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Sweet Potato Nachos

Crispy baked sweet potato chips loaded with melted cheese, black beans, and fresh toppings. A perfect party appetizer or weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: American-Mexican Fusion
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes about 1.5 lbs total
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cotija cheese or feta
  • 1 can 15 oz black beans, drained and rinsed
  • 1/2 cup cherry tomatoes quartered
  • 1/2 cup fresh corn kernels grilled or canned, drained
  • 1/4 cup pickled jalapeños
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1 lime cut into wedges

Equipment

  • baking sheet
  • parchment paper
  • mandoline slicer (optional)
  • large bowl
  • chef's knife
  • cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Scrub the sweet potatoes well. Using a mandoline slicer or a sharp knife, slice them into 1/8-inch thick rounds. A consistent thickness is key for even cooking.
  3. In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  4. Arrange the slices in a single layer on the prepared baking sheet. Do not overlap — this ensures they crisp, not steam.
  5. Bake for 12 minutes, then flip each slice with a spatula. Bake another 8-10 minutes until golden brown and slightly curled at the edges. The chips will continue to crisp as they cool.
  6. Remove from the oven. Sprinkle the shredded cheddar and crumbled cotija evenly over the chips. Return to the oven for 3-4 minutes, just until the cheese melts.
  7. While the nachos bake, stir together the black beans, tomatoes, and corn in a small bowl.
  8. Transfer the cheesy chips to a serving platter. Top with the bean mixture, pickled jalapeños, and cilantro. Dollop with sour cream and serve with lime wedges.
  9. Serve immediately while the chips are still crisp.

Notes

For maximum crunch, avoid soggy nachos by baking the chips in a single layer and not overloading with wet toppings. Store leftover chips in an airtight container at room temperature for up to 2 days, but they are best fresh. To re-crisp, spread on a baking sheet at 350°F for 5 minutes. For a dairy-free version, omit cheese and use a plant-based sour cream. This recipe contains dairy. Consult a qualified professional for specific dietary needs.