Sweet Potato Nachos
Published Feb 04, 2022, Updated Oct 31, 2023
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These sweet potato nachos are loaded with black beans, tomatoes, cheese, jalapeño peppers and plenty of spices. They’re absolutely delicious, customizable and make for an awesome weeknight dinner or game day snack.
TBH, I’ve never been the biggest nacho fan, but I can totally see the appeal and I know plenty of folks who love to order nachos for their entrée at a restaurant… no shame in that! They’re filling and can be loaded with such delicious, relatively healthy ingredients!
That said, a base of tortilla chips can be a waste of nutritious space so I decided to swap the chips with something a bit more nutrient-rich, sweet potatoes. I’ve done it before with my cauliflower nachos, which are delicious btw, but these sweet potato nachos might be my favorite!
Why You Need to Make This Recipe
- Who doesn’t love nachos? My take adds in some extra veggies with the sweet potato base, but I promise they’re still so delicious!
- These nachos are customizable! I love the version I’m sharing below but know your options are endless when it comes to toppings.
- Enjoy these nachos as a fun weeknight dinner or share them as part of a game day spread or potluck.
- All you need is one bowl + one sheet pan! Easy peasy.
- sweet potatoes – look for sweet potatoes that are long and narrow rather than super wide! This is helpful since we are using sweet potatoes as the base of our nachos instead of chips.
- olive oil or avocado oil – to coat the sweet potato rounds with the spices before roasting.
- spices – garlic powder, onion powder, cumin, paprika, chili powder, sea salt and pepper.
- black beans – I used canned black beans that were drained and rinsed well. Technically any bean could work here so use your favorite!
- shredded cheese – I used Mexican cheddar cheese but you can use any cheese you’d like!
- jalapeño – to add a little kick! You can omit or swap for a bell pepper if you don’t like spice.
- tomatoes – I recommend using grape or cherry tomatoes because they don’t tend to release as much juice, but any chopped tomato will work!
- red onion – add a zesty kick with diced red onion. Feel free to use a yellow onion or green onion if you prefer.
- fresh cilantro – I’ve said it before and I’ll say it again: fresh herbs instantly elevate a recipe! I love the addition of fresh cilantro to these nachos.
- avocado – technically this is an optional ingredient but is avocado ever really skipped?! I love the creaminess avocado adds to nachos, not to mention the healthy fats!
How to Make Sheet Pan Sweet Potato Nachos
First things first, we have to make some crispy sweet potato “chips”! Slice the sweet potatoes into ¼ inch thick rounds. In a large bowl, combine the sweet potatoes with the oil and spices and toss to coat. Make sure each round has some oil and spices on it! Place the sweet potatoes on a baking sheet that has been sprayed with oil. Bake at 400ºF for 25 minutes, tossing halfway. The sweet potatoes are ready for the next step when they are tender and starting to brown.
After the sweet potatoes have browned, remove the pan from the oven and carefully push the sweet potatoes to the center of the pan. Top with the black beans, sprinkle with cheese and add the jalapeño slices to the top. Return the pan to the oven and bake until the beans have been heated through and the cheese has melted – about 6-7 minutes.
The last step is to add all of the toppings! I love topping my nachos with tomato, red onion, cilantro and avocado but feel free to get creative. Serve directly from the sheet pan, transfer to a platter or portion into bowls.
tip! Make sure your sweet potatoes are spread out on the baking sheet for the first round of baking. If they are too crowded they won't crisp up.
How to Customize
- Add protein – can’t go wrong with adding some protein! Grilled chicken, shredded chicken, ground turkey, tempeh or tofu crumbles or sofritas would all be delicious additions.
- Add greens – nachos with greens? I would 100% do this! Shredding the lettuce or greens of your choice is recommended for the best ratio in every bite. I think romaine lettuce would be ideal for the crunch factor.
- Swap veggies – don’t love all of the veggie toppings I listed below or want to add more veggies? Go for it! Add corn, olives, pickled red onions, and/or bell peppers… have fun with it!
- Swap beans – I love black beans in this recipe, but refried beans or really any bean would work well.
- More toppings – you can never have too many toppings, am I right?! Add lime slices, Greek yogurt or sour cream, green onions, guacamole… the options are endless!
- Dairy-free – need these nachos to be dairy-free? Skip the cheese or use a vegan shredded cheese!
How to Store Leftover Sweet Potato Nachos
All nachos are best eaten fresh but if needed you can store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, heat oven to 350°F and place nachos on a parchment-lined baking sheet and bake for 5-10 minutes until heated throughout. Alternatively, you can warm the nachos up in the microwave, but they will probably lose some of their crispiness.
Popular Sweet Potato Recipes to Try
- Air Fryer Sweet Potato Fries
- Black Bean Stuffed Sweet Potatoes
- Sweet Potato Skins
- Sweet Potato Casserole
- Roasted Sweet Potato Kale Frittata
- Sweet Potato Soup
- Roasted Sweet Potato Salad
- Sweet Potato Hummus
- Sweet Potato Smoothie
- Sweet Potato Cupcakes
- Air Fryer Baked Sweet Potato
More Appetizers Ideas
- Easy Vegetarian Chili
- Healthy 7-Layer Dip
- Zucchini Pizza Bites
- Asian Chicken Lettuce Wraps
- Easy Black Bean Dip
- Whipped Feta Dip
- Healthy Spinach Artichoke Dip
- Healthy Guacamole
- Buffalo Chicken Meatballs
- Healthy Buffalo Chicken Dip
Loaded Sweet Potato Nachos
- 2 sweet potatoes, look for ones that are long and narrow, sliced into ¼ inch rounds
- 2 Tablespoons olive or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- ½ cup black beans
- 1 cup shredded Mexican cheddar cheese
- 1 jalapeno, sliced
- ½ cup grape/cherry tomatoes, chopped
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced or chopped (optional)
- Preheat oven to 400°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
- Slice sweet potatoes into ¼ inch rounds
- In a large bowl, combine sweet potatoes, oil, garlic powder, onion powder, cumin, paprika, chili powder and sea salt and gently toss to coat. Place seasoned sweet potatoes on baking sheet, spacing out the pieces so that they roast instead of steam. Bake 25 minutes, tossing halfway until sweet potatoes are tender and starting to brown.
- Remove the pan from the oven; push sweet potatoes together in the center of the pan. Top with black beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
- Top sweet potatoes with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan. You can also transfer to a platter for serving or portion into bowls.
- Spices: For a shortcut, use 2 Tablespoons of a taco seasoning blend instead of the garlic, onion, paprika, cumin and chili powder.
- Black beans: Any bean works as a substitute.
- Shredded cheese: You can use any cheese you’d like! If you need a dairy-free option, use a vegan shredded cheese.
- Jalapeño: If you’re not a fan of spice, feel free to skip or swap with a bell pepper.
- Red onion: Feel free to use a yellow onion or green onion instead.
Nutrition information is automatically calculated, so should only be used as an approximation.