You simply must try these nutrient-packed Sweet Potato Nachos that are a healthier twist on the classic but taste just as heavenly. Roasted sweet potato rounds are piled with black beans, melty cheese, salsa, jalapeรฑos, and so much more!
I certainly wouldn’t dare bring this twist on nachos to the International Nacho Festival in Piedras Negras, Mexico. After all, according to Pati Jinich, it fails big-time on one of their top requirements: The nachos must include crispy corn tortillas. These would, however, pass an important unofficial guideline: They must be delicious.
In this nacho recipe, the corn tortilla chips are replaced with roasted sweet potato slices as the base. No they will not be as crunchy but they will be a little healthier, more filling and satisfying, and just as delicious, I promise. For toppings, we keep the melty cheese (because we aren’t completely crazy) loads of black beans, pico de gallo, diced red onions, jalapeรฑo peppers, cilantro, and crunchy radishes. Not shown, a garlicky crema and slices of avocado that takes it all over the top.
On second thought, these healthier sweet potato nachos are so spectacularly good, maybe I would dare bring them to the Nacho Festival. We can always layer in a few corn tortillas to qualify (hehe).
Ingredients And Notes
Here’s what you’ll need to make these outstanding sweet potato nachos:
- Sweet potatoesย โ You will need 4 medium sweet potatoes (preferably long and thin) for this recipe. It is best not to peel the sweet potatoes so they hold their shape better. I don’t bother slicing mine too thin because no matter what you do, they will not stay crispy once the toppings go on. I have tried these nachos with both thinly sliced and thicker sweet potato rounds and they are both delicious.
- Olive oil โ To coat the sweet potato slices before roasting.
- Seasonings โ You can use just salt and pepper to season the sweet potatoes but I also like to finish the nachos with a generous sprinkle of Tajรญn.
- Cheese โ We like Monterey Jack but you can use any kind of cheddar cheese. An aged cheddar will have more flavour but mild or medium cheddar or even a mozzarella cheese will work fine.
- Black beans โ I use 1 can of drained and rinsed black beans. You can also use pinto or red kidney beans.
- Red onion โ Diced red onion adds crunch and flavour.
- Toppings โย To me, jalapeรฑos, diced avocados or guacamole, a garlicky crema (recipe included), andย chopped tomatoes or pico de galloย are all pretty essential for topping these nachos.
- More toppingย choices โ Cilantro, scallions, pickled jalapeรฑos, sliced raw or pickled radishes, pickled red onion, a tasty salsa.
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How to Make Sweet Potato Nachos
- Slice the sweet potatoes into about ยผ inch thick rounds. In a large bowl, toss the sweet potatoes with olive oil, salt and pepper until well coated. Place them on a parchment lined baking sheet and spread out into an even layer. It is important to not overcrowd them.
- Bake for 15 minutes then remove from the oven and flip them over. Bake for another 10-15 minutes or until some golden-brown spots appear.
- If you used two sheet pans, combine all the sweet potatoes on one tray. Top with black beans and sprinkle with cheese. Bake again until cheese has melted and the beans are warmed through, about 5 minutes.
- Add desired toppings and serve immediately directly from the sheet pan or transfer to a large platter. Tip: These nachos benefit from the use of small plates and forks.
Variations To Try
As with any and all nachos, the variations for these sweet potato nachos are endless. Use this recipe as a guide and have fun customizing it to make it your own. Here are a few ideas:
- Add more veggies: Corn, bell peppers, olives, and even artichokes would be great here.
- Make them vegan: These nachos are vegetarian but you can easily make them vegan by using a vegan cheese that will melt nicely when heated. Or drizzle the sweet potato nachos with a vegan queso – yum!
- Use sweet potato chips: If you don’t feel like roasting sweet potatoes there are some great store-bought sweet potato chips you can use as your base. Note, however, that this makes the dish more of a small snack whereas using roasted sweet potatoes makes it a more filling dish.
- Add corn tortillas: If you feel like you miss the corn tortilla crunch, simply add a layer of tortilla chips before sprinkling with cheese.
- Add protein: Layer some cooked vegetarian or non-vegetarian meat protein into these sweet potato nachos for a heartier, more complete, meal. Ground tempeh, tofu, vegetarian sausage, tinga chicken, ground Mexican chorizo sausage, coins of sausage, or taco meat would all be great options.
To Store And Reheat
These sweet potato nachos are truly best eaten as soon as you take them out of the oven. That said, I would never turn away any leftovers for lunch the next day.
- To store: Leftovers can be stored in the fridge in an air-tight container for 2-3 days.
- To reheat:ย To heat a small amount of leftovers, place the sweet potato nachos in a skillet over medium heat until warmed through. If you are reheating a large batch, place nachos on a sheet pan and heat in a 350ยบF oven for 10-15 minutes or until heated through.
Serving Suggestions
These sweet potato nachos can be a light meal on their own but I often serve them as part of a Mexican spread with other Mexican-inspired dishes. Try them with Mexican rice, corn (esquites) salad, guacamole (always), corn on the cob, Rice and beans, or this Mexican chopped salad.
More Sweet Potato Recipes To Try
Sweet Potato Nachos
Ingredients
- 4 medium-sized sweet potatoes scrubbed clean and sliced into ยผ inch rounds (do not peel)
- 2 Tablespoons olive or avocado oil
- ยฝ teaspoon sea salt plus more to taste
- ยฝ teaspoon pepper plus more to taste
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup shredded cheese such as Monterey Jack, or any cheddar
- 1/2 small red onion diced
- 1-2 jalapeรฑos thinly sliced
- 1/2 cup salsa, pico de gallo, OR diced tomatoes
- a few shakes of Tajรญn to finish (optional) *See notes
Optional toppings and sides for serving:
- garlic crema (recipe follows)
- avocado slices or guacamole, sliced scallions, radishes, pickled onions, chopped cilantro
Garlic crema
- 1 fat garlic clove minced or grated
- 2/3 cup sour cream, mayo, yogurt, vegenaise
- 1 lime zested and juiced
- pinch of kosher salt
Instructions
- Heat the oven to 425ยบF. Line two baking sheets wth parchment paper.
- Slice the sweet potatoes into rounds about 1/4 inch thick. If you prefer crispier potatoes, go a little thinner.
- In a large bowl toss the potatoes with olive oil and season well with salt and pepper. Arrange in a single layer on prepared sheet pans. Place sheet pans on top and bottom racks and bake for 15 minutes. Flip the potatoes, and place back in the oven switching the positions of the pans. Bake another 10 to 15 minutes, or until golden brown spots appear.
- Remove potatoes from oven and combine all the potatoes on one tray. Layer the beans over the potatoes and sprinkle the cheese over top. Return the tray to the oven and cook until the cheese is melted and beans are heated through, about 5 minutes.
- If making the garlic crema, combine all ingredients in a small bowl and whisk until smooth.
- Top the nachos with red onions, jalapeรฑos, and salsa, pico de gallo, or diced tomatoes. Scatter your choice of toppings over top and sprinkle everything with a few shakes of tajรญn, if using. Serve immediately with garlic crema on the side, if you wish. Tip: These nachos benefit from the use of small plates and forks.
Notes
- To store: Leftovers can be stored in the fridge in an air-tight container for 2-3 days.
- To reheat:ย To heat a small amount of leftovers, place the sweet potato nachos in a skillet over medium heat until warmed through. If you are reheating a large batch, place nachos on a sheet pan and heat in a 350ยบF oven for 10-15 minutes or until heated through.
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