Sweet Potato Nachos

Delightful sweet potato nachos are a comforting twist on the classic snack, perfect for satisfying cravings while adding wholesome flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 27

Total Time 37

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Sweet Potato Base

2 large sweet potatoes, sliced into thin rounds or wedges
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
to taste Salt and pepper

Toppings

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)
1 can black beans, rinsed and drained Can swap with pinto beans or other legumes
1/2 cup jalapeños, sliced (fresh or pickled)
1 number avocado, sliced or made into guacamole
Fresh cilantro, for garnish
Sour cream or yogurt, for serving (optional) For a vegan version, use plant-based cheese and skip the sour cream.

Method

Preparation

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Toss sweet potato slices with olive oil, chili powder, cumin, salt, and pepper in a mixing bowl.

Roasting

Spread the sweet potatoes in an even layer on the baking sheet and roast for about 20 minutes, flipping halfway through.
Remove from oven when golden and tender. Sprinkle cheese over the top, then add black beans and jalapeños.
Return to the oven for another 5-7 minutes, until the cheese is melted and gooey.

Assembly

Transfer nachos to a serving platter. Top with avocado or guacamole and garnish with fresh cilantro.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gSodium: 300mgFiber: 8gSugar: 5g

Notes

Enhance flavor with salsa; add spices for heat. For quicker prep, use store-bought pre-sliced sweet potatoes. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!