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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 downright 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 halfway 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
Video
Ingredients
- 3 large sweet potatoes, peeled
- 1 tablespoon canola oil
- 1 teaspoon each paprika, salt, chili powder, garlic powder, and onion powder
- 1 (15-ounce) can black beans, rinsed (or 2 cups of pre-cooked beans)
- 1 cup sharp cheddar cheese, shredded
- 1 large lime, zest and juice
- ¼ cup fresh cilantro
- ½ large 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I need to try this. Whenever I make nachos with corn chips, it feels like we're eating junk for dinner lol. Love the idea of using sweet potato slices instead!
Yes, this makes it totally acceptable to eat nachos all the time 😉
These are the nachos of my dreams! I love sweet potatoes, and with that avocado cilantro cream, this sounds like pure heaven. 🙂
Thanks Marcie. My family devoured them. They are great party food--but they didn't last until our guests arrived. Whoops 🙂
Do these need to be served right away like regular nachos? I'm wondering if I should assemble them ahead of time or just assemble them at my friends house.
Chanelle, They are best if served right away. However, you can assemble up to putting the cream on them. Broil them quickly to reheat and crisp up before serving and then dollop the cream over top. Enjoy!!
Ok, that's what I'll do, thanks!
These sound amazing! I am going to a potluck lunch tomorrow and this is what I will be bringing. New follower right here, I'm excited to see what else you make! 🙂
Yea!! Chanelle, I am blessed to have you! Hope your friends enjoy the nachos!!
Oh wow this looks fabulous!
Thanks Erin! So easy and tasty--bonus is that it is healthy!
Looks delicious! Just pinned this for the next time a nacho craving strikes (which is, let's be honest, all the time).
I think I could eat nachos everyday myself 🙂
This looks absolutely delish! I love nachos, and sweet potatoes, and cilantro for that matter. I will definitely pin this for later. Thanks for sharing!
Haley, it sounds like we have similar tastes 🙂 You will love these!