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Sweet potato nachos on a sheet pan next to plates of fresh cilantro and salsa.

Healthy Sweet Potato Nachos Recipe

Sweet snacking for your next game day.

By Sara Haas

Sweet potatoes make the perfect “chips” for nachos. Nutrient-dense sweet potatoes are a great source of vitamins A, B6, and C, plus they're full of fiber and potassium. 

Slice them into ¼-inch rounds and bake them before adding toppings to ensure they cook evenly. We’ve topped our nachos with pinto beans, Mexican-blend cheese, and tomato salsa, but any type of bean, cheese, or salsa will do the trick. 

Prep Time: 5 minutes 

Total Time: 35 minutes

Serves: 4


  • 1 pound (about 2 medium) sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 cup no-salt-added pinto beans, drained and rinsed
  • 1 ½ cups shredded Mexican-blend or sharp cheddar cheese
  • 1 cup prepared tomato salsa
  • ½ cup fresh cilantro, chopped

Other topping ideas: If you like a little heat, add pickled, sliced jalapenos to your nachos. Or add a creamy dollop of plain Greek yogurt for an added calcium boost. You can also top with shredded chicken or seasoned taco meat for another boost of protein. 


  1. Line a large baking sheet with foil and place on the middle rack in the oven. Preheat the oven to 425 degrees.
  2. Scrub sweet potatoes and slice into ¼-inch rounds. Toss sweet potatoes with olive oil, salt, and pepper in a large bowl. 
  3. Carefully remove the baking sheet from the oven and arrange the sweet potatoes on the pan in a single layer. Roast, turning once, until lightly browned and tender inside, about 18 minutes total.
  4. Remove from the oven and scatter the pinto beans and cheese evenly over the potatoes. Return to oven and bake until cheese is melted and lightly golden, about 10 minutes. 
  5. Garnish with salsa and cilantro. 

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Published on 10/5/22