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This sweet potato nacho platter transforms ordinary spuds into an extraordinary, crowd-pleasing appetizer that satisfies both comfort food cravings and nutritional needs. Every time I make these loaded sweet potato nachos, they disappear within minutes, even among friends who claim they don't like sweet potatoes.
I first created these during a game night when I realized I had no tortilla chips but wanted something fun to share. The sweet potato base was such a hit that my friends now specifically request these nachos whenever they visit.
Ingredients
- Sweet potatoes: Provide a nutritious base with their natural sweetness and vibrant color. Look for firm potatoes with smooth skin
- Avocado oil: Withstands high heat better than olive oil while adding healthy fats
- Garlic powder: Infuses flavor without the risk of burning that fresh garlic has
- Chili powder: Brings warmth without overwhelming heat. Choose a quality blend with rich color
- Black beans: Offer plant protein and fiber that makes this more filling than regular nachos
- Cheese: Creates that essential gooey nacho experience. Freshly grated melts better than pre-shredded
- Salsa: Adds acidity and brightness. Homemade or refrigerated varieties have fresher flavor
- Avocado: Contributes creamy richness and healthy fats. Select slightly yielding fruit
- Sour cream or Greek yogurt: Provides cooling contrast to the spices and tangy balance
Step-by-Step Instructions
- Prep the sweet potatoes:
- Wash sweet potatoes thoroughly as you will be leaving some skin on for nutrition and texture. Pat dry and then roughly peel, intentionally leaving strips of skin. Slice into rounds about 1/8 inch thick, keeping slices consistent for even cooking. Thinner slices will become crispier while thicker ones stay slightly softer.
- Season the rounds:
- Line your baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the sweet potato slices in a single layer, being careful not to overlap which would cause steaming instead of crisping. Drizzle with avocado oil and sprinkle the garlic powder, salt and chili powder evenly across all pieces. Use your hands to toss and ensure each slice is coated properly.
- Bake to perfection:
- Place the sheet in your preheated 425°F oven and set a timer for 10 minutes. After that time, flip each slice to ensure even browning. Return to oven for another 10 minutes until edges begin to curl and centers soften. For the final crispy texture, switch to broiler setting for just 1 to 2 minutes, watching constantly to prevent burning.
- Add meltable toppings:
- While the sweet potatoes bake, prepare your black beans by rinsing thoroughly to remove excess starch and sodium. Once the sweet potatoes have crisped, arrange them slightly overlapping in the center of the baking sheet. Distribute the black beans evenly and generously sprinkle cheese over everything. Return to the oven just until cheese melts completely, about 2 minutes.
- Finish with fresh toppings:
- Working quickly while everything is still hot, add your cold toppings in an artful arrangement. Start with small dollops of salsa across the surface, followed by sour cream. Add diced avocado, and if using, sliced jalapeños, green onions, cilantro or corn. Serve immediately while the contrast between hot base and cool toppings is at its best.
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My absolute favorite part of this recipe is the textural contrast between the slightly crisp edges of the sweet potatoes and their tender centers. It reminds me of the first time I made these for my skeptical brother who claimed to hate sweet potatoes but ended up going back for seconds and thirds.
Make Ahead Options
These sweet potato nachos are best enjoyed immediately after assembly, but you can prepare components ahead of time. Slice and bake the sweet potatoes up to 2 days in advance, then reheat them in a 350°F oven for 5 minutes before adding toppings. This makes them perfect for entertaining when you want to minimize last minute preparation. The crispy texture won't be quite as perfect as freshly made, but the flavor remains delicious.
Dietary Adaptations
This recipe naturally accommodates many dietary needs. For dairy-free guests, simply use plant-based cheese alternatives that melt well, like cashew or almond-based varieties. Those following paleo diets can omit the beans and cheese, focusing instead on adding extra protein with shredded chicken or ground turkey seasoned with the same spice blend. For low-carb adaptations, reduce the sweet potato amount and increase the protein toppings. The versatility makes this perfect for gatherings with mixed dietary requirements.
Flavor Variations
While the Mexican-inspired flavor profile works beautifully, these sweet potato nachos can be adapted to various global cuisines. For Mediterranean style, swap the spices for oregano and thyme, use feta instead of cheddar, and top with olives, cucumber and tzatziki. An Asian fusion version works wonderfully with five spice powder on the sweet potatoes, topped with edamame, sriracha, green onions and a drizzle of hoisin sauce. Experimenting with flavor profiles keeps this recipe exciting even when you make it regularly.
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These nachos are a quick but impressive appetizer that will leave your guests raving every time.
Frequently Asked Questions
- → How do I make sweet potato nachos crispy?
For crispy sweet potato nachos, slice the potatoes very thin (about 1/8 inch), arrange them in a single layer without overlapping, use enough oil to lightly coat each slice, and broil for 1-2 minutes at the end of baking. Flipping halfway through cooking also helps ensure even crispiness on both sides.
- → Can I make sweet potato nachos ahead of time?
You can prepare the sweet potato rounds up to a day ahead and store them in the refrigerator. When ready to serve, reheat them in a 350°F oven until crisp (about 5-10 minutes), then add cheese, beans and fresh toppings. For best results, add the cold toppings like sour cream and avocado just before serving.
- → What protein can I add to sweet potato nachos?
You can add several proteins to these nachos including: seasoned ground beef or turkey with taco seasoning, shredded chicken, pulled pork, chorizo, or for vegetarian options, increase the black beans or add refried beans, or include plant-based meat alternatives seasoned with Mexican spices.
- → Are sweet potato nachos healthier than regular nachos?
Sweet potato nachos are generally healthier than traditional corn chip nachos. Sweet potatoes offer more nutrients including vitamin A, fiber, and potassium. They're also baked rather than fried, and you can control the amount of oil used. With black beans adding protein and fiber, plus fresh toppings, they provide a more nutrient-dense alternative.
- → What can I substitute for black beans in sweet potato nachos?
If you don't want to use black beans, good substitutes include pinto beans, refried beans, chickpeas, or lentils for plant-based options. For non-vegetarian alternatives, consider seasoned ground meat, shredded chicken, or chorizo. You can also simply increase the cheese and vegetable toppings if you prefer to skip beans altogether.
- → How do I store and reheat leftover sweet potato nachos?
Store leftover sweet potato nachos by separating the components if possible. Keep the baked sweet potatoes with cheese in an airtight container in the refrigerator for up to 3 days. Store fresh toppings separately. Reheat the sweet potato and cheese base in a 350°F oven until warm and crisp again (about 5-10 minutes), then add fresh toppings before serving.