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Sheet pan with sweet potato nachos covered with corn, beans, jalapeño, cheese, cilantro and avocado crema.
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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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 4
Calories: 501kcal
Author: Lorie Yarro


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:

  • 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)
  • c chopped Cilantro
  • sour cream or Greek yogurt


  • 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!


  • 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.


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