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Loaded Sweet Potato Nachos

Loaded sweet potato nachos roast into tender rounds with browned edges, then get topped with black beans, corn, melted cheddar, and jalapeño. Finish them with creamy avocado, sour cream, salsa, cilantro, and a squeeze of lime.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes about 3 medium, scrubbed and cut crosswise into 1/4-inch-thick rounds
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the toppings
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels thawed if frozen
  • 2 cup sharp cheddar cheese shredded
  • 1 jalapeño thinly sliced, seeds removed if desired
For finishing
  • 1 avocado medium, diced
  • 0.5 cup sour cream
  • 0.5 cup salsa
  • 2 tbsp cilantro chopped fresh
  • 1 lime cut into wedges

Equipment

  • 2 18x13-inch rimmed baking sheet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line two rimmed 18x13-inch baking sheets with parchment paper.
  3. Toss the sweet potato rounds with the olive oil, salt, and black pepper in a large bowl.
  4. Arrange the rounds in a single layer on the prepared baking sheets.
  5. Bake for 20 to 25 minutes, flipping the rounds halfway through, until tender and browned at the edges.
Add the toppings
  1. Divide the black beans, corn, cheddar, and jalapeño evenly over the sweet potato rounds.
  2. Bake for 5 to 7 minutes, until the cheese is melted.
Finish and serve
  1. Top with the avocado, sour cream, salsa, and cilantro.
  2. Serve hot with lime wedges.

Notes

For browned edges, arrange the sweet potato rounds in a single layer without overlapping. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because the toppings can become watery. For a dairy-free variation, use dairy-free cheddar and sour cream.