Name: Loaded Sweet Potato Nachos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 6 ounce (170 gram) bags of sweet potato chips; 3 cups grated cheddar cheese; 1 cup frozen corn (thawed and dried); 1 cup cooked black beans (drained, rinsed, and dried); ¼ cup chopped red onion; Extra toppings: cilantro, pickled jalapeño peppers, chopped tomatoes, minced red pepper, diced avocado; Optional dips: guacamole, sour cream, salsa

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These sweet potato nachos are a delicious spin on nachos, using sweet potatoes instead of corn chips. They’re loaded with toppings like black beans, corn, and avocado, then smothered in cheese, and oven-baked to a crisp, easy-to-make meal. Serve them to a crowd or enjoy them as a quick meal that’s ready in under 30 minutes!

sweet potato nachos with sour cream and avocado on the side.

While nachos are typically served as an appetizer or snack, this crowd-pleasing version using sweet potatoes makes a fun dinner. They’re every bit as crunchy and cheesy as classic nachos, but swapping in sweet potatoes adds extra flavor and makes them feel a little more special. It’s a welcome change from the usual corn chips and a recipe I love reaching for when I want something playful and satisfying on the table.

The best part is how flexible this recipe is. You can use store-bought sweet potato chips to keep things extra easy, or make your own if you’re in the mood—then once you have your chips, dinner is ready in about 30 minutes. Load them up with all your favorite nacho toppings, just like you would with classic nachos, and don’t be afraid to go big. It’s a fun, customizable meal that everyone can dig into.

Variations to try

Sweet potato nachos are super easy to customize. Use what you’ve got on hand, and use more of the ingredients you love, and less of those you don’t love. Here are some ideas to mix it up:

Make it a heartier meal by adding sliced grilled chicken breast, Mexican pork carnitas, ground beef, or chooked chorizo.
Add other toppings like sliced black olives, pickled red onion, sliced radishes, green onion, and thinly sliced green or purple cabbage.
Serve it with sour cream or drizzled with a creamy sauce like taco sauce with pickled jalapenos.

2 pictures showing 2 ways to make sweet potato chip nachos

Sweet potato chips options

When it comes to sweet potato chips, you’ve got two options: use store-bought bags or make your own from thinly sliced sweet potatoes. The store-bought bags have a great crunch and are convenient when time is tight. If you have a bit of time to make your own, it’s well worth the effort!

To bake your own sweet potato chips, thinly slice a couple of sweet potatoes, preferably using a mandolin. Then, toss the slices in a bit of oil and salt and slow-bake them on a parchment paper-lined baking sheet at 300 degrees Fahrenheit for 1 ½ hours. Remove any crispy chips, then continue baking, checking and removing any crispy chips every 10 minutes until all chips are cooked. You can also make the sweet potato chips ahead of time; once they are fully cooled, store them in an air-tight container for 3-5 days. For extra crispiness, you can fry them as I do in my homemade potato chips recipe!

Loaded Sweet Potato Nachos Recipe

Prep: 10

Cook: 10

Total: 20

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These sweet potato nachos are a delicious spin on nachos, using sweet potatoes instead of corn chips. They're loaded with toppings like black beans, corn, and avocado, then smothered in cheese, and oven-baked to a crisp, easy-to-make meal. Serve them to a crowd or enjoy them as a quick meal that's ready in under 30 minutes!

Ingredients

▢ 2 6 ounce (170 gram) bags of sweet potato chips
▢ 3 cups grated cheddar cheese
▢ 1 cup frozen corn (thawed and dried)
▢ 1 cup cooked black beans (drained, rinsed, and dried)
▢ ¼ cup chopped red onion
▢ Extra toppings: cilantro, pickled jalapeño peppers, chopped tomatoes, minced red pepper, diced avocado
▢ Optional dips: guacamole, sour cream, salsa

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and empty one bag of sweet potato chips on top. Spread them out then top them with half of the cheese, corn, black beans, and red onion.
2 6 ounce (170 gram) bags of sweet potato chips, 3 cups grated cheddar cheese, 1 cup frozen corn, 1 cup cooked black beans, ¼ cup chopped red onion
Layer the second bag of chips on top then cover the nachos with the remaining cheese, corn, black beans, and red onion.
Bake the nachos for 12-15 minutes, or until the cheese has melted. Serve the nachos with any or all of the optional toppings and dips on the side.
Extra toppings: cilantro, pickled jalapeño peppers, chopped tomatoes, minced red pepper, diced avocado, Optional dips: guacamole, sour cream, salsa

Video

Notes

While we usually open a bag of sweet potato chips to make this recipe, making your own can be a fun kitchen project if you’re in the mood for it. Thinly slice a couple of sweet potatoes, preferably using a mandolin. Then, toss the slices in a little oil and salt and bake them on a parchment paper-lined baking sheet at 300 degrees Fahrenheit for 1 ½ hours. Remove any that are crispy then continue to bake them, checking and removing any crispy chips every 10 minutes until they are all cooked.

Nutrition

Serving: 1 serving = ⅛ of the recipe, Calories: 422kcal (21%), Carbohydrates: 40g (13%), Protein: 15g (30%), Fat: 23g (35%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 42mg (14%), Sodium: 418mg (18%), Potassium: 247mg (7%), Fiber: 5g (21%), Sugar: 1g (1%), Vitamin A: 428IU (9%), Vitamin C: 1mg (1%), Calcium: 351mg (35%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.