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4.63 from 8 votes

Roasted Sweet Potato Sheet Pan Nachos

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: Mexican
Servings: 6
Author: Lorie Yarro


  • 1 large sweet potato
  • ½ 13 oz. bag of tortilla chips (enough to cover sheet pan)
  • 2 roma tomatoes, diced
  • 1 c corn
  • 1 - 1 ½ c shredded Monterey Jack cheese
  • 1 c beans, rinsed (I used a three bean mix)
  • 2 Green onions
  • 1 Jalapeño (optional)
  • c chopped Cilantro
  • plain Greek yogurt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 T olive oil


  • Preheat oven to 425°F. Rinse and cut sweet potatoes into small 1 inch cubes. Toss with olive oil and a dash of sea salt and lay evenly on parchment lined baking sheet.
  • Bake for about 15 minutes, until soft and slightly golden.
  • Remove sweet potatoes from oven and set aside.
  • Line a sheet pan with tortilla chips trying to cover entirely. Layer sweet potatoes, tomatoes, corn, and beans onto chips.
  • In a small bowl, toss cumin, chili powder and shredded cheese together and then sprinkle evenly over nachos.
  • Switch oven setting to Broil on LOW. 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, Greek yogurt and any other desired ingredients! Enjoy!