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!
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.
Highly recommend adding the chipotle cream on top!
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:
Start by slicing all of your sweet potatoes then toss them in seasoning and drizzle with olive oil. Next, lay the sweet potatoes flat in an even layer on a baking sheet and bake them for about 20 minutes. Once they’re cooked, add the black beans and cheese (if using) and put them back in the oven. Finally, top the sweet potato nachos with jalapeno, tomato, avocado, and corn before serving. Eat right away!
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
Loaded sweet potato nachos
For the 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 tsp chipotle powder
- 1 tsp fresh lemon or lime juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried chives
- Optional salt to taste
- 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.