Sheet-Pan Sweet Potato Nachos

$- 2 large sweet potatoes, thinly sliced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or a blend) - 1 jalapeño, sliced (optional) - ½ cup diced tomatoes - ¼ cup green onions, chopped - ½ cup avocado, diced - Fresh cilantro for garnish - Sour cream or Greek yogurt for serving (optional) Each serving provides a good mix of nutrients. You'll get about: - Calories: 350 - Protein: 15g - Fat: 14g - Carbohydrates: 48g - Fiber: 10g - Sugar: 6g This dish is rich in vitamins A and C from sweet potatoes. It also offers fiber from beans and corn. If you cannot find sweet potatoes, you can use regular potatoes. They will change the flavor but will still taste great. For a dairy-free option, try plant-based cheese. If you want less spice, omit the jalapeños or swap them for bell peppers. You can also use canned corn if fresh or frozen isn’t available. Start by preheating your oven to 425°F (220°C). This step is key for roasting. Next, grab two large sweet potatoes. You want to slice them thinly. Thin slices cook better and crisp up nicely. In a large bowl, add the sweet potato slices. Pour in one tablespoon of olive oil. Then, sprinkle in one teaspoon each of smoked paprika, garlic powder, and cumin. Add salt and pepper to taste. Toss everything together until the sweet potatoes are well coated. This mix adds great flavor. Now, line a large baking sheet with parchment paper. This helps with easy cleanup. Spread the sweet potato slices evenly on the sheet. Make sure they are in a single layer to roast well. Place the baking sheet in the preheated oven. Roast the sweet potatoes for 20 minutes. Halfway through, flip the slices. This step ensures they cook evenly. After 20 minutes, the sweet potatoes should be tender and golden brown. Take the baking sheet out of the oven. Now, it’s time to layer on the toppings. Start with one cup of black beans that you’ve drained and rinsed. Next, add one cup of corn kernels, either fresh or frozen. If you like some heat, add sliced jalapeños as well. Sprinkle one cup of shredded cheese over everything. You can use cheddar or a cheese blend. Return the pan to the oven for another 5 to 7 minutes. You want the cheese to melt and get bubbly. Once the cheese is melted, take the nachos out of the oven. Top with diced tomatoes, chopped green onions, and diced avocado. Finish with fresh cilantro for a burst of flavor. Serve immediately, adding sour cream or Greek yogurt on the side if you wish. Enjoy your tasty creation! To get soft and tasty sweet potatoes, slice them thin. Aim for about 1/8 inch thick. This size cooks evenly and turns crispy. Toss them well with olive oil and spices. Make sure every slice gets coated. Spread them out on the pan. Avoid overlapping to ensure they cook nicely. Flip them halfway through cooking for even browning. For the best cheese melt, use shredded cheese. It melts faster than slices. After the sweet potatoes are cooked, add cheese on top. Return the pan to the oven for just 5-7 minutes. Keep an eye on it. You want the cheese bubbly and slightly golden. This gives that perfect nacho look that is hard to resist. Feel free to get creative with your nachos! You can add different toppings based on your taste. Try black olives or fresh peppers for extra flavor. Swap black beans for pinto beans if you prefer. You can also use different types of cheese. A blend of cheeses can add depth to the flavor. For a spicy kick, add more jalapeños or hot sauce. The options are endless, so have fun! {{image_2}} You can easily make this dish vegetarian or vegan. For a vegan version, simply skip the cheese or use a plant-based cheese instead. You can also add more veggies. Try using bell peppers, zucchini, or mushrooms. These options add flavor and nutrients while keeping your dish fully plant-based. Cheese can change the flavor of your nachos. If you want a sharp taste, use aged cheddar. For a creamier texture, mozzarella works well. You can also blend different cheeses for more depth. A mix of pepper jack and cheddar adds a nice kick. Experiment to find your favorite combo! Toppings can make your nachos special. Instead of avocado, try guacamole for creaminess. You can add pico de gallo for a fresh taste. For crunch, consider adding chopped radishes or pickled onions. Jalapeños give heat, while sour cream or Greek yogurt adds creaminess. Get creative with your toppings! To keep your nachos fresh, store them in an airtight container. Let them cool before sealing. Place them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Avoid stacking the nachos to prevent sogginess. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10-15 minutes. This method keeps them crispy. You can also use a microwave, but they may get soft. To freeze nachos, first, separate the toppings from the sweet potatoes. Store the sweet potatoes in a freezer bag. You can freeze toppings like black beans and corn in separate bags. This way, you can enjoy your nachos fresh later. They can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can use regular potatoes. They will taste different but still work. I suggest using russet or Yukon gold. Slice them thinly, just like sweet potatoes. The cooking time may change slightly. Check for doneness after 20 minutes. To add spice, try these tips. First, add more jalapeños. You can slice them thin or leave the seeds in. Another option is to sprinkle cayenne pepper on top. Use a spicy cheese blend for a kick. You can even add hot sauce to the toppings. Sweet potato nachos pair well with many sides. You can serve them with sour cream or Greek yogurt. Guacamole is another great choice. Fresh salsa adds freshness and flavor. Try a simple green salad on the side for a balanced meal. In this post, we covered sweet potato nachos from start to finish. We reviewed key ingredients, nutritional facts, and helpful swaps. You learned step-by-step how to prepare, roast, and assemble your dish. I shared tips on cooking sweet potatoes and melting cheese. We also explored fun variations and storage methods for leftovers. Sweet potato nachos are easy to customize. Use the tips, tricks, and alternatives to make this dish your own. Enjoy your cooking adventure, and delight in every bite along the way!$

Indulge in a delicious and easy-to-make Sheet-Pan Sweet Potato Nachos recipe that's perfect for game day or a cozy night in! With layers of vibrant sweet potatoes, savory black beans, fresh corn, and melted cheese, this dish is a crowd-pleaser. Ready in just 40 minutes, it’s a healthy twist on a classic favorite. Click through to discover step-by-step instructions and make this tasty treat today!

Print Recipe Pin Recipe

Ingredients

2 large sweet potatoes, thinly sliced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (cheddar or a blend)

1 jalapeño, sliced (optional)

½ cup diced tomatoes

¼ cup green onions, chopped

½ cup avocado, diced

Fresh cilantro for garnish

Sour cream or Greek yogurt for serving (optional)

Instructions

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated.

Spread the seasoned sweet potato slices evenly on the prepared baking sheet in a single layer.

Roast in the preheated oven for 20 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.

Remove the baking sheet from the oven and layer the black beans, corn, and jalapeño slices evenly over the sweet potatoes.

Sprinkle the shredded cheese over the entire pan and return it to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.

Once done, take the nachos out of the oven and top with diced tomatoes, green onions, and avocado.

Garnish with fresh cilantro and serve immediately with sour cream or Greek yogurt on the side if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4