Sweet potato nachos offer a delicious and nutritious twist on traditional nachos by swapping tortilla chips for baked sweet potato slices.
This recipe is quick to prepare and packs vibrant flavors from black beans, avocado, melted cheese, and fresh salsa.
Perfect for a snack or casual appetizer, these nachos combine wholesome ingredients with satisfying textures and flavors.
Why You’ll Love This Recipe
- Baking the sweet potato slices until crispy gives a sturdy base for toppings with a nice natural sweetness.
- Using black beans adds protein and fiber, balancing the dish for a more filling snack.
- Fresh avocado and salsa add creaminess and acidity that complement the warm cheese and sweet potato.
- The layers of flavors and textures create a satisfying and colorful bite every time.
Loaded Sweet Potato Nachos with Black Beans and Avocado
These loaded sweet potato nachos are an easy, healthy snack or appetizer featuring baked sweet potato slices topped with black beans, melted cheese, fresh avocado, and salsa.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 large sweet potatoes (about 1.5 pounds/700 g), peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese (about 4 ounces/115 g)
- 1 ripe avocado, diced
- 1/2 cup fresh salsa or pico de gallo
- 2 tablespoons chopped fresh cilantro (optional)
- Sour cream for serving (optional)
Instructions
- Prepare the Sweet Potato Slices Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the sweet potato slices with olive oil, chili powder, cumin, and salt until evenly coated. Spread the slices in a single layer on the baking sheet.
- Bake the Sweet Potato Chips Bake the sweet potato slices for 15-20 minutes, flipping halfway through, until crispy and lightly browned around the edges. Keep an eye to prevent burning. Remove from the oven and reduce oven temperature to 375°F (190°C).
- Assemble and Bake the Nachos On the same baking sheet, arrange the baked sweet potato slices in an even layer. Scatter black beans evenly over the sweet potatoes, then sprinkle shredded cheddar cheese on top. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Add Fresh Toppings and Serve Remove from the oven and immediately top with diced avocado and salsa. Sprinkle chopped cilantro if using. Serve warm, optionally with sour cream on the side.
Helpful Tips
- For crispier sweet potato slices, cut them as evenly thin as possible, about 1/8-inch thick.
- If your oven hotspots, rotate the baking sheet halfway through baking for even crispness.
- Feel free to customize toppings with sliced jalapeños, diced tomatoes, or diced red onion for extra flavor.
- Consume leftovers within 2 days for best freshness and flavor.
Storage and Make-Ahead
Store any leftover assembled nachos in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F (175°C) oven until warmed through and cheese is melty again, about 10 minutes.
Do not freeze assembled nachos as fresh toppings like avocado and salsa will not reheat well.
Frequently Asked Questions
Can I use regular tortilla chips instead of sweet potato slices?
Yes, you can substitute tortilla chips for the base if you prefer traditional nachos, but the flavor and nutrition will differ.
How do I prevent sweet potato slices from being soggy?
Cut slices uniformly thin, bake on a single layer without overcrowding, and flip halfway through baking to crisp evenly.
Is this recipe gluten-free and vegetarian?
Yes, it uses naturally gluten-free ingredients and contains no meat, suitable for vegetarians. Check all product labels to ensure gluten-free status.
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