Sweet Potato Nachos Recipe

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Sweet potato nachos are exactly what you need when you’re craving comfort food but want something healthier than traditional nachos. Trust me, once you try this recipe, you’ll probably never look at regular tortilla chips the same way again!

The sweet potato rounds are perfectly crispy, seasoned just right with garlic powder, salt, and pepper, and they actually hold up surprisingly well under all those delicious nacho toppings.

These nachos are fantastic for casual meals, cozy movie nights, or even serving as party appetizers (your guests will definitely thank you!). They’re filling enough to be a meal but light enough not to leave you feeling overly stuffed afterward. Give them a try, and you’ll see why they’re one of my favorite go-to snacks!

Recipe Tips

Here are some easy tips to get the perfect sweet potato nachos every time:

• Slice your sweet potatoes evenly, about 1/8 inch thick. Uniform slices bake evenly and crisp up nicely.
• Don’t skip flipping the sweet potatoes halfway through baking. It ensures both sides become crispy.
• Watch carefully during the broiling stage—they can crisp quickly, so avoid burning by staying close to the oven.

Ingredients:

• 2 medium sweet potatoes (about 2 lbs / 900g total)
• 1 teaspoon garlic powder (or Mexican spice mix)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ¾ cup (120g) red kidney beans, drained and rinsed
• ¾ cup (85g) shredded cheddar cheese
• ½ avocado, diced (optional)
• ¼ cup sour cream or plain Greek yogurt
• Additional toppings: sliced jalapeños, spring onions, chopped cherry tomatoes, fresh coriander, salsa, sweet corn (optional)

Alternative Ingredients:

If you don’t have red kidney beans, black beans, pinto beans, or even chickpeas make excellent substitutes—they’re all delicious and protein-rich.

Any shredded cheese you have handy will work beautifully—mozzarella, Monterey Jack, pepper jack, or even feta cheese offer tasty alternatives. If you’re dairy-free, vegan cheese and coconut yogurt or cashew sour cream taste wonderful on these nachos.

Don’t have avocado? No worries—try using sliced olives, diced bell peppers, or even a scoop of fresh guacamole.

And if jalapeños aren’t your thing, you can tone down the spice by using diced bell peppers, mild salsa, or simply leaving them off altogether.

Step 1: Prepare Sweet Potatoes

Preheat your oven to 425°F (220°C). Wash, dry, and roughly peel the sweet potatoes, leaving some strips of skin for extra texture. Slice into even rounds about 1/8 inch thick.

Step 2: Season and Bake Sweet Potatoes

Line a baking sheet with parchment paper and arrange sweet potato slices in a single layer. Drizzle lightly with cooking oil, then evenly sprinkle garlic powder, salt, and pepper over the slices. Bake for about 20 minutes, flipping once halfway through cooking until tender and golden brown.

Step 3: Crisp Up Sweet Potatoes

To achieve extra crispiness, switch your oven to broil mode for the last 1-2 minutes. Keep an eye on them to prevent burning. Once crisped to your liking, remove them from the oven.

Step 4: Add Beans and Cheese

Spread drained red kidney beans evenly over the baked sweet potato slices, then generously sprinkle shredded cheddar cheese over the top. Pop back into the oven just long enough to melt the cheese—usually about 2-3 minutes.

Step 5: Finish with Fresh Toppings

Once the cheese is beautifully melted, remove your sweet potato nachos from the oven. Immediately top with dollops of salsa, sour cream (or plain Greek yogurt), diced avocado, sliced jalapeño, chopped spring onion, fresh coriander, chopped cherry tomatoes, or sweet corn. Serve hot and enjoy!

It’s Ready

Time to enjoy!

How to Conserve the Recipe

Sweet potato nachos taste best fresh out of the oven, but you can still store leftovers easily. Allow them to cool slightly, then transfer any remaining nachos into an airtight container and keep them in the fridge for up to two days. Reheat leftover nachos by placing them back in a hot oven (around 375°F / 190°C) for about 5-8 minutes to revive their crispiness.

I wouldn’t recommend freezing assembled nachos since sweet potatoes can become soggy once thawed. However, you can freeze cooked sweet potato rounds separately. Let them cool completely, then freeze in a single layer on a baking tray before transferring them into a freezer-safe bag or container for up to three months. Reheat frozen sweet potato rounds in the oven straight from frozen, then add fresh toppings right before serving for an easy snack or meal.

Different Ways to Serve the Dish

Sweet potato nachos are incredibly versatile, making them perfect for a variety of occasions. Serve them as a healthier snack alternative for movie nights or casual family gatherings—kids and adults both love their crispy sweetness.

They’re perfect as a shareable appetizer for parties or game days; guests can customize toppings, ensuring everyone finds something they love. For a satisfying meal, simply add shredded chicken, ground turkey, or seasoned beef to create heartier nachos, perfect for lunch or dinner.

These nachos also make great party food for a fun weekend brunch—add a fried or poached egg on top, and you’ve got yourself a seriously impressive (and delicious!) breakfast option. Want a vegetarian or vegan-friendly version? Load your nachos up with beans, guacamole, salsa, and dairy-free cheese or yogurt—they’ll be equally tasty and filling. Whether it’s snack time, mealtime, or party time, sweet potato nachos never disappoint!