Sweet Potato Nachos Recipe

Brie Norris | Toaster Oven Love

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. 

Sweet Potato Nachos Photo

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!

Sweet Potato Nachos Picture

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.

Sweet Potato Nachos Image

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.

Sweet Potato Nachos Pic

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.

File 1 Sweet Potato Nachos

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.

File 2 Sweet Potato Nachos

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!

File 3 Sweet Potato Nachos

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

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Sweet Potato Nachos Recipe

    2 Servings


  • 1 Sweet Potato, about 6 ounces, cut into 1/2-inch thick slices
  • 2 teaspoons Grapeseed Oil
  • Salt and Pepper
  • 1 jalapeños Jalapeño, thinly sliced
  • 1/4 cup Vegetarian Refried Beans
  • 1 tablespoon Enchilada Sauce
  • 1/4 cup Canned Corn, drained
  • 1/2 cup Shredded Cheese
For the Optional Toppings :
  • Chopped Cilantro
  • Lime Wedges
  • Green Onions
  • Chopped Tomatoes
  • Guacamole
  • Salsa


  1. Adjust the toaster oven rack to the lowest position and preheat to 425F.
  2. Place sweet potato slices in an even layer on a small roasting or baking pan. Brush with oil and sprinkle with salt and pepper. Turn slices over and repeat.
  3. Bake for 10 minutes. Carefully flip the sweet potatoes over and sprinkle pan with jalapeño slices. Continue to bake, until the sweet potatoes are browned and fork tender in the middle, about 10 minutes. Remove the pan, but leave the toaster oven on.
  4. In a small bowl, mix the refried beans and enchilada sauce together until combined.
  5. Push the cooked sweet potatoes slices close together on the pan and spread with bean mixture. Top with the corn, jalapeño slices and cheese.
  6. Return the pan to the toaster oven and bake for 5 minutes or until the cheese is melted.
  7. Garnish with your favorite toppings and serve warm.


Brie Norris

About Brie

Brie loves her toaster oven so much, she started Toaster Oven Love. We're so excited to see all the yummy things she comes up with as our Toaster Oven Cooking fanatic.

Show Comments