Sweet Potato Nachos
These loaded sweet potato nachos are a wholesome, satisfying treat packed with black beans, melted cheese, fresh veggies, and spices. Easy to assemble on a sheet pan, they make a perfect snack, appetizer, or weeknight dinner that’s high in fiber, protein, and healthy fats. Customize toppings for your favorite flavors!
Equipment
- 1 Large Baking Sheet
- 1 large mixing bowl
- Knife
- Cutting board
- Cooking spray or oil
Ingredients
- 2 medium sweet potatoes sliced into ¼-inch rounds
- 2 tbsp olive or avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp sea salt plus more to taste
- ½ tsp black pepper plus more to taste
- ½ cup black beans cooked or canned, drained and rinsed
- 1 cup shredded Mexican cheddar cheese
- 1 jalapeño thinly sliced
- ½ cup grape or cherry tomatoes chopped
- ¼ cup red onion diced
- ¼ cup fresh cilantro chopped
- 1 avocado sliced or diced (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your sweet potatoes start cooking immediately and develop a perfectly tender yet slightly crisp texture. While the oven heats, prepare a large baking sheet by lightly spraying it with olive or avocado oil. This will prevent the sweet potatoes from sticking and help them brown evenly.
- Slice the Sweet Potatoes: Take 2 medium sweet potatoes and wash them thoroughly under running water. Pat them dry with a clean towel. Using a sharp knife and a stable cutting board, slice the sweet potatoes into ¼-inch rounds. Aim for even thickness so they cook uniformly. Thicker slices may take longer to soften, while thinner slices could become too crispy.
- Season the Sweet Potatoes: In a large mixing bowl, combine the sliced sweet potatoes with 2 tablespoons of olive or avocado oil. Sprinkle in 1 teaspoon each of garlic powder, onion powder, ground cumin, paprika, and chili powder. Add ½ teaspoon of sea salt and ½ teaspoon of black pepper. Gently toss everything together with your hands or a large spoon until each sweet potato round is coated evenly with the oil and spices. This ensures maximum flavor in every bite.
- Season the Sweet Potatoes: Spread the seasoned sweet potato rounds in a single layer on the prepared baking sheet. Make sure there’s a little space between each slice; overcrowding will cause them to steam rather than roast, which can make them soggy. Roasting allows the natural sugars in the sweet potatoes to caramelize, giving a richer flavor and appealing golden edges.
- Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and bake for 25 minutes. Halfway through the roasting time, around 12-13 minutes, gently flip the sweet potato slices using a spatula. This helps ensure even browning and prevents sticking. The sweet potatoes should be tender when pierced with a fork and have lightly browned edges.
- Add Black Beans and Cheese: Once the sweet potatoes are perfectly roasted, remove the pan from the oven. Push the rounds slightly toward the center of the baking sheet to create space around the edges. Evenly scatter ½ cup of black beans over the sweet potatoes. Then, sprinkle 1 cup of shredded Mexican cheddar cheese on top, making sure the cheese covers the beans and sweet potatoes for an even melt.
- Layer with Jalapeños: Add the thinly sliced jalapeño over the cheese. Adjust the amount based on your spice preference; for a milder version, remove the seeds before slicing. This step adds a fresh, slightly spicy kick that balances the sweetness of the potatoes.
- Melt the Cheese and Heat Beans: Return the baking sheet to the oven and bake for an additional 6–7 minutes, or until the cheese is fully melted and the black beans are warmed through. Keep a close eye to avoid over-browning the cheese. Once melted, remove from the oven carefully, using oven mitts.
- Add Fresh Toppings: Top the nachos with ½ cup of chopped grape or cherry tomatoes, ¼ cup of diced red onion, and ¼ cup of chopped fresh cilantro. These fresh ingredients add color, flavor, and crunch, balancing the richness of the roasted sweet potatoes and melted cheese.
- Optional Avocado Addition: If desired, add 1 sliced or diced avocado on top.Avocado provides healthy monounsaturated fats and a creamy texture that perfectly complements the spiced sweet potatoes and melted cheese.
- Serve and Enjoy: Serve the nachos directly from the sheet pan for a casual, family-style meal or transfer to a platter for a more formal presentation. These nachos are best enjoyed warm and fresh, but they can also be portioned into individual bowls for easy meal prep.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness, or microwave for 1–2 minutes for a quick snack.
Notes
- Spice Alternatives: For convenience, replace individual spices with 2 tablespoons of your favorite taco seasoning blend.
- Bean Substitutions: Black beans are ideal, but kidney beans, pinto beans, or chickpeas work well.
- Cheese Options: Use any melting cheese you like. Vegan cheese works perfectly for a dairy-free version.
- Jalapeño Adjustments: Remove seeds for a milder version or replace with bell peppers for no heat.
- Onion Variations: Swap red onion for yellow or green onions depending on preference.
- Sweet Potato Size: Choose long, narrow sweet potatoes for even slices; thick or short ones may cook unevenly.
