Loaded Sweet Potato Nachos

Name: Loaded Sweet Potato Nachos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 large sweet potatoes sliced into 1/4-inch rounds; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 teaspoon chipotle chili powder; 1 1/2 cups shredded Cheddar cheese; 1 pound cooked chicken (diced or shredded); 1 jalapeño (sliced); 1/4 cup sliced black olives; 1/4 cup chopped cilantro; 1 large avocado (diced); 2 Roma tomatoes (diced); 4 radishes (thinly sliced); Sour cream or Greek yogurt for serving

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Loaded Sweet Potato Nachos are a fun twist on the classic snack, combining the natural sweetness of sweet potatoes with a whole slew of savory toppings. This nachos recipe is quick and easy to prepare, easy to customize to suit your family’s tastes, and perfect for any occasion. Whether you’re hosting a party or looking for a fun new snack for family movie night, these loaded sweet potato nachos will not disappoint.

Need more snacks that aren’t junk food? You’ll love this chocolate avocado bread, and I bet you go crazy for this maple pecan granola, too!

What are loaded nachos?

Nachos, while sometimes synonymous with the loaded kind, actually just refers to tortilla chips and cheese or other toppings. Loaded nachos are more typically known for including numerous toppings such as cheese, salsa, tomatoes, jalapenos, lettuce, guacamole, and more. In the case of this recipe, these loaded sweet potato nachos skip the tortilla chips altogether and use thinly sliced and baked sweet potatoes as the base.

What can I put on my nachos?

What can’t you put on nachos? That’s the real question! I like to just about empty my fridge when we make nachos. While this recipe uses jalapenos, olives, chicken, tomatoes, cheese, and radishes, there are plenty of other options for toppings. Here are some of our favorites:

Cheese: Start with a generous layer of shredded cheese. Cheddar seems like the obvious choice, but I really enjoy Monterey Jack. Tex-Mex jalapeno cheese will work well, too.
Protein: Besides chicken, you can add cooked and seasoned ground beef or pulled pork. Yum! For a vegetarian option, include black beans, grilled tofu, or roasted vegetables.
Fresh Vegetables: Clean out your vegetable drawer and throw on toppings like bell peppers, red onions, shredded lettuce, or corn kernels.
Guacamole: Guacamole adds a creamy, richness to your nachos. You don’t have to buy it, either. Just mash ripe avocados with lime juice, diced onions, cilantro, and a pinch of salt.
Salsa: Scoop on your favorite salsa, whether it’s mild, medium, or spicy.
Sour Cream: Add a dollop of sour cream (or plain Greek yogurt) to add something refreshing and cool.
Fresh Herbs: Sprinkle some chopped cilantro, green onions, or fresh parsley on top to add a pop of color and a touch of fresh flavor.
Hot Sauce: If you’re into spicy food, drizzle your nachos with your favorite hot sauce or add some crushed red pepper flakes for a touch of heat.

Ingredients

Sweet Potatoes: Sweet potatoes can be substituted with regular potatoes or even a combination of both. Of course, you can always use a bag of tortillas if you prefer!
Olive Oil: You can use any other cooking oil such as vegetable or avocado oil.
Salt
Chipotle Chili Powder: If you don’t have chipotle chili powder on hand, you can substitute it with regular chili powder or smoked paprika, with a slightly different flavor.
Shredded Cheddar Cheese: Tryt other varieties of cheese, like Monterey Jack, pepper Jack, or a blend of your favorite cheeses. For a non-dairy option, try vegan cheese from your local grocery store, although keep in mind, it may not melt as well as milk-based cheese.
Chicken: If you prefer a different protein, such as beef, turkey, or pork, go ahead and use that instead. For a vegetarian version, you can use black beans or grilled tofu.
Jalapeño: If you’re not a fan of spicy food, you can omit the jalapeño slices or substitute them with bell peppers for a milder flavor.
Black Olives: If you’re not a fan of olives, you can skip them or substitute with pickled jalapeños or sliced green onions for a different tangy element.
Cilantro: If you’re not fond of cilantro, you can replace it with fresh parsley or basil.
Avocado: If avocados aren’t available, you can omit them or substitute with guacamole or a spoonful of avocado salsa for that creamy goodness.
Roma Tomatoes: Any type of ripe tomatoes can be used instead of Roma tomatoes. Try cherry or vine-ripened tomatoes for a burst of sweetness.
Radishes: If radishes aren’t your thing, you can substitute them with thinly sliced cucumbers or red onions for a crunchy and vibrant bite.
Sour Cream or Greek Yogurt: Choose your preferred creamy topping based on your taste preferences. You can use regular sour cream, light sour cream, or opt for Greek yogurt for a tangy and healthier alternative.

Step by Step Instructions

STEP ONE: Preheat the oven and prep the sweet potatoes. Preheat the oven to 400 degrees. Wash and dry 2 large sweet potatoes. Slice into 1/4 inch rounds. Place the sweet potatoes on a sheet pan. Drizzle with olive oil, and sprinkle with salt, pepper, and chipotle chili powder.

STEP TWO: Bake. Bake for 25 minutes. Remove from the oven and sprinkle with cheddar cheese, cooked chicken, black olives, and jalapeños. Bake until the cheese has melted.

STEP THREE: Serve. Serve with avocado slices, sour cream (or Greek yogurt), radish slices, and diced tomatoes.

Tips and Recipe Notes

You can use rotisserie chicken or leftover chicken
Slice your avocado right before serving so it doesn’t turn brown.
Cut your sweet potato rounds as uniformly as possible for even cooking.
Try to buy long, skinny sweet potatoes for this recipe.
Keep a close eye on these while they’re cooking. Remove the tray when the cheese is fully melted.

How to Store Leftovers

In the fridge: If you have any leftovers, store them in an airtight container in the refrigerator. Separate the toppings from the sweet potato rounds to maintain their individual textures. Consume the leftovers within 2-3 days.

In the freezer: While it’s not recommended to freeze the fully assembled loaded nachos, you can freeze the cooked sweet potato rounds separately. After baking and cooling, place the sweet potato rounds in a freezer-safe container or bag with parchment paper between each layer so they don’t stick. Freeze them for up to 3 months. When you’re ready to enjoy them again, thaw and reheat before adding your toppings.

How to Reheat

To reheat the sweet potato rounds, place them on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through. Add the toppings and finish under the broiler for a few minutes until the cheese is melted and bubbly.

Can I Make This Recipe Ahead of Time?

While the sweet potato rounds can be prepped ahead of time, it’s best to assemble and bake the nachos just before serving. However, you can save time by prepping the toppings in advance and storing them separately until ready to use.

Can This Recipe Be Made Gluten-Free?

Yes, this recipe is naturally gluten-free! Just double-check any packaged ingredients you use, such as seasonings and toppings.

FAQs

Can I make this recipe vegan?

Yes! Use vegan cheese alternatives, skip the chicken, and opt for plant-based protein options like black beans or grilled tofu.

Can I make this recipe spicy?

Yes, you can increase the spice level by adding more chipotle chili powder or by including additional jalapeño slices or hot sauce to the toppings.

Can I use frozen sweet potato slices instead of fresh ones?

Fresh sweet potatoes are recommended for the best results. Frozen sweet potato slices may become too mushy when baked.

Can I use a different type of potato for this recipe?

Yes, you can use regular potatoes or even a combination of sweet and regular potatoes for a twist on the flavors and textures.