These Sweet Potato Loaded Nachos are a fun twist on your regular nachos! Crispy sweet potato slices are topped with cheese, beans, and all your favorite toppings. Yum!
Seriously, who can resist nachos? I love loading mine with guacamole and salsa. The sweet potatoes add a nice touch, making them a bit healthier. Perfect for sharing or a cozy night in! 🥳
Key Ingredients & Substitutions
Sweet Potatoes: These are the heart of the dish! Their natural sweetness adds a unique flavor. If you want a quick option, you can use store-bought sweet potato chips, just check the ingredients for any added sugars.
Cheese: Cheddar cheese is a classic, but you can substitute it with Monterey Jack, Colby, or even a dairy-free cheese if you’re lactose intolerant. I often blend a few types for extra flavor!
Ground Meat: Ground beef or turkey works well here. For a vegetarian option, try black beans or lentils seasoned with taco spices. I’ve even used grilled chicken, and it was great!
Beans: Black beans add protein and texture. If you don’t have them, great northern beans or pinto beans will work too.
Vegetables: Really, any toppings on nachos are great! Feel free to switch out tomatoes for corn or add other favorites like bell peppers.
How Do I Bake Sweet Potato Chips Perfectly?
Baking sweet potato chips can be a bit tricky, but with the right approach, you’ll get that perfect texture! Be sure to slice them thinly and evenly for consistent cooking.
- Preheat your oven to 400°F (200°C) and make sure your baking tray is lined.
- Toss the sweet potato slices in olive oil and spices – the oil helps them crisp up!
- Lay them out flat in a single layer—crowding the pan leads to steaming instead of crisping.
- Bake at 400°F for 20-25 minutes, flipping them halfway. Watch closely towards the end for any signs of burning!
With these tips, your sweet potato chips will come out perfectly crispy and delicious every time!
Sweet Potato Loaded Nachos
Ingredients:
- 2 large sweet potatoes, thinly sliced into chips
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/2 cup cooked ground beef or turkey (seasoned with taco seasoning)
- 1/2 cup black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1 medium tomato, diced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 jalapeño, finely chopped (optional, for heat)
- 1 tablespoon lime juice
Time Needed:
This recipe will take you about 10-15 minutes to prep and 30-35 minutes to cook, for a total of around 45-50 minutes. You’ll love the quick and easy process leading to delicious, loaded nachos!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, get your oven nice and hot by preheating it to 400°F (200°C). Line a baking sheet with parchment paper to make clean-up easier or give it a light coat of cooking spray.
2. Prepare the Sweet Potato Chips:
In a large bowl, toss the thinly sliced sweet potatoes with olive oil, chili powder, smoked paprika, salt, and pepper. Make sure every slice is coated well; this will give them great flavor and help them crisp up wonderfully!
3. Bake the Chips:
Spread the sweet potato slices in a single layer on your prepared baking sheet. Bake them in the oven for about 20-25 minutes. Remember to flip them halfway through so they get crispy and golden on both sides.
4. Cook the Toppings:
While the sweet potatoes are baking, heat a skillet over medium heat. Add your ground beef or turkey, cooking until browned. If you’re using taco seasoning, mix it in while it’s cooking. Once done, set it aside.
5. Bake Again with Toppings:
Once your sweet potato chips are crispy, take them out of the oven and reduce the temperature to 375°F (190°C). Lay the sweet potato chips out on a large oven-safe tray (or keep them on the baking sheet). Sprinkle the shredded cheese on top, followed by the cooked meat, black beans, and chopped red onion.
6. Melt the Cheese:
Pop the loaded nachos back in the oven and bake for another 5-7 minutes, or until the cheese is melted and gooey. Your kitchen should be smelling fantastic by now!
7. Add Fresh Toppings:
Take the nachos out of the oven and immediately top them with diced tomatoes, avocado, fresh cilantro, and jalapeños if you’re feeling spicy!
8. Finish and Serve:
Finally, give each serving a dollop of sour cream and a drizzle of lime juice to brighten things up. Serve hot and enjoy your delicious Sweet Potato Loaded Nachos with friends or family!
These nachos are a show-stopper, combining crispy sweet potatoes with savory toppings—perfect for any gathering or a cozy snack night! Enjoy! 🎉
Can I Use Other Types of Potatoes for This Recipe?
Yes, you can! While sweet potatoes add a unique flavor, regular potatoes, like russets or Yukon golds, can also work. Just note that cooking times may vary slightly, so keep an eye on them as they bake.
Can I Prepare the Sweet Potato Chips in Advance?
Absolutely! You can slice and toss the sweet potatoes with olive oil and seasonings a few hours ahead of time. Keep them in an airtight container in the fridge until you’re ready to bake for the freshest taste and texture.
How Do I Store Leftover Loaded Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, pop them in the oven to regain some crispiness, or microwave them if you’re in a hurry. Just be aware that the chips might soften in the microwave!
Can I Make This Recipe Vegan?
Yes, you can easily make this vegan! Swap out the meat for additional black beans or lentils, use a plant-based cheese, and replace sour cream with a cashew cream or coconut yogurt. You won’t miss the meat, and it will still be delicious!
