Incredible Loaded Sweet Potato Nachos Recipe

I created a Sweet Potato Nachos Recipe that layers roasted sweet potato, avocado, black beans, and cheese for a veggie-forward twist on classic nachos.

I never expected a pile of roasted sweet potatoes to outshine a bag of chips, but my Incredible Loaded Sweet Potato Nachos do just that. I started fooling around with a Sheet Pan Sweet Potato Nachos idea and it kind of took over my kitchen in a very good way.

The sweetness against creamy avocado makes every bite surprising, and honestly you keep reaching for more even when you know you should stop, weirdly addictive. Serve it when you want something casual but totally impressive, or when you need to convince someone healthy can be fun.

Try it, you’ll thank me later.

Ingredients

• Sweet potatoes: starchy and sweet, high in fiber and vitamin A, healthy carb.
• Black beans: packed with plant protein and fiber, boost satiety and texture.
• Avocado: creamy, full of healthy fats and potassium, make it rich and silky.
• Cheddar: melty, give calcium and protein, adds savory, slightly salty richness.
• Corn: sweet pop, offers carbs and fiber, adds bright crunch and sweetness.
• Red onion: sharp, a little bite, give crunch and a mild tang.
• Jalapeno: spicy kick, add heat and brightness, tiny vitamin C boost.
• Lime: zippy acidity, cuts richness, add fresh sour note and vitamin C.

Ingredient Quantities

• 3 medium sweet potatoes about 1 1/4 to 1 1/2 lb sliced into 1/4 inch rounds
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt plus more to taste
• 1/4 tsp black pepper
• 1 can 15 oz black beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup shredded cheddar or Monterey Jack
• 2 avocados diced
• 1/2 cup red onion finely chopped
• 1 jalapeno thinly sliced seeds optional
• 1/2 cup chopped fresh cilantro
• 2 limes
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup salsa or pico de gallo
• 2 green onions thinly sliced

How to Make this

1. Preheat oven to 425 F (220 C). Slice the sweet potatoes into even 1/4 inch rounds (a mandoline helps, but careful), toss them in a bowl with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper so every slice gets coated. Spread in a single layer on a parchment lined baking sheet, don’t overlap.

2. Roast the slices 20 to 25 minutes, flipping once halfway, until edges are browned and slightly crisp. If you want extra crisp, use a wire rack on the sheet so air circulates.

3. While potatoes roast, drain and rinse the 15 oz can of black beans and combine them with 1 cup corn in a small bowl. Warm them in a skillet over medium for 3 to 4 minutes with a squeeze of one lime and a pinch of salt, just to heat through and wake up the flavors.

4. Make the lime crema: mix 1/2 cup sour cream or Greek yogurt with the juice of 1 lime and a pinch of salt, thin with a teaspoon or two of water if you want it drizzly.

5. Prep the fresh toppings: finely chop 1/2 cup red onion, dice 2 avocados and toss them with the juice of the other lime and a little salt to keep them bright, thinly slice 1 jalapeno (seeds optional), chop 1/2 cup cilantro and slice 2 green onions.

6. When the sweet potato rounds are done, arrange them on a large ovenproof sheet or baking dish in a single-ish layer (they can overlap a bit), spoon the warmed black bean and corn mix over the rounds, then sprinkle 1 cup shredded cheddar or Monterey Jack evenly over everything.

7. Return the tray to the oven and broil on high for 1 to 3 minutes, watching like a hawk, until the cheese melts and bubbles. If you don’t have a broiler, pop it back at 425 F for 3 to 5 minutes.

8. Pull the nachos out and immediately scatter the diced avocado, chopped red onion, jalapeno slices, cilantro and green onions over the top. Dollop or spoon 1/2 cup salsa or pico de gallo over and drizzle the lime crema all over.

9. Taste and adjust with extra kosher salt or a squeeze of lime if needed, then serve hot with extra salsa or crema on the side. These are best eaten right away since the sweet potato chips soften as they sit.

Equipment Needed

1. Oven plus a rimmed baking sheet and parchment paper
2. Mandoline or a sharp chef knife with a cutting board
3. Mixing bowls, one large and one small
4. Measuring cups and measuring spoons
5. Skillet for warming the beans and corn
6. Tongs or a spatula to flip and move the sweet potato rounds
7. Wire cooling rack (optional) for extra crispness
8. Small bowl and a fork or whisk for the lime crema
9. Can opener and a colander to drain and rinse the beans, plus ovenproof dish or tray to assemble and broil

FAQ

Incredible Loaded Sweet Potato Nachos Recipe Substitutions and Variations

• Sweet potatoes: swap with thinly sliced Yukon Gold or russet potatoes, they crisp up similarly when roasted. Or use thick plantain rounds for a sweet savory crunch, bake or pan-fry until golden. As a shortcut, tortilla chips work too.
• Black beans: swap with pinto or kidney beans, both hold up well when heated. Refried beans give extra creaminess, cooked lentils are a lighter, protein packed alternative.
• Cheddar / Monterey Jack: swap with Pepper Jack for a spicy kick, Colby or Oaxaca for great meltability, or use a vegan shreddable if you need dairy free. Queso fresco can be crumbled on top for tang, but it won’t melt.
• Sour cream / Greek yogurt: swap with Mexican crema for similar tang and texture, plain whole‑milk yogurt if you don’t have Greek, or a cashew cream or dairy free yogurt for a vegan option. Mashed avocado also makes a rich, creamy topping.

Pro Tips

– Slice even and dry first. If your rounds are different thickness they will cook unevenly, so try to keep them the same thickness. Pat them with paper towels if they seem wet, and give them plenty of space on the pan or use a wire rack so air can circulate, that makes them crispier.

– Warm and season the beans and corn separately, dont just dump cold stuff on hot potatoes. Heating them in a skillet with a little lime juice and salt wakes up the flavors and helps them stick to the sweet potato without making everything soggy.

– Grate your own cheese and mix a melting cheese with a flavorful cheese. Pre-shredded cheese has coating that prevents good melt, and a combo (think Monterey Jack or mozzarella for melt, plus a bit of cheddar for bite) gives better texture and flavor when you broil.

– Add fresh toppings last minute. Toss avocado with lime and a pinch of salt right before serving so it stays bright, scatter onions, cilantro and jalapeno after the cheese is melted, and always give a final squeeze of lime and taste for salt just before you eat.