These sweet potato nachos are a fun and healthy twist on your regular nachos! Thinly sliced, roasted sweet potato rounds loaded with black beans, fresh veggies and avocado drizzle for the perfect healthy fiesta!

Don't get me wrong I love a good tortilla chip, but these sweet potato nachos are another level!! They start with a layer of roasted sweet potato rounds, and are loaded with black beans, jalapeños, and the works! Finally, they're topped off with avocado crema and sriracha drizzle for a little extra kick!

📖 Recipe

Sweet Potato Nachos

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Ingredients

Sweet Potatoes

2 large sweet potatoes (sliced into rounds)
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chilli powder
½ teaspoon garlic powder
salt/pepper to taste

Toppings

1 c black beans (drained and rinsed)
½ avocado
½ c diced tomatoes
1 jalapeno pepper
½ diced red pepper

Avocado Crema

1 small ripe avocado
1 small lime juiced
2 tablespoon fresh cilantro
3 tablespoon water (for consistency)

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Instructions

Preheat the oven to 400F and line a baking sheet with parchment paper
Thinly slice sweet potato into rounds and coat with olive oil, paprika, curry powder, and garlic in a bowl. Add salt/pepper to taste
Bake sweet potatoes for 20 minutes, flipping once half way. Then broil for 2 minutes to get crispy (keep an eye on them to make sure they don't burn!)
While sweet potatoes are cooking, dice the tomato, red pepper, avocado, and jalapeno
For the crema, add all ingredients to a food processor and combine until smooth. If you want a thinner consistency, add 1 tablespoon of water at a time and blend.
Assemble nachos! Layer sweet potatoes, load with all your toppings, and drizzle on the avocado crema! Option to top with yogurt and sriracha if desired.