Vegetarian sweet potato nachos

Vegetarian Sweet Potato Nachos

Total Time
50 min
15 min
35 min
When you replace fried chips with baked sweet potato slices for a sheet pan full of nachos, you get a nourishing, healthy snack that’s absolutely delicious. The sweet potatoes are dusted with a robust spice mixture to impart smoky, earthy flavor, and baked until they’re a little crisp in places and creamy-tender in others. This recipe feeds a small crowd as an appetizer, but you can easily cut it in half if you’re serving a smaller group. Leave the skins on the sweet potatoes for more flavor, and use a mandoline to make uniform slices easier and quicker to achieve.


Cooking spray

6 spray(s)

Uncooked sweet potato

1¾ pound(s), unpeeled and cut into 1/4-in-thick slices

Chili powder

1 tsp

Kosher salt

¾ tsp

Garlic powder

½ tsp

Ground cumin

½ tsp

Smoked paprika

½ tsp

Reduced fat cheddar cheese

1 cup(s), shredded, sharp variety, or reduced-fat Colby Jack

Canned black beans

15 oz, rinsed and drained

Grape tomatoes

1 cup(s), chopped


½ cup(s), chopped, sliced

Jalapeño pepper

2 medium, thinly sliced


  1. Arrange oven racks with one in the upper third of the oven and one in the lower third. Preheat oven to 450°F. Line 2 sheet pans with parchment paper.
  2. Arrange sweet potato slices in a single layer on pans. Coat tops of slices with nonstick spray. In a small bowl, combine chili powder, salt, garlic powder, cumin, and paprika; sprinkle half of spice mixture evenly over slices. Bake at 450°F for 15 minutes. Remove pans from oven and turn potato slices over. Coat tops of slices with nonstick spray, and sprinkle with remaining spice mixture. Rotate pan placement on racks, and bake until slices are lightly browned and starting to crisp, 12 to 15 minutes.
  3. Arrange all sweet potato slices on one sheet pan. Sprinkle evenly with cheese and beans. Bake at 450°F until cheese melts, about 5 minutes. Top nachos evenly with tomatoes, scallions, and jalapeños.
  4. Serving size: ⅛ of nachos