Go Back
- 2 large sweet potatoes, sliced into thin rounds - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) Sweet potatoes form the base for these nachos. They have a sweet flavor and a soft texture. Black beans add protein and fiber. Corn gives a nice crunch and sweetness to the dish. - 1 avocado, diced - 1 jalapeño, sliced (optional for heat) - Fresh cilantro leaves, for garnish Adding toppings makes your nachos even better. Avocado gives creaminess. Jalapeño adds heat, but you can skip it if you prefer mild. Fresh cilantro brings a burst of flavor and freshness. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste The right seasonings can change everything. Olive oil helps the sweet potatoes crisp up. Smoked paprika gives a deep, smoky flavor. Garlic powder is a must for taste. Don't forget salt and pepper for balance. {{ingredient_image_2}} First, you need to get your oven ready. Preheat it to 400°F (200°C). This makes sure your nachos cook well. In a large bowl, mix two large sweet potatoes, sliced into thin rounds, with one tablespoon of olive oil. Add one teaspoon of smoked paprika and one teaspoon of garlic powder. Sprinkle in some salt and black pepper to taste. Toss everything until the sweet potatoes are fully coated. Next, arrange the seasoned sweet potato rounds on a baking sheet. Line the sheet with parchment paper to prevent sticking. Spread the rounds in a single layer. Bake them in the preheated oven for 20-25 minutes. Flip the rounds halfway through cooking. This helps them get crispy and golden-brown. While the sweet potatoes bake, prepare your toppings. In another bowl, combine one cup of black beans, one cup of corn, and one cup of halved cherry tomatoes. Lightly season this mix with salt and pepper. After baking, transfer the sweet potatoes to a large platter. Layer them nicely. Spread the black bean and corn mixture evenly over the warm sweet potato rounds. Then, add diced avocado on top. Next, sprinkle one cup of shredded cheddar cheese over everything. If you like heat, add sliced jalapeño on top of the cheese. Return the nachos to the oven and bake for another 5-7 minutes. This time, you want the cheese to melt and bubble. Once done, take them out of the oven, garnish with fresh cilantro leaves, and serve with lime wedges for a zesty finish. To make sweet potato nachos crispy, start by cutting the sweet potatoes thin. Aim for even slices, about 1/4 inch thick. This helps them cook nicely. Next, coat them well in olive oil and seasonings. This adds flavor and helps with crisping. Spread the rounds in a single layer on the baking sheet. If they overlap, they won't crisp well. Bake them at 400°F for 20-25 minutes. Flip them halfway through for even cooking. You'll know they are perfect when they are golden and crunchy. Fresh herbs and spices can boost your nachos' taste. I love using smoked paprika and garlic powder. They add a warm, savory note. You can also try fresh cilantro for a bright flavor. Squeeze fresh lime juice on top before serving. This adds a tang that contrasts well with the sweetness of the potatoes. Don’t be shy; mix in your favorite spices too! When serving loaded sweet potato nachos, dips and drinks can elevate the meal. Try pairing them with creamy guacamole or zesty salsa. A cool dip balances the warm nachos. For drinks, I recommend a light beer or sparkling water with lime. This refreshment works well with the flavors. Feel free to get creative here; your guests will love it! Pro Tips Cut Evenly: Ensure your sweet potato rounds are sliced uniformly to guarantee even cooking and crispiness. Season Generously: Don't shy away from seasoning! Adjust the salt and spices to your preference for maximum flavor. Layering is Key: When assembling your nachos, layer the toppings evenly for balanced bites of flavor in every serving. Serve Fresh: For the best taste, serve the nachos immediately after baking to maintain the crispiness of the sweet potatoes. {{image_4}} You can make this dish lighter by using dairy-free cheese. Many brands offer tasty options that melt well. You can also swap the cheddar for nutritional yeast. It adds a cheesy flavor without the dairy. Additionally, consider using less oil or a light spray for cooking the sweet potatoes. Mix up the toppings to suit your taste. Try using pinto beans or chickpeas instead of black beans. You can add roasted bell peppers or sautéed mushrooms for extra flavor. For a fresh twist, top with diced red onion or a sprinkle of fresh corn salsa. This helps create a colorful, tasty dish. Adjusting the spice level is easy. If you want more heat, add more jalapeños or use a spicy salsa. For less heat, skip the jalapeños altogether. You can also use mild chili powder or sweet paprika instead of smoked paprika. This way, you can customize the heat to your liking. To keep your loaded sweet potato nachos fresh, store them in the fridge. Use an airtight container. This prevents moisture loss and keeps flavors intact. Make sure they cool down before sealing. They last about 3 to 5 days in the fridge. When ready to eat, you can enjoy them cold or reheat them. If you want to save nachos for later, freezing is a great option. However, it's best to freeze the sweet potatoes and toppings separately. This way, the texture stays nice. Spread the sweet potatoes in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. For toppings, use a separate bag. They can last up to 3 months in the freezer. When you are ready to enjoy your nachos again, reheating is key. The oven is the best method. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat for about 10 to 15 minutes until warm and crispy. If they seem dry, add a splash of water to keep them moist. Avoid the microwave if you want to keep that crispy texture. Enjoy your loaded sweet potato nachos as if they were freshly made! Yes, you can prepare some parts ahead. Start by slicing the sweet potatoes. Store them in water to keep them fresh. You can also mix the black beans, corn, and tomatoes in advance. Keep that mixture in the fridge. When you are ready, bake the sweet potatoes and add toppings. This method saves time and keeps things simple. If you want an alternative, try regular potatoes or zucchini. You can also use tortilla chips for a different twist. Each option offers a unique taste and texture. Just make sure to adjust cooking times as needed. Regular potatoes may take longer to cook, while zucchini cooks faster. For more heat, add sliced jalapeños or crushed red pepper flakes. You can also mix in hot sauce with the black bean blend. If you want a smoky flavor, add smoked paprika. Start with a little and taste as you go. This way, you can find the perfect spice level for your nachos. In this post, we explored how to make loaded sweet potato nachos. We covered main ingredients like sweet potatoes and black beans, along with tasty toppings and seasonings. I shared step-by-step instructions to achieve the perfect bake and crisp. Remember, adjusting toppings and spice levels adds variety to your dish. You can also store leftovers for later enjoyment. Embrace these ideas to create your own delicious spin on this fun meal. Enjoy your cooking adventure!

Loaded Sweet Potato Nachos

Crispy sweet potato rounds topped with black beans, corn, tomatoes, avocado, and cheese, perfect for a delicious snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes, sliced into thin rounds
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese (or a dairy-free alternative)
  • 1 jalapeño, sliced (optional for heat)
  • fresh cilantro leaves, for garnish
  • lime wedges, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for baking.
  • In a large mixing bowl, combine the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well until the sweet potatoes are evenly coated in the seasoning mix.
  • Arrange the seasoned sweet potato rounds in a single layer on a baking sheet that has been lined with parchment paper to prevent sticking. Bake in the preheated oven for 20-25 minutes, flipping the rounds halfway through the cooking time to achieve a crispy and golden-brown texture.
  • While the sweet potatoes are baking, prepare the topping mixture. In a separate bowl, combine the black beans, corn, and halved cherry tomatoes. Lightly season this mixture with salt and pepper to enhance the flavors.
  • Once the sweet potatoes are out of the oven and cooked to perfection, carefully transfer them to a large serving platter or a baking dish, layering them attractively.
  • Evenly spread the prepared black bean and corn mixture over the warm sweet potato rounds, ensuring a generous covering. Top with the diced avocado and sprinkle the shredded cheddar cheese uniformly over everything.
  • For those who enjoy a spicy kick, artfully scatter the sliced jalapeño over the cheese layer.
  • Return the assembled nachos to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and starts to bubble enticingly.
  • Once out of the oven, garnish the nachos with fresh cilantro leaves and serve immediately with lime wedges on the side for a tangy squeeze over the top.

Notes

Feel free to adjust toppings based on preference, and use dairy-free cheese for a vegan option.
Keyword nachos, snack, sweet potato, vegetarian