These Loaded Sweet Potato Nachos transform a classic comfort snack into a wholesome, nutrient-packed dish.
Crispy sweet potato rounds are topped with fiber-rich black beans, melty cheddar, and fresh veggies, offering a satisfying mix of plant-based protein, complex carbs, and healthy fats.
Quick to prepare and perfect for weeknight dinners, this colorful dish is both nourishing and crave-worthy.
Loaded sweet potato nachos
Equipment
- 1 Large Baking Sheet
- Parchment paper or cooking spray
- 1 Large bowl
- Measuring Spoons and Cups
- Knife and cutting board
Ingredients
- 3 large sweet potatoes
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp chili powder
- Salt and pepper to taste
- 1 cup black beans drained and rinsed
- 1 cup shredded cheddar cheese or plant-based alternative
- ¼ cup red onion diced
- 1 jalapeño sliced
- Fresh cilantro leaves for garnish
- Optional: salsa and guacamole for serving
Instructions
- Preheat and Prepare the Oven: Start by preheating your oven to 425°F (218°C).This ensures the sweet potatoes will bake evenly and become perfectly crisp. Line a large baking sheet with parchment paper to prevent sticking, or lightly coat it with cooking spray. Setting up your baking sheet ahead of time makes the next steps smoother and keeps cleanup minimal.
- Wash and Peel the Sweet Potatoes: Take your sweet potatoes and wash them thoroughly under cold running water to remove any dirt or debris. Using a vegetable peeler, remove the skin completely. Clean, peeled sweet potatoes bake more evenly and allow the seasoning to adhere better, giving every bite maximum flavor.
- Slice the Sweet Potatoes: Place the peeled sweet potatoes on a cutting board.Using a sharp knife, slice them into thin rounds about 1/4-inch thick. Try to keep the slices uniform so they cook evenly. If some slices are slightly thicker, they may need a minute or two extra in the oven, but consistency will help achieve perfectly crispy nachos.
- Season the Sweet Potatoes: Transfer the sweet potato rounds into a large mixing bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon chili powder, and a pinch of salt and pepper. Use your hands or a spoon to toss the slices gently until every piece is evenly coated in the seasoning mixture. This step ensures each bite is flavorful and aromatic.
- Arrange the Slices on the Baking Sheet: Lay the seasoned sweet potato rounds in a single layer on the prepared baking sheet. Avoid overlapping the slices; crowding them will result in steaming rather than crisping. Proper spacing allows the edges to become golden and slightly crunchy while the centers remain tender.
- Bake the Sweet Potatoes: Place the baking sheet in the preheated oven and bake for 20 minutes. Around the halfway mark, check and rotate the baking sheet if needed to ensure even browning. The sweet potato slices should be soft in the center and lightly crisp at the edges after this initial bake.
- Add Beans and Cheese: After 20 minutes, remove the baking sheet from the oven. Sprinkle the drained and rinsed black beans evenly over the sweet potato rounds. Then, add 1 cup of shredded cheddar cheese on top. If using a plant-based alternative, add it at this stage as well. Return the baking sheet to the oven for an additional 5 minutes or until the cheese has melted and is slightly bubbly.
- Prepare the Fresh Toppings: While the cheese melts, dice 1/4 cup of red onion and slice 1 jalapeño. Chop a small handful of fresh cilantro leaves. These fresh toppings add texture, flavor, and a vibrant color contrast to the warm nachos.
- Assemble the Loaded Nachos: Once the cheese has melted, carefully remove the baking sheet from the oven. Sprinkle the diced red onion, sliced jalapeño, and chopped cilantro evenly over the nachos. Adding fresh toppings at the end preserves their crispness and bright flavor, giving each bite a balance of warm and fresh elements.
- Serve and Enjoy: Transfer the loaded sweet potato nachos to a serving platter or serve directly from the baking sheet. Add optional sides such as salsa and guacamole for extra flavor and creaminess. These nachos are best enjoyed immediately while warm, cheesy, and full of flavor. Perfect as a snack, appetizer, or light meal!
Notes
- For perfectly crispy nachos, slice sweet potatoes evenly, about 1/4 inch thick.
- Use parchment paper or a non-stick baking sheet to prevent sticking.
- Adjust chili powder or jalapeño slices to your preferred spice level.
- Plant-based cheese works well for a vegan-friendly version without compromising flavor.
- Sweet potato nachos are best served immediately to maintain crispiness.
- Leftover toppings like beans or cilantro can be stored separately for easy reheating.
Chef’s Secrets To Perfect Nachos
To achieve the ultimate loaded sweet potato nachos, focus on layering and texture.
Always bake the sweet potato slices in a single layer to allow them to crisp up nicely; overcrowding will lead to soggy rounds.
When adding beans, consider warming them slightly beforehand to prevent cooling the baked sweet potatoes.
For extra depth of flavor, lightly toast the spices in the olive oil before coating the slices.
Finally, add fresh toppings like cilantro, jalapeño, and onion at the very end to maintain a vibrant, fresh taste and texture contrast.
Serving Suggestions For Sweet Nachos
These loaded sweet potato nachos are versatile enough for any occasion.
Serve them as a hearty appetizer for game nights, a colorful side dish for weeknight dinners, or a satisfying vegetarian main course.
Pair with a side of guacamole, salsa, or a tangy yogurt dip to add creaminess.
For a heartier meal, consider adding grilled chicken, roasted veggies, or a dollop of sour cream.
Garnishing with extra fresh herbs and a squeeze of lime can elevate both flavor and presentation.
Storage Tips For Best Results
To keep these nachos fresh, store the baked sweet potato rounds and toppings separately.
Place the sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Cheese and beans can be stored in separate containers and reheated together just before serving.
Avoid storing fully assembled nachos, as the sweet potatoes will soften and lose their crispiness.
For longer storage, sweet potato rounds can also be frozen for up to one month and baked straight from frozen with slightly extended cooking time.
Frequently Asked Questions
1. Can I make these nachos vegan?
Absolutely! Replace the cheddar cheese with a plant-based alternative like shredded vegan cheese, and use non-dairy toppings like guacamole. The sweet potatoes and beans already provide protein and fiber, making this a filling vegan option.
2. How do I make sweet potato slices crispy?
The key is uniform 1/4-inch slices and baking them in a single layer. Avoid overlapping, and make sure your oven is preheated. For extra crispiness, lightly coat the slices in olive oil and bake until golden before adding toppings.
3. Can I prepare this recipe in advance?
You can prep the sweet potato slices, beans, and toppings ahead of time, but it’s best to assemble and bake the nachos just before serving. This preserves the crispy texture and prevents the nachos from becoming soggy.
4. Can I use regular potatoes instead?
Yes! Regular white or Yukon gold potatoes work well, but sweet potatoes add natural sweetness, fiber, and vitamin A. Keep in mind that white potatoes may require slightly longer baking times to reach the same crispness.
5. What variations can I try with this recipe?
Try adding roasted bell peppers, corn, or sautéed mushrooms for extra flavor. For more protein, consider topping with grilled chicken, turkey, or tofu. Experiment with spices like smoked paprika, cumin, or cayenne to adjust the heat and flavor profile.
