Sweet Potato Nachos

Amp up your nachos with with homemade Sweet Potato Chips! Fully loaded with two types of beans and lots of veggies and out of this world!

Sweet Potato Nachos

Super easy to make, packed with goodness & delish!

We are big fans of nachos–  enjoying everything some simple cheese on chips as a quick afters school to making big spreads of our Ultimate Two Bean Veggie Skillet Nachos for Game Day Eats.

Here we basically made our favorite Ultimate Two Bean Veggie Nachos using homemade sweet potato chips as the base and these Sweet Potato Nachos are out of this world!

They are packed with goodness and so yummy! And they couldn’t be easier to make.

They are made with real, whole, naturally gluten-free ingredients: sweet potatoes, canned black beans, canned pinto beans, scallions, red onion, bell pepper (any color but I like yellow or orange for additional color), tomatoes, jalapeno (optional), Mexican cheese blend and cilantro.

As with all our recipes, this is completely adaptable to tastes.  Add more or less of any ingredient to taste!

Let’s start with the homemade sweet potato chips… so easy and sooooo good!

A must try if you like sweet potatoes at all! You simply slice sweet potatoes into  1/4 inch thick slices — try to make them as similar in thickness as possible to make baking easier, brush a neutral oil– we like avocado oil with these, sprinkle with salt and bake to crispy perfection!


Top the baked sweet potato chips with two types of beans, red onion, peppers, tomatoes, scallions, cilantro, Mexican cheese, and jalapeños (optional but a hit in my house) and bake for just 7-10 minutes or until cheese is melted.

Eat as is, or top with guacamole, avocado or sour cream.   Tastes indulgent but packed with goodness and so yummy!

Perfect  for Cinco de Mayo, snack (Game Day Eats anyone?), appetizer, side dish or even a Taco Tuesday dinner!

Click here for more Cinco de Mayo ideas and recipes!

Hope you love these as much as we do!

Scroll down for recipe and leave a comment if you try.



Sweet Potato Nachos
Prep time
Cook time
Total time
Homemade sweet potato chips topped with veggies and beans, these nachos are packed with goodness and delicious! Perfect snack (Game Day Eats anyone?), appetizer, side dish or even a Taco Tuesday dinner! Serving size depends on if you're serving as part of a meal or appetizer.
Recipe type: Snack, Veggies, Appetizers, Dinner, Entertaining
Cuisine: Gluten-free, Vegetarian, Vegan
Serves: 4-8 servings
Sweet Potato Chips
  • 2 large or 3 small sweet potatoes, cleaned, dried well and cut into ¼ inch thick slices
  • Avocado Oil or neutral oil like grapeseed or canola
  • Kosher salt
  • The quantities are guidelines and can be adjusted based on tastes.
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned pinto beans, drained and rinsed
  • 1 cup Mexican blend cheese (or dairy free alternative), shredded
  • ½ -1 yellow, orange or green pepper, seeded and diced (yellow or orange just make it more colorful)
  • 1 tomato or approx 15 cherry or grape tomatoes, seeded and diced (I like to cut these first, sprinkle with salt and let sit to release their water as I prep the other veggies and beans)
  • 1//2 bunch scallions, green parts chopped
  • ½ red onion, diced
  • ¼ -1/2 bunch cilantro, finely chopped
  • 1 jalapeño, seeded and sliced for topping (optional)
  • 1 avocado, diced for topping
  • Optional additional topping: sour cream
  • 1 large shallow pan or a rimmed ½ baking sheet - I used a le creuset grill pan (approximately 8.5in x 12.5 in)
Sweet Potato Chips
  1. Preheat oven to 400 degrees F and place parchment paper on 2 -3 baking sheets
  2. Place sliced sweet potatoes on the prepared baking sheets, leaving a little space between them so that they don't touch.
  3. Lightly brush sides both sides of the sweet potatoes with oil
  4. Sprinkle sweet potatoes with salt.
  5. Bake sweet potatoes for 20 minutes. Remove from oven. Gently turn chips over. Bake an additional 10 minutes until just turning crisp.
  6. Chips can be made ahead of time.
  1. Preheat oven to 350 degrees F
  2. In a large oven proof skillet or rimmed baking sheet (Here I used a Le Creuset "grill pan" approximately 8½in x 12½ in, spread sweet potato chips evenly (they will be overlapping)
  3. Top with beans, cheese, pepper, tomato and onion.
  4. Place skillet in hot oven for 7-10 minutes or until cheese is melted.
  5. Top with scallions, cilantro, jalapeño if using, and avocado.
  6. Serve with sour cream as desired.




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