Incredible Loaded Sweet Potato Nachos: A Healthy Twist on a Classic Snack
Craving nachos but want a healthier, nutrient-packed alternative? Sweet potato nachos are the perfect solution! This vibrant dish replaces traditional corn chips with crispy roasted sweet potato rounds, layered with melty cheese, protein-rich black beans, creamy avocado, and zesty salsa.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
Ingredients
Scale
Seasoned Sweet Potatoes
- 2 medium sweet potatoes (about 2 lbs.)
- 1 Tbsp. high-heat oil (avocado, grapeseed, or olive oil)
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. chili powder (or ½ tsp. black pepper for less spice)
Toppings
- ¾ cup black beans (drained & rinsed)
- ¾ cup shredded cheese (cheddar or Mexican blend)
- ½ cup salsa
- ½ avocado, diced
- ¼ cup sour cream or Greek yogurt
- Optional extras: jalapeños, green onions, cilantro, corn
Instructions
1. Prep the Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Wash & dry sweet potatoes.
- Peel partially (leaving some skin for texture) and slice into ⅛-inch rounds.
2. Season & Roast
- Line a baking sheet with parchment paper.
- Arrange sweet potato rounds in a single layer.
- Drizzle with oil and sprinkle with garlic powder, salt, and chili powder. Toss to coat.
- Bake for 20 minutes, flipping halfway, until tender.
- Broil 1-2 minutes for extra crispiness.
3. Add Toppings & Melt Cheese
- Sprinkle black beans and cheese over the sweet potatoes.
- Return to the oven for 2-3 minutes until cheese melts.
4. Final Toppings
- Top with salsa, avocado, sour cream, jalapeños, and cilantro.
- Serve immediately for the best texture!
Notes
-
Use a mandoline slicer for even rounds.
-
Want it spicier? Add jalapeños or a sprinkle of red pepper flakes.
-
Make it vegan by using dairy-free cheese and yogurt alternatives.
-
Great as a shared appetizer or a light meal!
Nutrition
- Calories: 390 kcal per serving
- Sugar: 11g
- Fat: 14g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 14g