Roasted Sweet Potato Nachos
Jan 06, 2026
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If you’re craving nachos but want something a little more wholesome and colorful, these Roasted Sweet Potato Nachos are the perfect solution.
We all love a massive plate of nachos, but let’s be honest, the “nacho coma” that follows isn’t always the best feeling. If you’re looking for a snack that hits that salty, cheesy, crunchy craving while packing in some actual nutrients, it’s time to swap the corn chips for roasted sweet potato rounds.
They’re crispy, cheesy, and packed with flavor… without needing tortilla chips. Sweet potatoes make an amazing base: naturally sweet, hearty, and perfect for roasting until golden.
These nachos are a total game-changer. By using thinly sliced sweet potatoes as your base, you get a natural sweetness that perfectly counters the heat of jalapeños and the saltiness of melted cheese. Plus, they are naturally gluten-free and filling enough to work as a light weeknight dinner!
Related: Irish Pub Nachos
Why You’ll Love Sweet Potato Nachos
- Naturally gluten-free
- Simple ingredients: Most of these ingredients you can easily find in your fridge or pantry. If not, they are always available at your local grocery store.
- Crispy & Savory: Roasting the potatoes at a high heat gives them those delicious caramelized edges.
- Fiber-Packed: Between the sweet potatoes and the black beans, this is a snack that actually keeps you full.
- Totally Customizable: Use this base and go wild with your favorite toppings (avocado, pickled onions, or even pulled chicken!).
Related: How To Store Potatoes & Sweet Potatoes
Ingredients
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- Olive oil, salt, and pepper (for roasting)
- ½ cup black beans, rinsed and drained
- ¼ cup corn (frozen, canned, or fresh)
- ¼ cup shredded cheese (Mexican blend or sharp cheddar work great)
- Toppings: Fresh jalapeños, chopped cilantro, salsa, and a dollop of sour cream.
Related: How To Cut Sweet Potatoes
How to Make Roasted Sweet Potato Nachos
Prep and Roast: First, preheat your oven to 425°F. Then, toss your sweet potato rounds with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, flipping halfway through, until they are tender and the edges start to crisp.
The Produce Moms Tip
To ensure your sweet potatoes don’t turn out soggy, make sure you don’t crowd the pan during the initial roast. Giving them space allows the moisture to escape, resulting in a much sturdier “chip” for your toppings!
Related: How to Roast Potatoes 4 Ways
The Layering: Once the potatoes are roasted, pull the tray out and bunch them together slightly so they overlap. Sprinkle the black beans, corn, jalapenos, and cheese evenly over the top.
The Melt: Pop the tray back into the oven for about 5 more minutes, or until the cheese is bubbly and golden.
The Finish: Remove from the oven and go heavy on the garnishes! Top with fresh jalapeños and cilantro. Serve immediately with plenty of salsa and sour cream on the side.
Tips & Variation
- Add avocado or guacamole for extra creaminess
- Swap black beans for pinto beans
- Make it spicier with hot salsa or extra jalapeños
- Turn it into a meal by adding grilled chicken or roasted veggies
These Roasted Sweet Potato Nachos are proof that comfort food can be both fun and nourishing. Give them a try, and don’t be surprised if they disappear fast!
More Sweet Potato Recipes
- Hot Honey Ground Beef Bowls
- Sweet Potato Kale Salad
- Roasted Sweet Potato & Beet Salad
- Sweet Potato Cheesecake
- Skillet Sweet Potato Bake
- Sweet Potato and Black Bean Burrito
- Vegan Thai Curried Sweet Potato Soup
- Apple Cranberry Twice Baked Potatoes
Looking for more inspiration? Check us out on Pinterest or Instagram, and join our community of Produce Moms!
Roasted Sweet Potato Nachos
Ingredients
- 2 Large sweet potatoes sliced into rounds
- 2 Tbsp Olive oil
- Salt & Pepper to taste
- 1/2 cup Black Beans
- 1/4 cup Corn
- 1/4 cup Shredded Cheese
- 1 Jalapeno Pepper sliced
- 1/4 cup Cilantro
Instructions
- Prep and Roast: First, preheat your oven to 425°F. Then, toss your sweet potato rounds with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, flipping halfway through, until they are tender and the edges start to crisp.
- The Layering: Once the potatoes are roasted, pull the tray out and bunch them together slightly so they overlap. Sprinkle the black beans, corn, and cheese evenly over the top.
- The Melt: Pop the tray back into the oven for about 5 more minutes, or until the cheese is bubbly and golden.
- The Finish: Remove from the oven and go heavy on the garnishes! Top with fresh jalapeños and cilantro. Serve immediately with plenty of salsa and sour cream on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
