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    You are here: Home / Appetizers / Sweet Potato Nachos with Avocado Crema

    Sweet Potato Nachos with Avocado Crema

    Last Updated February 4, 2022. Published February 4, 2022 By Lorie 10 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Sheetpan with sweet potato nachos topped with black beans, corn, cheese, and other toppings.

    Not your average game day app, but of so delicious, these easy loaded Sweet Potato Nachos are taken to the next level with avocado crema. Nachos you can most certainly eat with a fork or your fingers and enjoy every last bite!

    Sheet pan with sweet potato nachos topped with beans, corn, cilantro and avocado crema.

    This recipe was originally published April 2018 and updated February 2022.

    These sweet potato nachos are not your average nachos, and maybe they aren't even technically nachos to you, but what I can say is they are loaded and they are mighty tasty.

    Whether it's game day or you are just really craving a good snack with all the fixings, this recipe is gonna be a quick fave!

    If you love nachos, try these Pulled Pork Nachos as well!

    Why You Will Love These Sweet Potato Nachos:

    • They are soooo easy to make. Nachos in general are pretty easy to make and these are super simple when it comes to using sweet potatoes as the base. Roast the sweet potato rounds, top and broil and then whip up the avocado crema--an absolute must for making this appetizer that much more WOW.
    • Veggie packed AND full of flavor. No one is ever going to argue with extra veggies, right? And these are not about cutting out chips or subbing sweet potatoes because we can't have chips--just another fun way to enjoy a nacho themed dish. And also you can technically still use chips in this recipe. See recipe notes below for instructions!
    • Easily varied to make them everyone's favorite! Tons of topping variations, tons of ways to vary these loaded sweet potato nachos so that everyone comes out happy in the end. That is the beauty of this recipe 100%!

    Nacho Ingredients:

    Here is what you will need to make these loaded sweet potato nachos:

    • sweet potatoes: 2 small/medium or one large. You may need two sheet pans to roast the sweet potatoes since you won't want any of them overlapping for the crispiest potatoes.
    • olive oil: your favorite cooking oil is fine too.
    • spices: a simple combination of garlic powder, chili powder, cumin, and smoked paprika and then salt and pepper. Pro-tip--don't skip the smoked paprika, it adds the perfect flavor to the entire dish.
    • cheese: for best results, shred your own cheese, it will melt better than packaged shredded cheese due to additives in the shredded cheese. We like Monterey jack cheese but also a spicy cheese with a bit of habanero is a favorite of my spice chasing husband. Any sort of cheddar or the like is great. A vegan cheese will work as well.
    • other toppings: we prefer a base of corn, black beans, tomatoes, jalapeños, cilantro, sliced green onion and some sour cream usually along with the avocado crema. This is your dish, so surely make it your own!

    Avocado Crema Ingredients:

    • avocado: a soft ripe avocado, the kind you would want to use for guacamole
    • sour cream, you can also use plain Greek yogurt: I find the sour cream has the
    • garlic: you can use a fresh clove or powder
    • lime juice: freshly squeezed, a touch of zest is great as well
    • cilantro: this is where the flavor comes from in my opinion.
    • salt and pepper: always to taste. Adjust to your liking

    I add a touch of cumin sometimes in the crema as well!

    Avocado crema in food processor.

    How To Make these Sweet Potato Nachos:

    Really not much to it!

    1. Toss together the oil, spices and sweet potatoes to coat. Evenly distribute on a parchment lined sheet pan so that none of the potatoes are touching. you may need to use two pans if yours isn't big enough.
    2. Roast the potatoes for about 20 minutes, flipping each halfway through. You can cook a touch longer for crispier edges or stick with the 20 for nice soft centers--whatever your preference. Prepare the avocado crema while the sweet potatoes cook.
    3. Once the sweet potatoes are cooked pull them towards the center of the pan and top with cheese, beans and corn.
    4. Broil for 2-3 minutes or until cheese is melted, keeping a close eye on them as cooking goes fast.
    5. Once cheese is melted, remove from the oven, top with all of your other toppings and enjoy immediately!
    • Seasoned sweet potato slices on parchment lined sheet pan.
      Season sweet potatoes.
    • Roasted sweet potato rounds pulled together on parchment lined baking sheet.
      Roast and then pull together.
    • Shredded cheese, corn and beans over top of roasted sweet potatoes.
      Top with cheese, beans and corn.
    • Melted cheese and cooked beans and corn on roasted sweet potatoes.
      Broil 2-3 minutes.
    • Overhead view of sheet pan nachos.
      Top with avocado crema, tomato, and more.

    Did I mention sharing is optional?

    A nice squeeze of lime juice over top is great when serving as well!

    Overhead view of sheetpan with loaded sweet potato nachos and bowl of avocado crema.

    Recipe Tips:

    • Freshly shredded cheese melts best for your nachos. Additives in store bought shredded cheese can make for cheese that doesn't melt quite as well as the kind freshly grated off the block. If you can take a couple minutes to shred your own cheese, I highly recommend it.
    • For super crispy sweet potatoes, slice them extra thin. I like to eat these with a fork. Sort of an open face, smothered sweet potato dish. If you want a more finger food type sweet potato nacho, then slice your sweet potatoes thinner than ¼ inch. Using a mandolin will help with this. You can also air fry your sweet potatoes for even crispier chips.
    • Still want the chips? Easy too add! Instead of roasting the sweet potatoes as rounds, dice them into bite sized pieces and roast. Then spread chips on a sheet pan, cover with cheese, beans, corn and the roasted sweet potatoes and broil. Add your toppings and serve.

    Other Nacho Toppings:

    The possibilities are ENDLESS when it comes to these game day sweet potato nachos (oh wait, you need no game to enjoy these.) Here are some other ideas:

    • pico de gallo or salsa
    • guacamole--I love this guacamole recipe or a spicy mango guac.
    • sliced black olives
    • pickled red onions or any fun pickled veggie
    • meat! shredded rotisserie chicken, chicken taco meat, ground beef or turkey, cubed steak, shredded pork and more!
    • hot sauce--what is your favorite?!
    • grilled onions and peppers
    White bowl with sweet potatoes topped with corn, cheese, beans and other ingredients.

    Try These Game Day Recipes:

    • Spicy Mango Guacamole
    • BBQ Ranch Chicken Flatbread
    • Pesto Turkey Pinwheels with Smoked Provolone
    • Buffalo Chicken Lettuce Wraps
    • Smoky Crispy Sweet Potato Fries
    • Avocado Cowboy Caviar

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    Sheet pan with sweet potato nachos covered with corn, beans, jalapeño, cheese, cilantro and avocado crema.

    Sweet Potato Nachos with Avocado Crema

    Not your average game day app, but of so delicious, these easy loaded Sweet Potato Nachos are taken to the next level with avocado crema. Nachos you can most certainly eat with a fork or your fingers and enjoy every last bite!
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 501kcal
    Author: Lorie Yarro

    Ingredients 

    For the Sweet Potato Rounds:

    • 2 small/medium sweet potatoes
    • 1 T olive oil
    • ½ teaspoon garlic powder
    • ½ teaspoon chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon smoked paprika
    • ½ teaspoon cracked pepper
    • ¼-½ teaspoon sea salt

    For The Avocado Crema:

    • 1 avocado very ripe
    • ¼ c sour cream or plain Greek yogurt
    • juice of 1 lime
    • ¼ c loosely packed cilantro leaves
    • ¼ teaspoon garlic powder
    • ¼ teaspoon cracked pepper
    • ¼ teaspoon sea salt, more or less to taste

    Nacho Toppings:

    • 1½ c shredded Monterey Jack cheese or favorite cheese
    • 1 c black beans rinsed
    • 1 c corn
    • 2 roma tomatoes, diced
    • 2 Green onions
    • 1 Jalapeño (optional)
    • ⅓ c chopped Cilantro
    • sour cream or Greek yogurt

    Instructions

    • Preheat oven to 425°F. Rinse and slice sweet potatoes into ¼ inch rounds, thinner for extra crispy potatoes. Toss with olive oil and spices to coat evenly. Arrange on a parchment lined sheet pan making sure none are touching if possible.
    • Bake for about 20 minutes, flipping the sweet potatoes halfway through, or until edges begin to get crispy and centers are softened.
    • While sweet potatoes are cooking, prepare the avocado crema. Place all the ingredients into a food processor or blender. Process until creamy, adding a touch of water if needed to thin it out. Adjust salt and pepper to taste.
    • Once cooked, remove sweet potatoes from oven and pull together in the center of the pan. Layer with corn, black beans and cheese.
    • Switch oven setting to Broil on high. Place nachos in oven and broil for about 2-3 minutes or until cheese is melted. **It cooks fast so keep a close eye on the oven!
    • Remove nachos and top with jalapeños, cilantro, chopped green onion, sour cream, avocado crema and other favorite toppings--top with more cheese even if you would like!

    Notes

    • Freshly shredded cheese melts best for your nachos. Additives in store bought shredded cheese can make for cheese that doesn't melt quite as well as the kind freshly grated off the block. If you can take a couple minutes to shred your own cheese, I highly recommend it.
    • For super crispy sweet potatoes, slice them extra thin. I like to eat these with a fork. Sort of an open face, smothered sweet potato dish. If you want a more finger food type sweet potato nacho, then slice your sweet potatoes thinner than ¼ inch. Using a mandolin will help with this. You can also air fry your sweet potatoes for even crispier chips.
    • Still want the chips? Easy too add! Instead of roasting the sweet potatoes as rounds, dice them into bite sized pieces and roast. Then spread chips on a sheet pan, cover with cheese, beans, corn and the roasted sweet potatoes and broil. Add your toppings and serve.

    Nutrition

    Calories: 501kcal | Carbohydrates: 49g | Protein: 19g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 459mg | Potassium: 1042mg | Fiber: 12g | Sugar: 8g | Vitamin A: 17240IU | Vitamin C: 16mg | Calcium: 399mg | Iron: 3mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Reader Interactions

    Comments

    1. Emily Kyle says

      October 14, 2018 at 3:48 pm

      5 stars
      My husband was complaining that we had no good snacks in the house last Sunday when I cam across the recipe on Pinterest. Luckily I had all of the ingredients on hand and he was SO pumped! Thank you!

      Reply
      • Lorie says

        October 15, 2018 at 11:12 am

        Isn't that the BEST?!

        Reply
    2. Liz Shaw says

      October 14, 2018 at 2:25 pm

      5 stars
      I LOVE substituting Greek yogurt for sour cream; I wish everyone knew that simple food hack. yogurt is much more versatile. Great work!

      Reply
      • Lorie says

        October 20, 2018 at 9:55 pm

        True story: I think sour cream is too runny. So I prefer the thickness of the Greek yogurt!

        Reply
    3. Meme says

      October 10, 2018 at 6:47 pm

      5 stars
      Adding sweet potatoes to these nachos is just what I needed! Made them on a Tuesday so it was fitting for taco Tuesday!

      Reply
      • Lorie says

        October 20, 2018 at 9:59 pm

        Oooh, you are brilliant!

        Reply
    4. Tawnie Kroll says

      October 09, 2018 at 5:11 pm

      5 stars
      I've been trying to think about what I want to make for Game Day appetizers and this recipe is perfect - thanks so much!

      Reply
      • Lorie says

        October 20, 2018 at 10:00 pm

        Yep, you can never go wrong with nachos!

        Reply
    5. Lindsey says

      October 09, 2018 at 3:02 pm

      5 stars
      Not only are these some of the prettiest/ most colorful nachos, but they're some of the tastiest!

      Reply
      • Lorie says

        October 20, 2018 at 10:04 pm

        Yayyyy!!!!!

        Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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