Easy Loaded Sweet Potato Nachos Recipe
Crispy roasted sweet potato rounds piled high with melty cheddar, black beans, corn, and fresh toppings. A colorful, gluten-free twist on classic nachos—perfect for game day or a quick weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb sweet potatoes scrubbed, unpeeled
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.75 tsp kosher salt to taste
- 0.25 tsp black pepper
- 15 oz black beans, drained and rinsed from 1 can
- 1 cup corn kernels thawed if frozen
- 1.5 cup shredded cheddar cheese or Mexican blend
- 0.5 cup red onion, diced
- 1 medium jalapeño, thinly sliced seeded for less heat
- 1 large avocado, diced
- 1 medium Roma tomato, diced
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream
- 1 lime lime wedges for serving
Instructions
Preparation Steps
- Preheat the oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.
- Slice sweet potatoes into 0.25-inch rounds. In a large bowl, toss with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange sweet potato rounds in a single layer on the prepared sheets without overlapping.
- Roast for 15 to 20 minutes, flipping halfway, until tender and edges are lightly crisp.
- Push the roasted rounds close together to form a solid layer on one sheet. Top evenly with black beans, corn, cheddar, red onion, and jalapeño.
- Return to the oven for 5 to 7 minutes, until cheese is fully melted and bubbly.
- Remove from oven and top with avocado, tomato, and cilantro. Dollop or drizzle with sour cream.
- Serve immediately with lime wedges for squeezing over the top.
Notes
For dairy-free, use plant-based cheese and dairy-free sour cream. Add cooked chorizo or shredded chicken for extra protein. Keep sweet potato slices uniform for even roasting and maximum crispness.