Name: Baked Sweet Potato Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2–3 medium sweet potatoes, sliced into ¼‑inch rounds; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp paprika; Salt and pepper to taste; 1 cup canned black beans, drained and rinsed; 1½ cups shredded cheddar or Mexican‑cheese blend; 1 jalapeño, sliced (optional); ½ cup chopped grape or cherry tomatoes; ¼ cup red onion, diced; ¼ cup fresh cilantro, chopped; 1 avocado, sliced or diced; Sour cream or Greek yogurt, for topping

Description

Baked Sweet Potato Nachos are a flavorful twist on classic nachos—crisped sweet potato rounds topped with beans, melty cheese, fresh veggies, and bold seasonings. They’re perfect for game day snacks, a vegetarian dinner, or a vibrant appetizer.

Ingredients

Scale

2–3 medium sweet potatoes, sliced into ¼‑inch rounds
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
½ tsp paprika
Salt and pepper to taste
1 cup canned black beans, drained and rinsed
1½ cups shredded cheddar or Mexican‑cheese blend
1 jalapeño, sliced (optional)
½ cup chopped grape or cherry tomatoes
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
1 avocado, sliced or diced
Sour cream or Greek yogurt, for topping

Instructions

Preheat oven to 400 °F (200 °C) and line a large rimmed baking sheet with parchment or lightly grease it.
In a large bowl, toss sweet potato rounds with olive oil, garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper until evenly coated. :contentReference[oaicite:0]{index=0}
Spread the sweet potato rounds in a single layer on the baking sheet without overcrowding—they should crisp rather than steam. :contentReference[oaicite:1]{index=1}
Bake for about 20–25 minutes, then flip each round and bake an additional 10–15 minutes or until the edges are crisp and the potatoes are tender. :contentReference[oaicite:2]{index=2}
Remove the sheet from the oven, move the potato rounds into a tighter cluster in the center if using two pans, then sprinkle black beans and shredded cheese evenly over the potato layer. Add jalapeño slices if using. :contentReference[oaicite:3]{index=3}
Return to the oven for another ~5–7 minutes, or until the cheese is melted and beans are warmed through. :contentReference[oaicite:4]{index=4}
Remove from oven and top with chopped tomatoes, red onion, chopped cilantro, avocado slices, and a dollop of sour cream or Greek yogurt. Serve immediately while hot and crisp. :contentReference[oaicite:5]{index=5}

Notes

Choose long and narrow sweet potatoes for easier slicing into rounds. :contentReference[oaicite:6]{index=6}
To keep the rounds crisp, ensure they are spaced rather than piled on the sheet pan. :contentReference[oaicite:7]{index=7}
Swap cheese for a vegan shredded alternative and skip sour cream for a dairy‑free version.
Add additional toppings like corn, olives, pickled onions, or sliced bell peppers.
Leftovers can be stored in an airtight container and reheated in a 350 °F (175 °C) oven for 5–10 minutes, though the crispness may soften. :contentReference[oaicite:8]{index=8}

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer, Dinner, Snack
Method: Baking
Cuisine: Mexican-Inspired, American

Nutrition

Serving Size: ¾ cup
Calories: 268
Sugar: 4g
Sodium: 390mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 9g
Cholesterol: 20mg

Keywords: Baked sweet potato nachos, sweet potato nachos recipe, vegetarian nachos, game day nachos, loaded sweet potato nachos, sheet pan nachos