Description
Hey party people, Olivia here—ready to turn your next gathering into a nacho-fueled celebration! These Loaded Sweet Potato Nachos flip the script on boring chips with caramelized sweet potato rounds, smoky beans, melty cheese, and rainbow toppings that wow every time. No fancy skills needed—just a sheet pan, good vibes, and lots of napkins. Game night, girls’ night, or snack attack—these nachos always disappear fast!
Ingredients
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3 medium sweet potatoes (skin on)
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1 tbsp olive oil
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1 tbsp cornstarch
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½ tsp garlic powder
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½ tsp paprika
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1 tsp cumin
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½ tsp chili powder (or cayenne)
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1 tsp kosher salt
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1 (15 oz) can black or pinto beans, rinsed
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1 (15 oz) can corn, drained (or sautéed fresh/frozen)
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1–2 cups shredded Mexican cheese (or vegan cheese)
Toppings (pick 3+):
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Diced red onion
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Sliced jalapeños
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Avocado or guacamole
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Cherry tomatoes, halved
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Fresh cilantro
Instructions
1️⃣ Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment.
2️⃣ Slice sweet potatoes into ⅛” rounds. Soak in cold water, then pat very dry.
3️⃣ Toss slices with olive oil, cornstarch, and spices. Spread in a single layer—don’t crowd!
4️⃣ Bake 20–25 mins, flipping at 15 mins, until golden and crisp.
5️⃣ Layer potatoes on one sheet. Scatter beans & corn, top with cheese. Bake 5–7 mins until melty.
6️⃣ Add fresh toppings, grab forks, and dig in while hot!
Notes
✔️ Two trays = no soggy spuds.
✔️ Cornstarch is your crispy BFF.
✔️ Want wow-factor? Broil 1–2 mins at the end!
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 420 cal Per Serving
- Fat: 20g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 14g