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loaded sweet potato nachos
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5 from 4 votes

Loaded Sweet Potato Nachos

Loaded Sweet Potato Nachos put a fun & healthy twist on traditional nachos by swapping out tortilla chips for sweet potatoes without sacrificing flavor! It's a perfect dish to share with friends or keep all to yourself! It can easily be modified to fit your personal preferences.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: appetizer, gluten free, snacks, super bowl party, sweet potato nachos, tailgate
Servings: 4 servings
Calories: 348kcal

Ingredients

  • 2 large sweet potatoes or 3-4 small/medium, sliced into rounds
  • 1.5 Tbsp extra virgin olive oil or avocado oil
  • 1 tsp garlic powder
  • 3/4 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 3/4 cup black beans no-salt-added, drained and rinsed
  • 1/3 cup frozen corn
  • 1/2 cup bell peppers chopped
  • 1 small onion chopped
  • 2 jalapeños sliced
  • 3/4 cup shredded Mexican cheese more if desired
  • 1 avocado diced

Optional Toppings: plain Greek yogurt, chunky salsa, cilantro and/or tortilla chips

    Instructions

    • Preheat oven to 400 F. Cover large baking sheet with foil or parchment paper and spray with non-stick cooking spray.
    • Slice sweet potatoes into thin, ~¼ inch rounds and transfer to a large bowl. Drizzle with olive oil and spices and arrange evenly over sweet potatoes; toss to evenly coat.
    • Spread sweet potato rounds into an even layer on prepared baking sheet.
    • Bake sweet potatoes for about 25 minutes. Flip them over at 15 minutes using a spatula to cook evenly. 
    • While they are baking, chop up the bell peppers, onion, jalapenos, avocado and/or any other desired toppings. Drain and rinse black beans & measure out corn; set aside.
    • Once sweet potatoes have baked for a total of ~25 minutes, flip once more. They should be close and piled on top of each other; then top with corn, black beans, peppers, onion, jalapeños and shredded cheese.
    • Place baking sheet back in oven and bake for an additional 6-7 minutes, or until cheese melts. 
    • Remove from oven and add diced avocado and any other toppings you'd like! Serve hot.
    • Store in airtight container in refrigerator for up to 3 days.

    Notes

    These Sweet Potato Nachos are meatless, but they taste great with my Crockpot Chicken Tacos on top if you want to add meat! 

    Nutrition

    Calories: 348kcal | Carbohydrates: 51g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 252mg | Potassium: 862mg | Fiber: 10g | Sugar: 10g | Vitamin A: 25065IU | Vitamin C: 39mg | Calcium: 204mg | Iron: 2mg