The Best Sweet Potato Nachos
These sweet potato nachos are everything you love about nachos, but with a simple, nourishing twist; using sweet potato rounds instead of chips. They’re filling, flavorful, and easy to customize with your favorite toppings. Great for weeknight meals or an epic game-day snack!
I started making this recipe back in 2015 when I was working in the gym, and it quickly became one of their go-to meals; because everyone in their family loved it and they felt good serving it to them!
Looking for more easy, veggie packed meal ideas? Try my Bell Pepper Nachos (packed with protein), Sweet Potato Black Bean Burrito Bowls, or Air Fryer Sweet Potato Toast (ready in under 15 minutes).
How to Get Perfect Sweet Potato Nachos Every Time
To make the best sweet potato nachos, start with sweet potatoes that aren’t too large (no thicker than the size of your fist), or they will be too thick to slice through.
Slice the sweet potatoes into ¼ to ½ inch thick rounds. Try to keep them the same thickness so they cook evenly. Thinner slices will crisp up more, while thicker slices will be a little softer, go with what you love!
Make sure the sweet potato rounds aren’t overlapping on the baking sheet. Giving them space helps them roast instead of steam, so they turn out golden and slightly crisp around the edges. I use an extra-large stainless steel baking sheet for this.
How to make sweet potato nachos
Make the sweet potato “chips”: Cut the sweet potatoes into thin slices and bake in a 425F oven for about 30 minutes (flipping after 20 minutes).
Make the seasoned black beans by combining black beans with salsa and spices.
Make the avocado crema (my personal favorite part) by combining avocado with lime juice, dairy free milk and spices.
Assemble and enjoy: Once the potatoes are done, top them with the seasoned black beans, avocado crema and more salsa and enjoy.
Topping ideas
- Vegan Nacho Cheese Sauce
- Jalapeno (fresh or canned)
- Chopped roasted red peppers
- Red onion
- Tomatoes
- Cilantro
- Shredded Cheese
- Sour cream
Loaded Sweet Potato Nachos (with Black Beans)
Guided Recipe Video
Ingredients
- 2 large sweet potatoes - washed and sliced into 1/8 inch rounds
- 1 can organic black beans - rinsed and drained
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 avocado
- 1/2 lime - juiced
- 3 tablespoons dairy free milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1 cup salsa
Instructions
- Preheat oven to 425F.
- Wash and cut the sweet potatoes into 1/4-1/2 inch rounds.2 large sweet potatoes
- Line a large baking sheet with foil or parchment paper, spray with non-stick spray.Place the sweet potato round on the baking sheet and place in the oven for 20 minutes.Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.Remove from the oven and allow to cool slightly.
- While the sweet potato rounds are cooling, rinse and drain a can of black beans. Add the black beans, cumin, chili powder and sea salt to a bowl. Microwave on high for 90 seconds (or heat over medium heat on the stove for 5-6 minutes).After cooking, add 1/2 cup of the salsa to the black beans and stir well.1 can organic black beans, 1 teaspoon cumin, 2 teaspoon chili powder, 1/4 teaspoon sea salt, 1/2 teaspoon garlic powder, 1 cup salsa
- While the black beans are cooking smash and avocado in a bowl. Once mashed, add the juice of a lime and the remaining salt and garlic powder. Add dairy free milk and stir well,1 avocado, 1/2 lime, 3 tablespoons dairy free milk, 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder
- Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.
Recipe Notes
Top Tips
Keep the skin on the potatoes, as it help keep the potatoes together during baking. The skin also provides extra fiber, just be sure to wash the potatoes before cutting! Add more protein by adding seasoned ground beef, ground turkey, or Mexican shredded chicken.Nutrition Information
Common questions
Do I have to peel sweet potatoes first?
No, the sweet potatoes do not have to be peeled before cutting into thin rounds.
Are these good for meal prep?
Yes! Prepare all the key components (except the avocado crema) and store them separately in the fridge until you are ready to enjoy. You can reheat them in the oven or air fryer. Note that the avocado crema really is best to be made fresh, it can start to brown overnight.
To reheat in the oven
- Preheat oven to 400 F
- Place on a baking sheet lined with parchment paper
- Place the baking sheet in the oven for 5 minutes or until heated through.
- Top with additional salsa and avocado crema.
To reheat in the air fryer
- Place sweet potatoes in a single layer in the air fryer.
- Turn the air fryer on 375F and cook the sweet potato rounds for 5 minutes to reheat.
- Top with your favorite toppings.
So darn good, I forgot it was vegan!
Absolutely delicious. 10/10!
LOVED the flavors in this recipe – have shared with many friends!
Guilt free and absolutely delicious! Thanks for the quick, healthy and tasty recipe.
I find this recipe very interesting! I’m pinning it! I’m always looking for healthy recipes for me and my family! Thanks for sharing at Submarine Sunday!!
I love avocado and I love sweet potato but I never cook with black beans so I should really try this combiantion. #freefromfridays
These look delish! I love black beans and sweet potatoes. Thanks so much for sharing your recipe with us at Funtastic Friday.
i love the combination of sweet potatoes and black beans..but have yet to try them in the form of nachos! love the avoaco crema too. yummm
Yum! Great idea! These look really goo! #SmallVictories
Full of my favorite ingredients! Would love to have you share on the “What’s for Dinner” link party –
http://www.lazygastronome.com/1622-2/
Drooooling. These look delicious- so wish I could have avocado!!!
This looks delicious and healthy! My hubby doesn’t like sweet potatoes, black beans, or avocado, but that’s ok. More for me.