Loaded Sweet Potato Nachos – Rate My Recipes

These sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer to for a game day or a creative weeknight dinner.

Try this cashew queso or black bean and corn dip next time—they’re Mexican favorites!

sweet potato nachos on a sheet pan with chopped cilantro and jalapeno in a bowl.

I’ve been working on a collection of healthy appetizers for you and these sweet potato nachos are another in that list among all of my Mexican recipes.

Why You’ll Love these Loaded Sweet Potato Nachos

They’re perfect for a party or game day.
Add whatever toppings you want—keep them vegetarian or add protein.
More nutritious than traditional nachos.
Fit into many diets like gluten free and dairy-free with my cashew queso.
Makes dinner exciting! We love a big batch of nachos around the coffee table.
Kids love them, especially if you let them add the toppings.

And if you love nachos, try these breakfast nachos to feed a crowd or steak nachos with ribeye.

Ingredients You Need

Here are the simple ingredients you need for this recipe. Jump to the recipe card for exact measurements.

ingredients for sweet potato nachos on a counter.

Sweet potatoes: look for ones that are long and narrow, or you’ll have really large sweet potato chips.
Olive oil or avocado oil: to toss the sweet potatoes and spices.
Spice mix: garlic powder, paprika, cumin, chili powder, salt, and black pepper.
Black beans: I used canned black beans. You could also use pinto beans or refried beans.
Corn: use canned corn to save time, but fresh corn cut off the cob is great too.
Cheese: use freshly grated cheese for best meltability. I like sharp cheddar cheese or Monterey jack cheese. Make quick cashew queso to keep them dairy-free.

How to Make Sweet Potato Nachos

Success tip: Make sure the sweet potatoes are spread in any even layer. They won’t crisp if they’re overcrowded.

Nacho Topping Ideas

Here are some of my favorite nacho toppings—and they all taste good on top of a sweet potato!

Recipe Variations

Make them vegan or dairy-free: Instead of traditional shredded cheese, use vegan cheese or make this vegan queso and put it on top.
Add protein: use leftover steak, chicken, carnitas, tempeh or crumbled tofu on top. Shredded rotisserie chicken is another good option. Or swap the shredded cheese for cottage cheese queso.
More veggies: try all the toppings I mentioned or get creative with what you have. I like adding bell peppers and green onion too.
More toppings: use the list I shared or get creative with your Mexican toppings with Greek yogurt (or sour cream), fresh cilantro, pickled onion, or my favorite guacamole.

How to Store

All nachos are best eaten fresh, but you can store these sweet potato nachos in an airtight container for up to 3 days. I like to store my toppings and sweet potato rounds separately.

To reheat, lay the sweet potatoes flat on a large baking sheet and bake 350°F for 5-10 minutes to reheat. You can add more black beans and cheese if needed. Top with reserved, or fresh, toppings and enjoy.

sweet potato nachos topped with avocado, jalapeno, and tomato.

More Sweet Potato Recipes

Preheat the oven to 425°F and spray a large baking sheet with non stick spray.
Peel sweet potatoes and thinly slice them using a knife or mandoline into 1/8-1/4 inch rounds. Add them to a medium bowl, drizzle with oil, sprinkle with cornstarch, garlic powder, paprika, cumin, chili, powder, and salt, and toss to coat.

3 medium sweet potatoes, 1 Tablespoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1 Tablespoon olive oil
Arrange the sweet potatoes on the sheet pan in an even layer, being careful not to overcrowd the pan. Bake for 20-25 minutes, tossing halfway through, until they’re tender and start brown around the edges. Remove them from the oven and turn the oven down to 350.
Push the sweet potatoes to the center of the pan and top them with black beans, corn, and cheese. Place them back in the oven for 6-8 minutes, until the beans are heated through and the cheese melts.

1 (15 oz) can beans, 1 (15 oz) can corn, 1-2 cups shredded Mexican cheese
When the nachos are done, remove from oven and top with red onion, cilantro jalapeno, avocado and tomatoes. Drizzle with jalapeno lime ranch if desired.

Note 1. Cashew Queso. You can swap the shredded cheese for this 10 minute cashew queso. Do not bake the queso. Pour it on top of the nachos when they come out of the oven, before you add the toppings.

Nutrition information is automatically calculated, so should only be used as an approximation.