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Easy Baked Sweet Potato Nachos – easy vegetarian sweet potato nachos that are loaded with tons of fresh healthy flavor!
Delicious crunchy baked sweet potatoes loaded with corn, beans, onion, jalapenos, cheese, sour cream and avocado slices!
These sweet potato nachos are hearty and filling – without being greasy or heavy.
This recipe is a great way to get more vegetables on your plate without sacrificing comfort – and is easily adaptable, so you can use whatever fresh vegetables you have on hand, or even top with meat.
We love to serve these nachos alongside chicken tacos, vegan taco skillets, tomatillo avocado salsa, tropical mango salsa, or a gorgeous dragon fruit salad!
We hope you love this recipe as much as we do!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Vegetarian Sweet Potato Nachos
We designed this recipe to be full of flavor, hearty, and delicious – without meat.
You can certainly add meat if you’d like, but we packed a ton of budget friendly flavor into this dish and are bringing lots of hearty veggies that help fill you up!
If you’d like to modify this recipe to be vegan, please use a vegan sour cream and cashew or almond cheese – no other swaps needed, and you can keep it gluten free.
Easy Sweet Potato Chips
This recipe starts with a twist on our crunchy sweet potato chips recipe, but we’re tossing them in tons of herbs and spices for extra flavor – without more calories or anything artificial!
Toss sweet potato slices in spices and olive oil until well mixed, before spreading out on prepared baking sheet.
How To Bake Sweet Potato Nachos
Once your chips have been baked to crispy and crunchy, its time to load them all up with tons of toppings!
Spread toppings and cheese out all over chips evenly and bake until melted and golden brown!
To be sure your nachos come out great every time, there are a couple tips:
- Make sure your sweet potatoes are baked to crunchy before topping.
- Pile sweet potato chips in middle of baking sheet to make it easier to spread toppings over all chips.
- Bake to golden brown – the time might vary depending on how many toppings you choose!
- Chips can be made ahead of time, but nachos taste best freshly baked.
Sweet Potato Nacho Toppings
We’re adding lots of beans, onions, jalapenos or peppers, corn to these nachos, but you can add jackfruit, lentils, chickpeas, olives, green chilis – anything you’d like!
If you want to add meat to these nachos (we’re making them vegetarian here), ground beef, carne asada, or shredded chicken, or instant pot barbacoa go great with sweet potato nachos!
Recipe FAQ’s
This recipe can be stored up to four days in the refrigerator – but we prefer sweet potato nachos that are freshly baked for the best texture and flavor. When reheating, remove any sour cream and avocados, and add a little more cheese for more flavor.
We prefer eating sweet potato nachos the same day they are made – but the dish can be prepped up to a day in advance.
Bake chips to crunchy, then store in a container in a cool dry place until ready to make nachos – or assemble nachos and wrap tightly with plastic wrap, so it’s ready to pop in oven right before dinner!
Easy Baked Sweet Potato Nachos
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Easy Baked Sweet Potato Nachos
Ingredients
- 1 pound of sweet potatoes, about 2 potatoes, peeled and sliced evenly
- ½ cup of olive oil
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- ½ teaspoon of chili powder
- ½ cup of black beans, rinsed and drained
- ½ cup of canned sweet corn, drained
- ½ cup of sliced olives, drained
- ¼ cup of diced red onion
- 1 jalapeño, sliced
- 1 cup of Colby jack cheese, freshly shredded
- ½ cup of sour cream
- ½ avocado, sliced
- ¼ cup of chopped cilantro
- 2 limes, cut into wedges
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking pan (12×16-inch or bigger) with parchment paper.
- Add the sweet potatoes to the pan and pour the oil, salt, pepper and chili powder on top and toss to combine.
- Spread the potato slices out on the pan and bake for 35 minutes then flip the potatoes over and bake for another 10-15 minutes or until crispy.
- Sprinkle the beans, corn, olives, onion, jalapeño and cheese in layers on top of the sweet potatoes.
- Bake for 10 minutes or until the cheese is fully melted then add some sour cream, avocado, and cilantro.
- Serve immediately with lime wedges if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
