Baked Sweet Potato Nachos are a fun, healthier spin on traditional nachos! Made with spiced, baked sweet potato chips, these nachos are completed by being topped with black beans, cheese, and a healthy drizzle of avocado cilantro cream. They are loaded with flavor and down-right delicious!
Don't limit yourself to just topping these nachos with black beans, try them out with leftover Taco Meat, Sofrtias, or Shredded Mexican Chicken.
I love nachos. My husband loves nachos. My kids love nachos.
Crunchy chips smothered with cheese--what is NOT to love?!
Maybe the calories. Maybe the grease. Maybe the fat.
Or maybe you don't care about any of that and you just want to experience this creative version of sweet potato nachos that are CRAZY good.
I am so glad I came up with these healthy nachos to devour during our last marathon of college football games (and hey--if the game didn't go my way, at least I knew I would enjoy what I was eating!!)
The flavor combo alone should convince you to try Sweet Potato Nachos. Sweet potatoes, black beans, sharp cheese, and a tangy cilantro sauce to boot--just perfection!
Why are these Nachos Healthy?
- Instead of chips, baked sweet potato rounds are the base of this nacho recipe. These Sweet Potato Chips are low in fat, baked not fried, and full of vitamin A and fiber.
- Black beans are a healthy, low-fat source of protein and fiber.
- Avocado Cilantro Cream has healthy fat from avocados and an extra boost of protein and calcium from the Greek yogurt that is also in this "cream."
How to Make Sweet Potato Nachos
Prepare Sweet Potato Chips
- Use a mandolin to slice sweet potatoes into thin, uniform slices.
- A food processor works just as well when fitted with the slicing blade.
- Toss the sweet potato chips with a bit of oil and taco seasoning.
- Bake at 425 degrees until tender and a bit crispy, flipping sweet potatoes half-way through.
Preapare Avocado Cilantro Sauce
- Blend avocado with fresh lime juice, cilantro, Greek yogurt, and salt.
Prepare Nachos
- Once sweet potato chips are crisp, remove them from the oven.
- Top with black beans.
- Add cheese if desired and return to the oven to melt the cheese.
- Serve with avocado cream sauce.
Absolute perfection.
These Easy Sweet Potato Nachos are my kind of food--simple, healthy, and flavorful. And it is finger food which makes it that much more fun!
More Appetizer Recipes
- Low Carb Sweet Pepper Nachos from All Day I Dream About Food
- The Most Amazing Taco Dip
- Instant Pot Chicken Wings
- Easy Hot Corn Dip
If you tried these Sweet Potato Nachos, I would love for you to leave a comment and review below.
Sweet Potato Nachos
Ingredients
- 3 large sweet potatoes peeled
- 1 tablespoon canola oil
- 1 teaspoon each of paprika salt, chili powder, garlic powder, onion powder
- 1 15 oz can of black beans rinsed (or 2 cups of pre-cooked beans)
- 1 cup sharp cheddar cheese shredded
- 1 lime zest and juice
- ¼ cup fresh cilantro
- ½ avocado
- ½ cup Greek yogurt plain
- 1 teaspoon salt
Instructions
- Preheat oven to 425.
- Slice the sweet potato into ⅛ inch slices using a food processor or mandoline.
- Toss the sweet potatoes with the oil and spices and spread into a thin layer on a large rimmed sheet pan.
- Bake for 20 minutes and flip. Bake for another 10 minutes, until edges are beginning to curl up and get crispy.
- Remove from oven and top with beans and cheese. Return to oven until cheese is melted--about 5-8 minutes.
- Meanwhile, make the Avocado Cilantro Cream. Blend the avocado, yogurt, cilantro, juice and zest of a lime, and 1 teaspoon salt in a food processor or blender until smooth.
- Once nachos are out of the oven, dollop as desired with the cream.
Equipment Needed
Notes
- If you are looking for crispy sweet potato chips, increase the baking time by 10 minutes per side. I like the homemade chips to still have a bit of give, leaving the sweet potato rounds to be soft on the inside and crunchy on the outside, but if you want the chips to be more sturdy, bake longer.
- I love black beans and therefore chose to top the sweet potato chips with them--but you can certainly use ground beef, shredded chicken or pinto beans.
- If you don't like cilantro, omit it from the avocado cream, or top these homemade nachos with sour cream and diced avocado instead.
Carolyn
Thanks so much for linking to me. I just pinned yours. Looks delicious!
Kristen Chidsey
Thank you Carolyn! I love your sweet pepper nachos!
GiGi Eats
ANDDDD I just bought a sweet potato because of you! lol
Kristen Chidsey
I love when I do that to people 🙂
Emily @ Life on Food
Love, love, love sweet potatoes. These nachos look amazing!!
Kristen Chidsey
Thanks! Sweet Potatoes are the absolute best!
Christie
Love the idea of making your own sweet potato chips for the nachos. We adore nachoes.
Kristen Chidsey
You can never go wrong with nachos!
Jennifer Stewart
Nachos are Brooks' downfall and he loves sweet potatoes so this might be his new saving grace!
Kristen Chidsey
I am happy to help him out 🙂 We are actually making these tomorrow and my kids were jumping up and down with excitement after seeing them on our menu plan.
Elizabeth
Great idea for a healthier take on nachos! Can't wait to give this a try during football season.
Kristen Chidsey
Thanks Elizabeth. I am sure they will be hit.
heather @french press
I could live on nachos, so the fact that these are healthy is a BIG plus!!
Kristen Chidsey
Yep, these nachos will fuel your body with all it needs and trick your taste buds that it is something decadent.
pam (Sidewalk Shoes)
Healthy nachos? Yes, please!
Michelle @ Vitamin Sunshine
Super yum! I love anything sweet potato. Lately I've been baking sweet potatoes sliced like this, and just leaving them in the fridge to snack on when I'm craving something salty-- much healthier than chips. And turning them into my very favorite food, nachos? Incredible!
I hate sour cream-- but love greek yogurt. I love that you used that in your sauce. Healthier (and tastier!).
Kristen Chidsey
Michelle, that is genius to always having them ready to eat! Do you store in fridge in water until you bake or do you cook them first and then reheat? And then, do you broil the potatoes to keep crispy? Sorry for the ?S just curious!