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sweet potato nachos
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5 from 2 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: healthy, nachos, sweet potato, tailgate
Servings: 6
Calories: 350kcal
Author: Molly Thompson


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.


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