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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.
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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!

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 1/4 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:

White bowl with sweet potatoes topped with corn, cheese, beans and other ingredients.

Try These Game Day Recipes:

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Tap stars to rate!
5 from 6 votes

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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients 

For the Sweet Potato Rounds:

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 tsp garlic powder
  • ¼ tsp cracked pepper
  • ¼ tsp sea salt, more or less to taste

Nacho Toppings:

  • 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)
  • 1/3 c chopped Cilantro
  • sour cream or Greek yogurt
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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 1/4 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




10 Comments

  1. Emily Kyle says:

    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!

    1. Lorie says:

      Isn’t that the BEST?!

  2. Liz Shaw says:

    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!

    1. Lorie says:

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

  3. Meme says:

    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!

    1. Lorie says:

      Oooh, you are brilliant!

  4. Tawnie Kroll says:

    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!

    1. Lorie says:

      Yep, you can never go wrong with nachos!

  5. Lindsey says:

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

    1. Lorie says:

      Yayyyy!!!!!