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    Home » Recipes » Special Diet » Gluten Free Recipes

    Loaded Sweet Potato Nachos

    Updated: March 2, 2022 | Published on: July 27, 2021 - Molly Thompson2 Comments

    Gluten Free RecipesGF
    Paleo RecipesP
    Vegetarian RecipesV
    Jump to Recipe

    These sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer to make it vegan, paleo or top with whatever you have in the pantry. This recipe makes a great appetizer or creative dinner!

    sweet potato nachos on a sheet pan topped with jalapenos, corn, beans, avocado, tomatoes and cilantro
    Jump to:
    • Can you eat sweet potato skin?
    • What are nachos made of?
    • Make them vegan
    • How do you make nachos that aren't soggy?
    • How to make sweet potato nachos
    • Recipe

    I've been working on a collection of healthy appetizers for you and these sweet potato nachos are another in that list. They're easy, heathy and everyone loves them! They make a great party food.

    Can you eat sweet potato skin?

    Yes, you can definitely eat sweet potato skin! In fact, the skin is really good for you. It's filled with vitamins, fiber and potassium. I recommend thinly slicing the sweet potatoes with the skin on for this recipe.

    What are nachos made of?

    Traditionally nachos are made with tortilla chips. However, this nacho recipe is made with sweet potatoes instead! The bottom is a layer of sweet potatoes seasoned with paprika, garlic powder, salt and pepper. The sweet potatoes are topped with traditional nacho toppings including: corn, black beans, onion, jalapeno, tomato and cilantro.

    Make them vegan

    Instead of baking these sweet potato nachos with traditional shredded cheese, make this vegan cashew queso and put it on top. It is unbelievable and only takes a few minutes to make.

    a hand picking up sweet potato nachos from a tray with melted cheese and black baans

    How do you make nachos that aren't soggy?

    I have to give you a heads up, these sweet potato nachos won't be quite as crispy as traditional nachos because they're made with sweet potatoes. But you won't be lacking flavor at all. To help keep them from getting soggy, here are a few tips:

    • Bake the sweet potatoes first
    • Broil for a little bit at the end of cooking
    • Eat them while they're fresh and hot

    How to make sweet potato nachos

    1. Start by slicing all of your sweet potatoes then toss them in seasoning and drizzle with olive oil.
    2. Next, lay the sweet potatoes flat in an even layer on a baking sheet and bake them for about 20 minutes.
    3. Once they're cooked, add the black beans and cheese (if using) and put them back in the oven.
    4. Finally, top the sweet potato nachos with jalapeno, tomato, avocado, and corn before serving. Eat right away!
    recipe for sweet potato nachos loaded with mexican toppings and a dollop of guacamole

    If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

    More healthy appetizers:

    • Creamy avocado dip
    • Healthy spinach artichoke dip
    • Crock pot healthy buffalo chicken dip
    • Cauliflower buffalo wings

    Recipe

    sweet potato nachos

    Loaded sweet potato nachos

    Sheet pan sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer to make it vegan, paleo or top with whatever you have in the pantry. This recipe makes a great appetizer, especially for tailgate season!
    4.84 from 6 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Mexican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 350kcal
    Author: Molly Thompson
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    Ingredients

    Nachos

    • 3 medium sweet potatoes
    • 1 tablespoon olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon chili powder
    • salt and pepper to taste
    • 1 15 oz can black beans drained and rinsed
    • 1 15 oz can corn
    • 1 cup shredded Mexican cheese blend omit for paleo/whole30 version
    • 1/2 red onion diced
    • 1 jalapeno sliced
    • 1 avocado diced
    • 15 cherry tomatoes seeded and diced
    • Fresh cilantro, salsa and guacamole to serve

    Chipotle ranch, optional:

    • 1/2 cup Paleo mayo either homemade or purchased
    • 1/2 teaspoon chipotle powder
    • 1 teaspoon fresh lemon or lime juice
    • 1 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon dried chives
    • Optional salt to taste

    Instructions

    • Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or lightly spray it with cooking spray. Set aside.
    • Peel sweet potatoes and slice them into 1/4 inch rounds. Place them on the prepared baking sheet, keeping space between them so they don’t overlap to cook evenly. Drizzle with olive oil then sprinkle with garlic powder, paprika, chili powder and salt and pepper to taste.
    • Bake in the pre-heated oven for 20 minutes. Remove from oven and add black beans, corn and cheese if using.
    • Reduce heat to 350°F and place back in the oven for 7-10 minutes, until cheese is melted and heated through.
    • While baking, make the chipotle ranch, if desired. Mix all of the ingredients in a small bowl until combined.
    • When the nachos are done, remove from oven and top with onion, jalapeno, avocado and tomatoes. Top with chopped cilantro and drizzle chipotle mayo on top if desired.
    • Serve with salsa and healthy guacamole.

    Notes

    To make them vegan/dairy free: swap the shredded cheese for this 10 minute cashew queso.

    Nutrition

    Serving: 1g | Calories: 350kcal | Carbohydrates: 47.5g | Protein: 10.8g | Fat: 16.2g | Saturated Fat: 5.2g | Cholesterol: 17mg | Sodium: 259mg | Fiber: 11.3g | Sugar: 10.4g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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    Reader Interactions

    Comments

    1. Madison says

      May 04, 2021 at 3:35 pm

      Love all of the WMM recipes I’ve made so far and this one is no different! Can’t wait to make these again for cinco de Mayo tomorrow!

      Reply
      • Molly Thompson says

        May 07, 2021 at 10:21 am

        Thank you, Madison!! Hope you had a great cinco de mayo!

        Reply

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