Sweet Potato Nachos
Turn nachos into a healthy dinner idea with these sweet potato nachos! Tender baked rounds make the perfect base for…
Turn nachos into a healthy dinner idea with these sweet potato nachos! Tender baked rounds make the perfect base for these loaded nachos packed with protein, fiber, and flavor—a nutritious twist on a classic favorite! Everyone in my family devours these.
Can nachos be a healthy dinner? Yes, in my opinion! These sweet potato nachos have become a weeknight staple at my house.
Alex and I created this recipe when we were looking for a more nutritious alternative to traditional tortilla chips, and these baked sweet potato slices turned out to be the perfect solution. What started as an experiment has turned into one of family’s most requested dinners!
Why you’ll love this recipe
This healthy spin on classic nachos has quickly become a favorite. When Alex and I developed this recipe, we were intentional about creating something that feels indulgent but still aligns with our whole food approach to eating! It’s great as a healthy dinner or fun appetizer recipe. Here’s why we keep coming back to it:
- Baked sweet potato slices create a gluten-free, nutrient-dense base that’s both filling and satisfying.
- It takes about 30 minutes, making it great for busy weeknights.
- The recipe is loaded with protein from black beans and healthy fats from guacamole, making a delicious and nutritionally balanced plate.
- It’s easily customizable to accommodate various dietary preferences – simply use vegan nacho cheese for a vegan version or add your favorite protein for an extra boost.
5 star review
“Um, delicious! I love sweet potatoes as a nacho base, they’re so hearty and go so well with all the toppings! I topped ours with some hot sauce and it was a perfect complement. Will definitely make these over and over. They’re so customizable!” – Tanvee
Tip: making perfect sweet potato slices
For the best texture in your nacho “chips,” aim for sweet potato slices that are about ¼-inch thick. Too thin, and they’ll burn easily; too thick, and they’ll be less like true nachos.
I find that simply using a large chef’s knife works well and it’s simple to make them relatively uniform. Make sure the sweet potato rounds are well spaced on the baking sheet in a single layer for best cooking.
Customizing these nachos
One of the things I love most about this recipe is how easily it adapts to different dietary needs and preferences! Here are some simple swaps to make these nachos work for everyone at your table:
- For extra protein: Add baked tofu, shredded chicken (like Instant Pot shredded chicken or crockpot shredded chicken), or plant-based crumbles.
- For dairy-free/vegan: Omit the cheese and sour cream or substitute with dairy-free alternatives like cashew cream or vegan nacho cheese (my favorite!).
- For nightshade sensitivities: Skip the chili powder and jalapeños.
- For lower sodium: Use no-salt-added beans and reduce the added salt.
Make it a meal with these pairings
To turn these nachos into a complete meal, I like to pair them with complementary sides that enhance the Mexican-inspired flavors:
- A simple green salad with lime vinaigrette or a Mexican chopped salad
- Cilantro lime rice for extra staying power
- Homemade margarita mocktails for a fun weekend dinner
- Mexican street corn dip for a festive spread
For breakfast the next day, I sometimes repurpose leftover sweet potato rounds by topping them with a sunny side up eggs and a sprinkle of cheese.
Storing leftovers
These sweet potato nachos are best enjoyed fresh from the oven (who doesn’t love a melty cheese moment?). But you can prep components ahead of time to make assembly quick and easy:
- Bake the sweet potato rounds 2 to 3 days in advance and store them in an airtight container in the refrigerator. Reheat in a 350°F oven for 5-7 minutes until crisp again.
- Prepare all fresh toppings the morning of serving for optimal freshness.
If you do have leftovers, the sweet potato rounds can be reheated in a toaster oven or regular oven to maintain their crispy texture. Take care with guacamole: it does become brown during storage so you may just want to dollop it on when serving.
Dietary notes
These sweet potato nachos are vegetarian and gluten-free. For vegan and plant-based, use vegan nacho cheese or dairy free cheese (we generally like the brand Daiya).
This recipe has become one of our go-to recipes when we want something that satisfies our comfort food cravings while still packing in nutritional value. Alex and I love how versatile they are—great for everything from casual movie nights at home to entertaining friends. What’s your favorite nacho topping? Let us know in the comments below!
Frequently asked questions
Yes! Bake the sweet potato rounds and prepare all toppings separately. When guests arrive, simply assemble and broil briefly to melt the cheese.
Add more jalapeños, include some diced serrano peppers, or drizzle with your favorite hot sauce just before serving.
Absolutely! White or purple potatoes work well too, though the flavor profile will be slightly different.
Sweet Potato Nachos
Pin Recipe
Print RecipeCan nachos be a healthy dinner? Tender baked rounds make the perfect base for these loaded sweet potato nachos packed with protein, fiber, and flavor – a nutritious twist on a classic favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Dinner
- Method: Baked
- Cuisine: Tex Mex
- Diet: Vegetarian
Ingredients
For the sweet potatoes
- 2 pounds sweet potatoes
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (optional)
- 1 teaspoon kosher salt
For the nachos
- ¾ cup canned black beans, drained and rinsed
- ½ teaspoon olive oil
- ⅛ teaspoon each garlic powder and chili powder
- ¼ teaspoon each cumin and kosher salt
- 1 cup Mexican-style blend shredded cheese (omit for vegan)
- 1 tablespoon finely chopped cilantro
- ¼ cup finely diced red onion or pickled red onions
- 1 green onion, thinly sliced
- 1 jalapeño pepper, thinly sliced (optional)
- ½ cup pico de gallo, drained (or finely diced tomato and red onion)
- ¼ cup canned corn, drained
- ½ cup guacamole
- Sour cream (or Vegan Nacho Cheese or Cashew Cream)
Instructions
- Preheat the oven to 450°F.
- Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices.
- Place on two baking sheets lined with parchment paper, taking care that the rounds do not overlap. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft (fork tender).
- Meanwhile, in a medium bowl, mix the black beans with olive oil, garlic powder, chili powder, cumin and kosher salt. Chop the cilantro, red onion, green onions, and jalapeño pepper (if using).
- When the potatoes are baked, sprinkle them with the cheese and place them back in the oven until it is melted, about 2 minutes.
- Remove the tray from the oven. Pile the sweet potatoes towards the center. Top with the beans, cilantro, red and green onion, drained pico de gallo and corn, sliced jalapeno peppers (if using), and dollops of sour cream and guacamole.
