Loaded Sweet Potato Nachos (2024)

Table of Contents

• Why You’ll Love these Loaded Sweet Potato Nachos
• Ingredients You Need
• How to Make Sweet Potato Nachos
• Why Are My Sweet Potatoes Soggy?
• How to Customize
• Storing Leftovers
• More Sweet Potato Recipes
• Sweet Potato Nachos Recipe

Finish Mexican night with a co*cktail: Try cucumber margarita, mango margarita, or hibiscus margarita.

Ingredients You Need

Here are the simple ingredients you need for this recipe. Jump to the recipe card for exact measurements.

Nachos

• Sweet potatoes: look for ones that are long and narrow, or you’ll have really large sweet potato chips.
• Olive oil or avocado oil: to toss the sweet potatoes and spices.
• Spice mix: garlic powder, paprika, cumin, chili powder, salt, and black pepper.
• Black beans: I used canned black beans. You could also use pinto beans or refried beans.
• Corn: use canned corn to save time, but fresh corn cut off the cob is great too.
• Cheese: use freshly grated cheese for best meltability. I like sharp cheddar cheese or Monterey jack cheese. Make quick cashew queso to keep them dairy-free.

Nacho Toppings

Here are some of my favorite nacho toppings—and they all taste good on top of a sweet potato!

• Sliced avocado,guacamole, oravocado crema
• Red onion, green onions, orpickled Mexican onions
• Fresh jalapeno or pickled jalapeno
• Sour cream (I stir in a little milk to thin it out like Chipotle’s)
• Fresh cilantro
• Sliced tomatoes or pico de gallo
• Lime juice
• Shredded lettuce
• Store bought salsa orhomemade corn salsa
• Hot sauce,jalapeño ranch, or taco sauce.

How to Make Sweet Potato Nachos

1. Prep the sweet potatoes: Peel sweet potatoes and thinly slice them using a knife or mandoline. If you have time, soak the sweet potatoes in a bowl of water for at least one hour to remove extra surface starch and help them crisp up in the oven. Remove them from the water, pat them dry and place them in a large bowl.
2. Bake the sweet potato chips: Lay the sweet potato slicesin an single layer on a sheet pan and bake for 20 minutes. Carefully remove them from oven and add the black beans, corn and cheese if using. Do not add the cashew queso during this step if you’re using it.
3. Add the warm toppings: Once they’re cooked, add the black beans and cheese (if using) and put them back in the oven.
4. Add the cold toppings: Finally, top the sweet potato nachos with jalapeno, tomato, guacamole, avocado, and corn before serving. Eat right away!

Success tip: Make sure the sweet potatoes are spread in any even layer. They won’t crisp if they’re overcrowded.

Why Are My Sweet Potatoes Soggy?

I have to give you a heads up, these sweet potato nachos won’t be quite as crispy as traditional nachos because they’re made with sweet potatoes. But you won’t be lacking flavor at all. To help get them crispy, here are a few tips:

• If you have time, soak the sweet potatoes in water to remove surface starches.
• Toss the sweet potato chips in a little cornstarch prior to drizzling them with oil.
• Arrange the sweet potatoes in an single layer and bake them first.
• Broil for a little bit at the end of cooking.
• Eat them while they’re fresh and hot.

Try these healthy apps next: creamy avocado dip, healthy spinach artichoke dip, dairy-free buffalo chicken dip

Storing Leftovers

All nachos are best eaten fresh, but you can store these sweet potato nachos in an airtight container for up to 3 days. I like to store my toppings and sweet potato rounds separately.

To reheat, lay the sweet potatoes flat on a large baking sheet and bake 350°F for 5-10 minutes to reheat. You can add more black beans and cheese if needed. Top with reserved, or fresh, toppings and enjoy.