Go Back
–+ servings
Sweet Potato Nachos

Irresistible Sweet Potato Nachos for a Guilt-Free Feast

These Sweet Potato Nachos transform humble ingredients into a hearty twist on a classic favorite, leaving fast food behind.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 2 medium Sweet Potatoes can substitute with regular potatoes
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 teaspoon Garlic Powder can use fresh garlic
  • 1 teaspoon Onion Powder or finely chopped onions
  • 1 teaspoon Ground Cumin can substitute with coriander
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 teaspoon Dried Oregano can substitute with thyme
  • 1 teaspoon Chili Powder smoked chili powder for more flavor
  • 1/4 teaspoon Cayenne Pepper omit if you prefer milder
  • to taste Salt
  • to taste Pepper
For the Toppings
  • 1 can Black Beans or substitute with pinto beans
  • 1 cup Shredded Sharp Cheddar Cheese or dairy-free cheese for vegan option
  • 1 jalapeno Jalapeno Pepper or green bell pepper for milder
  • 2 stalks Green Onions or chives as an alternative
  • 1 cup Pico de Gallo or use salsa as a quick substitute
  • 1/2 cup Avocado Cilantro Crema made with Greek yogurt, avocado, lime juice, and salt

Equipment

  • Oven
  • Baking Sheets
  • Parchment Paper
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Slice the sweet potatoes into thin, even rounds for uniform roasting.
  3. Mix sweet potatoes with olive oil, garlic powder, onion powder, cumin, smoked paprika, oregano, chili powder, and cayenne pepper in a bowl. Toss until evenly coated.
  4. Spread sweet potato slices on baking sheets. Season with salt and pepper. Bake for 15 minutes, flip slices, and bake for another 15 minutes until golden brown.
  5. Transfer roasted sweet potatoes to a baking sheet, add black beans, and sprinkle cheese on top. Bake for 10 minutes until cheese is melted.
  6. Garnish with jalapenos, green onions, pico de gallo, and drizzle avocado cilantro crema. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

Ensure sweet potato slices are cut evenly for uniform roasting. Store leftovers in an airtight container for up to 4 days; reheat in the oven.

Tried this recipe?

Let us know how it was!