Loaded Sweet Potato Nachos
Sweet potato rounds make surprisingly perfect nacho “chips” — sturdy enough to hold toppings, naturally sweet against the savory cheese and beans. Slice, bake, load up, and broil until bubbly. It’s a healthier take on nachos that doesn’t feel like a compromise.
Why You’ll Love This Recipe
- Sweet potato “chips” are sturdier than tortilla chips
- Naturally gluten-free
- Kids love building their own
- A full serving of vegetables disguised as nachos
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Loaded Sweet Potato Nachos
Ingredients
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 cup shredded Mexican cheese blend
- 1/2 can black beans, drained
- 1/4 cup corn
- Toppings: diced avocado, sour cream, salsa, jalapeños, cilantro
Instructions
- Preheat oven to 425°F. Arrange sweet potato rounds on a lined baking sheet in a single layer. Brush with olive oil and season with salt.
- Bake for 8 minutes until rounds are tender and starting to brown.
- Remove from oven, top with black beans, corn, and shredded cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
- Remove and top with avocado, sour cream, salsa, jalapeños, and cilantro. Serve immediately.
Recipe Tips
- Slice sweet potatoes evenly (1/4 inch) so they cook at the same rate.
- Don’t overlap the rounds or they’ll steam instead of crisping.
- These are best eaten immediately — sweet potatoes soften as they sit.
- Add ground beef or shredded chicken for a non-vegetarian version.
Calories: 340 | Protein: 14g | Fat: 16g | Carbs: 38g
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Nutritional information is estimated and may vary based on ingredients used.
