Loaded Sweet Potato Nachos Recipe — Flavor-Packed Party Snack

I think these loaded sweet potato nachos are even better than traditional nachos made with tortilla chips! Bake sweet potato rounds until crispy, then top with shredded cheese, black beans, salsa, diced avocado, and fresh cilantro 😍

If you haven’t tried savory sweet potatoes much, these sweet potato nachos are a delicious introduction. I’ve been making them for months and they’ve become a favorite—friends and family have all loved them. The idea is simple: thinly sliced sweet potato rounds take the place of tortilla chips, then you pile on classic nacho toppings for a satisfying, balanced dish.

These nachos are filling enough to serve as a meal thanks to the protein from black beans and cheese, while the melted cheese adds that indulgent, comforting touch. The contrast between the naturally sweet roasted potatoes and savory toppings—salsa, avocado, cilantro—creates an outstanding flavor combination.

Here are a few tips that make these nachos work especially well:

Choose long, relatively uniform sweet potatoes when possible. They slice into prettier rounds and bake more evenly. If you only have round, thicker potatoes, slice those pieces in half so they cook consistently.
Peel the potatoes roughly, leaving some skin for texture and flavor.
Slice the rounds about 1/8 inch thick. Thinner slices crisp too quickly and can burn, while slightly thicker slices hold up better under toppings. For narrow parts of the potato, cut slightly thicker so they don’t overcook.
Sweet potato slices shrink as they roast, so make more than you think you’ll need.

How to Make These Sweet Potato Nachos:

Preheat your oven and line a baking sheet with parchment paper. Spread the sweet potato rounds in a single layer and drizzle with a high-heat oil such as avocado or grapeseed oil. Toss with garlic powder, salt, and chili powder (or black pepper for less heat).

Roast the rounds until tender, flipping once during baking. Turn on the broiler for the last 1–2 minutes to crisp the edges—watch closely so they don’t burn. When the rounds are crispy, remove them from the oven and top with black beans and a generous layer of shredded cheddar, Mexican blend, or Monterey Jack. Return to the oven until the cheese melts.

Once the cheese is melted, transfer the nachos to a serving platter (or eat directly from the pan, being careful—it’s hot). Finish with dollops of salsa and sour cream or plain Greek yogurt, diced avocado, sliced jalapeños, and chopped cilantro. Other great additions include green onions, corn, or an extra squeeze of lime.

I hope you love these sweet potato nachos as much as I do! If you try the recipe, leave a comment or share a photo.

5 from 2 votes

Incredible Loaded Sweet Potato Nachos

Crispy sweet potato rounds topped with melty cheese, black beans, salsa, diced avocado, and fresh cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 390kcal

Author: Liv

Ingredients

Seasoned Sweet Potatoes

2 medium sweet potatoes (about 2 lbs. total)
1 Tbsp. cooking oil safe for high heat (avocado or grapeseed)
1 tsp. garlic powder
1 tsp. salt
1 tsp. chili powder (or 1/2 tsp. black pepper for less spice)

Toppings

3/4 cup black beans
3/4 cup shredded cheddar or Mexican-blend cheese
1/2 cup salsa
1/2 avocado diced
1/4 cup sour cream or plain Greek yogurt
Other topping suggestions: sliced jalapeños, green onions, chopped fresh cilantro, corn

Instructions

Preheat oven to 425°F (220°C). Wash and dry sweet potatoes, roughly peel leaving some skin, and slice into 1/8 inch thick rounds.
Line a baking sheet with parchment paper and spread the rounds in a single layer. Drizzle with oil and sprinkle garlic powder, salt, and chili powder. Toss to coat evenly.
Bake for about 20 minutes, flipping once, until the slices are tender. Turn on the broiler for 1–2 minutes at the end to crisp edges—watch carefully to avoid burning. Remove from oven when crispy.
While potatoes bake, drain and rinse black beans. When potato rounds are crisp, top with black beans and shredded cheese. Return to oven just long enough to melt the cheese.
Remove from oven and add salsa, sour cream or Greek yogurt, diced avocado, sliced jalapeño, green onion, cilantro, and/or corn. Serve immediately.

Notes

These nachos are naturally gluten-free. For a dairy-free version, omit the cheese or use a dairy-free alternative.

Nutrition