These Loaded Sweet Potato Nachos are the kind of snack-meets-dinner I could eat every week. Crispy sweet potato rounds piled high with melty cheese, black beans, fresh toppings, and all the creamy extras.
They’re cozy, colorful, and just the right mix of salty, sweet, and spicy.
Great for a laid-back dinner, a fun Friday night, or anytime you’re craving nachos with a little more nutrition packed in.
Why I Love This Recipe
The first time I made these, I had leftover sweet potatoes and random taco toppings in the fridge. I wasn’t expecting much, but the result? Instant favorite. They’ve got that loaded nacho vibe, just without the chips. Here’s why I keep coming back to them:
- The roasted sweet potatoes get crispy and caramelized
- You still get melty cheese and all your favorite toppings
- It’s naturally gluten-free and way more filling than regular nachos
- Easy to customize based on what you’ve got on hand
What You’ll Need
- 2 large sweet potatoes, sliced into ¼-inch thick rounds
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded sharp cheddar cheese
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 small jalapeño, thinly sliced (optional)
- ⅓ cup sour cream
- 2 tablespoons chopped fresh cilantro
- Juice of ½ lime
Servings + Time
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Substitutions + Variations
- Use shredded pepper jack for a spicy kick
- Add cooked ground beef or shredded chicken on top
- Swap black beans for pinto or refried beans
- Add chopped red onions or pickled onions
- Drizzle with chipotle mayo instead of sour cream
Tools Needed
- Sharp knife and cutting board
- Large baking sheet
- Parchment paper
- Small bowls for toppings
- Oven-safe spatula
Make Ahead Tips
- Roast sweet potato rounds up to 2 days ahead and reheat in oven to crisp
- Chop all toppings and keep in sealed containers in the fridge
- Assemble and melt cheese just before serving for best results
Let’s Make It!
Step 1: Prep the Sweet Potato Rounds
Preheat oven to 425°F. Slice 2 large sweet potatoes into ¼-inch rounds. Toss with 1½ tablespoons olive oil, ½ teaspoon salt, ½ teaspoon smoked paprika, and ½ teaspoon garlic powder until evenly coated.
Step 2: Roast the Rounds
Lay seasoned sweet potato rounds in a single layer on a parchment-lined baking sheet. Roast at 425°F for 25–30 minutes, flipping halfway, until golden brown and edges are crisp.
Step 3: Add Cheese & Beans
Remove tray from oven and immediately sprinkle 1 cup shredded cheddar cheese and 1 cup drained black beans evenly over the hot sweet potatoes. Return to oven for 3–4 minutes until cheese melts.
Step 4: Add Toppings
Remove from oven and transfer nachos to a large plate. Top with 1 diced avocado, 1 cup halved cherry tomatoes, thin slices from 1 small jalapeño (optional), ⅓ cup sour cream in dollops, juice from ½ lime, and 2 tablespoons chopped fresh cilantro.
Step 5: Serve and Enjoy
Serve immediately on a large plate while everything is hot and melty. Optional: add a squeeze of extra lime or hot sauce.
Leftovers + Storage
Store leftover nachos in an airtight container for up to 2 days. Reheat in the oven at 375°F to re-crisp the sweet potatoes. Add fresh toppings like avocado or sour cream after reheating.
Macros (Per Serving)
- Calories: 390
- Protein: 14g
- Carbs: 35g
- Fat: 23g
- Fiber: 8g
Why This Recipe Works (Quick Science)
Roasting sweet potatoes at high heat caramelizes their natural sugars, making them taste sweet and toasty while still getting crispy edges. Using thin rounds helps mimic the “chip” texture. Melting cheese on hot potatoes helps everything stick together like real nachos. Lime juice and sour cream add acidity to balance out the richness.
Common Mistakes
- Slicing sweet potatoes too thick: Stick to ¼-inch rounds so they crisp up nicely.
- Overcrowding the baking sheet: Give them space or they’ll steam instead of roast.
- Skipping the seasoning: Garlic, salt, and paprika bring the flavor to life.
- Not layering cheese while hot: The cheese melts best right when the potatoes come out of the oven.
What to Serve With
- Guacamole or extra avocado slices
- A fresh corn salad or side of coleslaw
- Iced tea, lemonade, or a light beer
- Extra lime wedges for squeezing over top
FAQ
Can I use white potatoes instead of sweet potatoes?
Yes! Yukon Golds work great for a more classic nacho vibe.
Are these good for meal prep?
You can roast the potatoes ahead of time, but assemble fresh for best texture.
Can I make this vegan?
Sure! Just swap the cheese and sour cream for plant-based versions.
What if I don’t like cilantro?
Skip it or sub in fresh parsley or green onions.
Wrap-Up
Loaded Sweet Potato Nachos are everything you love about nachos but with a cozy, sweet twist. Whether it’s dinner, game day, or just a snack that turned into a meal, this recipe always hits the spot. If you give it a try, let me know how it turned out or if you put your own spin on it — I’d love to hear about it in the comments!