, then warm them in a 350°F oven for 5 minutes before adding toppings. This works great when you're having people over and don't want to do everything last minute. They won't be quite as crispy as freshly made ones, but they'll still taste great.
Different Diet Options
This dish works for lots of different eating styles. If you can't do dairy, just use plant-based cheeses that melt well, like ones made from cashews or almonds. People on paleo diets can skip the beans and cheese, and instead add extra protein with some shredded chicken or ground turkey with the same seasonings. For those watching carbs, use fewer sweet potatoes and more protein toppings. It's super flexible for groups with mixed diet needs.
Try New Flavors
While the Mexican-style flavors work really well, you can take these sweet potato nachos in totally different directions. For a Mediterranean twist, use oregano and thyme instead of the original spices, swap cheddar for feta, and top with olives, cucumber and tzatziki. An Asian version tastes awesome with five spice powder on the sweet potatoes, topped with edamame, sriracha, green onions and a little hoisin sauce. Playing with different flavors keeps things interesting when you make these often.
Pin it
These nachos make a fast but fancy appetizer that'll have everyone talking long after they're gone.
Frequently Asked Questions
- → How do I make sweet potato nachos crispy?
To get really crunchy sweet potato nachos, cut your potatoes super thin (around 1/8 inch thick), lay them out so they don't touch each other, brush them with enough oil to coat but not drench them, and pop them under the broiler for a minute or two when they're almost done. Don't forget to flip them halfway through cooking so both sides get equally crispy.
- → Can I make sweet potato nachos ahead of time?
You can get the sweet potato rounds ready up to 24 hours early and keep them in your fridge. When you're ready to eat, warm them up in a 350°F oven for about 5-10 minutes until they crisp back up, then add your cheese, beans and other toppings. For the best taste and texture, wait until just before serving to add cold stuff like sour cream and avocado.
- → What protein can I add to sweet potato nachos?
You've got lots of protein options for these nachos. Try some ground beef or turkey with taco mix, leftover shredded chicken, juicy pulled pork, spicy chorizo, or keep it veggie by adding extra black beans, some creamy refried beans, or even those plant-based meat subs with Mexican seasonings mixed in.
- → Are sweet potato nachos healthier than regular nachos?
Sweet potato nachos typically beat traditional corn chip nachos in the health department. They pack more good stuff like vitamin A, fiber, and potassium. Since they're baked not fried, and you decide how much oil goes on them, they're usually lighter. The black beans give you protein and fiber, and with all those fresh toppings, you're getting a much more nutritious snack overall.
- → What can I substitute for black beans in sweet potato nachos?
If black beans aren't your thing, try pinto beans, refried beans, chickpeas, or lentils as plant-based swaps. For meat lovers, go with seasoned ground beef, shredded chicken, or spicy chorizo instead. Not a bean fan at all? No problem - just load up on extra cheese and veggies and skip the beans completely.
- → How do I store and reheat leftover sweet potato nachos?
Try to keep the different parts of leftover nachos separate when storing them. Put the sweet potatoes with cheese in an airtight container in your fridge for up to 3 days. Store all those fresh toppings in their own containers. When you want to eat them, warm up the sweet potato and cheese part in a 350°F oven for about 5-10 minutes until they're hot and crispy again, then add your fresh toppings right before eating.