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sweet potato nachos on a sheet pan
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4.84 from 6 votes

Sweet Potato Nachos

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. T
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: healthy, nachos, sweet potato, tailgate
Servings: 6
Calories: 350kcal

Equipment

  • Sheet Pan

Ingredients

Nachos

  • 3 medium sweet potatoes thinly sliced
  • 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 see notes for dairy free*
  • 1/2 red onion diced
  • 1 jalapeno sliced
  • 1 avocado diced
  • 1 pint cherry tomatoes seeded and diced
  • Fresh cilantro, salsa and guacamole to serve

Instructions

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil and set aside.
  • Peel sweet potatoes and thinly slice them using a knife or mandoline. If you have time, soak the sweet potatoes in a bowl of water for at least one hour to remove extra surface starch and help them crisp up in the oven. Remove them from the water, pat them dry and place them in a large bowl.
  • Sprinkle the sweet potato chips with the corn starch, garlic powder, paprika, chili powder, salt and pepper and toss to coat. Drizzle with the olive oil and toss one more time. Dump the sweet potato chips out onto the prepared baking sheet in an even layer, doing your best not to overlap any so they crisp up.
  • Bake in the pre-heated oven for 20 minutes. Carefully remove them from oven and add the black beans, corn and cheese if using. Do not add the cashew queso during this step if you're using it.
  • Reduce heat to 350°F and place back in the oven for 7-10 minutes, until cheese is melted and heated through.
  • When the nachos are done, remove from oven and top with onion, jalapeno, avocado and tomatoes. Top with cashew queso if using. Garnish the nachos with chopped cilantro and jalapeno lime ranch.

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