Loaded Sweet Potato Nachos
These Sweet Potato Nachos are everything you love about classic nachos — but better! Crispy roasted sweet potato rounds are piled high with beans, bell peppers, onions, and melty cheddar for a colorful, veggie-forward twist
Servings: 4
Calories: 334kcal
Equipment
- 1–2 baking sheets
- Parchment paper or nonstick spray
- Knife + cutting board
- Mixing bowl
- Spatula or tongs
Ingredients
- 2 large sweet potatoes sliced into ¼-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon chili seasoning
- ½ teaspoon garlic powder
- Dash salt & black pepper
- 1 yellow bell pepper diced
- 1 onion diced
- 1 can 15 oz red kidney beans, rinsed & drained
- 1 cup shredded cheddar cheese
- ½ cup salsa
- ½ cup sour cream
- Cilantro for garnish
Instructions
- Preheat oven to 400°F and prepare your baking sheet.
- Slice sweet potatoes into thin rounds.
- Toss with olive oil, chili seasoning, garlic powder, salt, and pepper.
- Spread in a single layer on the baking sheet.
- Roast 10–12 minutes, flip, and continue 10–13 minutes more.
- Move all rounds to one sheet and layer with half the beans, peppers, onions, and cheese.
- Add remaining rounds and toppings.
- Bake another 5–7 minutes until cheese melts and toppings are warm.
- Serve with salsa, sour cream, and cilantro.
Notes
- Don’t skip flipping, it’s the secret to perfect crisp edges.
- You can prep sweet potatoes ahead, store chilled, and bake when ready to serve.
- For smoky flavor, add chipotle powder to your spice mix.
- Reheat leftovers in the oven for best texture.
Nutrition
Calories: 334kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 471mg | Potassium: 641mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16956IU | Vitamin C: 60mg | Calcium: 283mg | Iron: 1mg
