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Loaded Sweet Potato Nachos

  • Author: Amanda @ Running with Spoons
  • 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.

  • Prep Time: 15 mins
  • Cook Time: 30 mins

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