Sweet Potato Nachos Recipe

Sweet potato nachos are loaded with refried beans, melty cheese and roasted jalapeño. They’re spicy, delicious and guaranteed to be a hit!

I have some bad news. Sweet potatoes taste nothing like tortilla chips.

The good news is you won’t care. Not. At. All. Because sweet potato nachos are fantastic in a way chips just can’t compete with. 

Don’t get me wrong, traditional nachos (especially ones with homemade tortilla chips!) are awesome. I’d devour a chip-filled tray of toaster oven veggie nachos any day of the week. But for a fan of sweet potatoes, these nachos will be a Whole ‘Nother Level of Deliciousness.

And the beauty of this easy appetizer for two or dinner for one, is that all of the roasting and cheese melting magic happens in your toaster oven!

The sweet potato veggie-base starts with my favorite toaster oven snack, roasted sweet potato rounds. They’re lightly crispy on the outside, tender on the inside and so simple to make.  

You just slice a sweet potato into ½-inch rounds, oil, season with salt and pepper, and roast. Want to up the “nacho” factor? Season them with a little cumin and chili powder or your favorite southwestern spice blend.

To make sure the slices brown evenly use a fork or spatula to gently flip them halfway through the cooking time. If you like things spicy, this is also the perfect moment to add jalapeño slices to the pan. It’ll give them just the right amount of time in the toaster oven to get crispy without burning.

Once your sweet potato base is ready it’s ALL about the toppings.

Like these baked egg tostadas, making nachos is an excellent opportunity to clean out the fridge. Leftover vegetarian refried beans taste great with a little enchilada sauce and who doesn't like corn? But if beans and corn aren’t your jam just throw on your favorite toppings instead.

Cover everything with plenty of cheese and toss the pan back in the toaster oven. Five minutes later your nachos will be warmed through and covered in stringy, gooey, melty cheese.

Finish those already-going-to-be-yummy-nachos with cilantro, green onions, salsa, or anything your heart desires. Squeeze half a fresh lime over the whole pan. Trust me, it’ll make all of the flavors pop. Then dig in!

Oh yeah, did I forget to mention they’re messier too? You’re definitely gonna need more napkins…

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