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sweet potato nachos on a sheet pan with cilantro, jalapeno, avoacado, and tomatoes.

Loaded Sweet Potato Nachos

4.88 from 8 votes
These easy 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.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Molly

INGREDIENTS

  • 3 medium sweet potatoes thinly sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 (15 oz) can beans drained and rinsed
  • 1 (15 oz) can corn (fresh or frozen works too)
  • 1-2 cups shredded Mexican cheese or cashew queso (Note 1)
  • Toppings: red onion, jalapeno, avocado, cherry tomatoes, fresh cilantro.

INSTRUCTIONS

  • Preheat the oven to 425°F and spray a large baking sheet with non stick spray.
  • Peel sweet potatoes and thinly slice them using a knife or mandoline into 1/8-1/4 inch rounds. Add them to a medium bowl, drizzle with oil, sprinkle with cornstarch, garlic powder, paprika, cumin, chili, powder, and salt, and toss to coat.
    3 medium sweet potatoes, 1 Tablespoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1 Tablespoon olive oil
  • Arrange the sweet potatoes on the sheet pan in an even layer, being careful not to overcrowd the pan. Bake for 20-25 minutes, tossing halfway through, until they're tender and start brown around the edges. Remove them from the oven and turn the oven down to 350.
  • Push the sweet potatoes to the center of the pan and top them with black beans, corn, and cheese. Place them back in the oven for 6-8 minutes, until the beans are heated through and the cheese melts.
    1 (15 oz) can beans, 1 (15 oz) can corn, 1-2 cups shredded Mexican cheese
  • When the nachos are done, remove from oven and top with red onion, cilantro jalapeno, avocado and tomatoes. Drizzle with jalapeno lime ranch if desired.

Notes

Note 1. Cashew Queso. You can swap the shredded cheese for this 10 minute cashew queso. Do not bake the queso. Pour it on top of the nachos when they come out of the oven, before you add the toppings.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 47.5g | Protein: 10.8g | Fat: 16.2g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 259mg | Fiber: 11.3g | Sugar: 10.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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