Loaded Sweet Potato Nachos
Updated March 26, 2019
Loaded Sweet Potato Nachos-perfect snack for game day or any day!
I have been on a major sweet potato kick. I have been making Baked Sweet Potato Fries almost every single day for lunch. I eat them hot off the pan. Who needs a plate?
Over the weekend, we were watching football and Josh suggested we make nachos. Nachos sounded good, but not the chip part. I wanted my pan of sweet potatoes for lunch. I had the most brilliant idea ever. I told Josh to make Sweet Potato Nachos! Since I am pregnant and because Josh loves me, he went along with my idea and made a big pan of Loaded Sweet Potato Nachos!
Josh cut the sweet potatoes into rounds, so they resembled chips. He used a mandoline slicer so all of the sweet potato rounds would be the same size. If you don’t have a mandoline, no worries, you can use a knife.
Josh roasted the chips until they were crispy. He pulled the pan out of the oven and smothered them with cheese and black beans. He put the pan back in the oven so the cheese could melt.
He topped the cheesy sweet potato nachos with green onions, cilantro, avocado, and sour cream. He wanted to add jalapeño slices, but I put my foot down…and since I am pregnant, I get my way:) I didn’t want to have heartburn for the rest of the day! If you don’t have to worry about heartburn, I am sure jalapeño would be a nice addition!
Loaded Sweet Potato Nachos are my kind of nachos. They were everything I hoped for and MORE! I am obsessed! I want to eat them for every meal!
If you are looking for a killer Super Bowl snack, make Loaded Sweet Potato Nachos! They are perfect for game day…or any day. I can’t wait until the big game to make them again! I might make them every day until Super Bowl Sunday. I just hope I don’t turn orange!
Loaded Sweet Potato Nachos
Ingredients
- 3 large sweet potatoes washed and sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 1/2 cups shredded Cheddar cheese
- 1 cup black beans drained and rinsed
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 large avocado pit removed and diced
- Sour cream or Greek yogurt
Instructions
- Preheat oven to 400 degrees F.
- Place the sweet potato rounds on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes. Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.
- Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.
- Remove pan from oven and top with green onions, cilantro, avocado, and sour cream or Greek yogurt. Serve immediately.
Have you tried this recipe?
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I made these last night. Super quick to whip up and really yummy. I tossed the potatoes with some cumin and chili before popping them in the oven. Added a yummy kick! Thanks for sharing.
Congratulations! Isn’t it wonderful when you give into those cravings? Pregnancy cravings can be intense! I love this idea! I’m pinning these to make later! Thanks!
Mmm, made these today with the addition of jalapeño. Very good
Yum! What a great new take on nachos!
Ok, I love this idea! Absolutely love it. I am a huge sweet potato nut!!!
Cheers
Matt
http://agoodtimewithwine.com
I don’t know if my husband would go for this but I think it is genius! Don’t know if I would make nachos the other way again.
Maria – I made these last night for my meat-loving husband last night and he went back for seconds!! I may never eat nachos with corn chips again!!
Yay! I am glad your husband liked the nachos!
What a great idea! I made this for dinner tonight and added a few more of our favorite nacho ingredients and spices. My husband said that I need to double the recipe the next time I make it. It’s a winner for us!
Glad you liked the recipe!
Look so delicious!
Made it tonight…it was great!!!
I’m excited, I have all those items in the house right now…..yum!
Thank you so much for this creative recipe! It was a hit!
I changed it up to use what we had on hand. It consisted of sweet potatoes and roasted carrots as the “nachos,” topped with roasted kale, guacamole, diced tomatoes, jalapenos, sriracha, and sour cream. I love how anyone can make this dish their own 🙂
I love all of your recipes. I think every time I have found a recipe that I like and open it, what a surprise it turns out to be you two!
So I belong to this group and we trying to be healthy and so i found this recipe and I am going to try it out.. There is one thing I was wondering are the sweet potatoes a bit cooked first or are they uncooked so that you can slice them? I’m a nacho fan and am excited to make these….
I don’t cook the potatoes first, just slice them and then put in the oven! Enjoy!
Should there have been a #3 in the directions or is it misnumbered? I read not all but a lot of the post but did not see any comment on #3 missing.
Sorry! I updated the post. I just messed up the numbers!
While these looked and sounded like a grain-free girl’s miracle …my 2 bath he’s would not crisp up. Not at a higher heat and not with more time. I followed the 1/4 inch thickness but no luck. I ended up mashing the mushy potatoes.
Tried these. Love them!!!!!!!!!!!! eat them almost every week. Thank you so much.
You are so welcome! They are my favorite too!
My whole family would love these. Such a great idea!
I think I will be making these but adding some spices or taco seasoning! Thanks for all the great recipes!
Great idea wonder if they would work for dipper s in Humus off to the store for a few sweet potatoes and maybe a yam as well
Yum. I can’t wait to work with you!!
Looks yummy!
We added shredded chicken. Wonderful!
I loved this recipe. I have a child with numerous allergies including corn. Thank you for such a yummy nacho recipe that we can all enjoy. They have asked me to make it again. 5 Stars.
We made these for the super bowl and thy were soooo good!!!
Perhaps we should toss them in oil before placing them on the baking sheet.
I make these everytime Im at the end of a batch of homemade chili. Top them with the chili cheese and whatever else I might have on hand they are outstanding!