Forget everything you think you know about nachos. These Sweet Potato Nachos flip the script—crispy roasted sweet potato rounds replace traditional chips, giving you caramelized edges, soft centers, and a naturally sweet base that pairs perfectly with savory toppings. They’re layered with seasoned black beans, juicy tomatoes, and drizzled in a vibrant avocado cilantro cream that takes them over the top.
This is comfort food done smarter. You get the fun and flavor of nachos with more fiber, more nutrients, and zero grease. The sweet potatoes bring beta-carotene, vitamin C, and potassium to the party, while the avocado cream adds healthy fats and a hit of limey brightness.
It’s a recipe built for sharing but also great for meal prep. The roasted rounds can be made ahead, and the toppings prepped in advance. Assemble when ready to serve, whether it’s for a game night, potluck, or just a next-level lunch.
And it’s endlessly customizable. Keep it simple or pile on extras like corn, jalapeños, scallions, or shredded chicken. Vegetarian, gluten-free, and made from whole foods, this is a dish that fits into just about any dietary preference.
Each bite has contrast—the crispness of the roasted potato, the creaminess of the avocado sauce, the zing of fresh lime, and the depth from cumin-spiced beans. It’s everything you want from nachos, just elevated and way more nourishing.
The avocado cilantro cream is a total game-changer. It’s creamy, tangy, herby, and made in a blender in under five minutes. Use it generously, and don’t be surprised if you start making it just to drizzle on everything.
Plus, these nachos look beautiful on the plate. Bright colors, varied textures, and an artful drizzle of green sauce make them feel gourmet. They’re the kind of dish you bring to the table and get wow reactions before anyone even takes a bite.
Even better, they’re baked instead of fried. The sweet potato rounds get their crisp from high heat and olive oil—no deep fryer needed. It’s a healthier twist that doesn’t compromise on crunch.
You can even make them in the air fryer if you want to save time or get them extra crispy. Either way, you’re getting a version of nachos that satisfies the craving without the crash.
This recipe also doubles as a fun way to get more veggies in, especially for kids or picky eaters. Who can resist nachos, especially ones that taste this good?
Serve it with lime wedges and a sprinkle of sea salt for maximum impact. Pair with a fresh side salad or enjoy as-is—it’s hearty enough to stand alone.
Whether you’re eating plant-based, gluten-free, or just want something new for Taco Tuesday, Sweet Potato Nachos with Avocado Cilantro Cream are here to deliver.
Make them once and they’ll become part of your regular rotation. Fresh, flavorful, and totally satisfying.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Nachos:
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- Optional: corn, jalapeño slices, green onions, shredded chicken
For the Avocado Cilantro Cream:
- 1 ripe avocado
- 1/2 cup fresh cilantro
- 1 garlic clove
- Juice of 1 lime
- 2 tablespoons olive oil
- 2-4 tablespoons water (to thin)
- Salt to taste
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, pepper, and smoked paprika. Arrange in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until golden and crispy at the edges.
- While the potatoes roast, warm the black beans in a skillet with cumin and a pinch of salt.
- In a blender, combine all avocado cream ingredients and blend until smooth, adding water as needed.
- Arrange roasted sweet potatoes on a serving platter. Top with black beans, cherry tomatoes, red onion, and any optional toppings.
- Drizzle generously with avocado cilantro cream. Serve immediately.
Tips:
- Use a mandoline for even sweet potato slices.
- Don’t overcrowd the pan—give the rounds space to crisp.
- Make the avocado sauce ahead and store chilled for up to 2 days.
Why You’ll Love This Recipe:
- It’s fun, vibrant, and totally satisfying.
- Sweet potatoes bring a natural twist to classic nachos.
- That avocado cilantro cream? Next level.
- Perfect for parties, meal prep, or healthy snacking.
These Sweet Potato Nachos with Avocado Cilantro Cream take nachos to a whole new level. Crispy, colorful, and covered in flavor, they’re the perfect balance of indulgent and nourishing.
