clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Loaded Sweet Potato Nachos

  • Author: Amanda @ Running with Spoons
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x


  • 3 large sweet potatoes
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • salt and pepper, to taste
  • 1 cup (170 g) black beans, drained and rinsed
  • 1 cup (120 g) shredded cheddar cheese*
  • 1/4 cup red onion, diced
  • 1 jalapeño, sliced
  • sprinkle of fresh cilantro leaves, chopped
  • (optional): salsa & guacamole


  1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or lightly spray it with cooking spray. Set aside.
  2. Start by peeling your sweet potatoes and slicing them into 1/4 inch rounds. Place them in a bowl and add the olive oil, garlic powder, paprika, chili, and salt, using your hands to ensure that each round is evenly coated.
  3. Place the rounds in a single layer on your baking sheet and bake for 20 minutes. Remove them from oven, top with the beans and cheese, and return to the oven for an additional 5 minutes.
  4. Once the cheese has melted, remove the baking sheet from the oven and top with the diced onion, jalapeño, and cilantro. Serve immediately with salsa and/or guacamole.


* To make this dish vegan, use a plant-based shredded cheese. I like the ones from Daiya.

Keywords: dinner, gluten-free, healthy, lunch, nachos, recipe, sweet potato, vegan, vegetarian, weekday meals