Sweet Potato Nachos

Food

Sweet Potato Nachos start with seasoned and roasted sweet potato fries that get topped with crisp corn, savory black beans, and loads of cheese! Bake the fries, drizzle on the best chili-lime sauce, add your favorite toppings, and devour!

Sweet Potato Nachos fresh out of the oven

Sweet Potato Nachos fresh out of the oven

These Sweet Potato Nachos are a part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Sweet Potato Nachos

Nachos are always one of our quick go-to meals and this is one of the easiest nacho recipes ever! Today we’re changing up nachos a bit, and instead of chips, we’re using crispy, perfectly seasoned sweet potato fries. As much as I love tortilla chips, I may never go back — sweet potato fries as a nacho base makes for a total home run!

To ensure these nachos are filling and satiating we load in plenty of plant-based protein by adding an entire can of black beans. While these certainly can be served as an appetizer (or for game day!), they also make a great, filling dinner. And there aren’t too many kids who would argue with nachos for dinner!

Ingredient shot-- image of all the ingredients used in this dish

Ingredient shot-- image of all the ingredients used in this dish

Sweet Potato Nacho Ingredients

  • Alexia® Crinkle Cut Sweet Potato Fries. If you’ve never tried these, you are in for a real treat! They’re mega flavorful, crispy on the outside, yet tender on the inside. They’re our favorite base for Sweet Potato Nachos! Here’s where to check to see if your local store carries them. We love Alexia’s crinkle-cut potatoes, but the sea salt sweet potato fries or waffle cut sweet potato fries will also work in this recipe. See “quick tip” box below.
  • Black beans. The prep on this is easy — simply drain and rinse! Be sure to thoroughly dry the beans after being rinsed so they don’t water down the nachos or make the sweet potato fries soggy.
  • Corn. Frozen or canned corn works great. We’ve also used sweet corn straight off the cob (uncooked) which adds a nice crunch to the nachos. Again, be sure to thoroughly dry the corn to avoid watering down the fries.
  • Colby jack cheese. You’ll rarely see a recommendation to use pre-shredded cheese (we typically recommend grating your own), but the point of these nachos is speed and ease. We like a Colby and Monterey jack cheese blend, but another great option would be sharp or extra-sharp Cheddar cheese.
  • Optional: cotija cheese. Cotija is typically near specialty cheeses in the grocery store. An easy alternative is queso fresco which is generally near mozzarella and refrigerated tortillas in the grocery store. Depending on the cheese used, you may want less than the recipe indicates. (Cotija is much saltier than queso fresco, so you’ll want a lot less of it.) This cheese is optional but adds a nice complementary flavor if you already have some in your fridge.

Can’t access the store-bought sweet potato fries? Make a double batch of these delicious
roasted sweet potatoes as the base for these nachos instead! [/quickitp]

Process shots-- Roast Potatoes; bake; add black beans and corn.

Process shots-- Roast Potatoes; bake; add black beans and corn.

Sweet Potato Nachos Toppings

To keep in theme with the simplicity of this meal, we keep the toppings to a minimum. We recommend a ripe, diced avocado (or guacamole) and loads of a quick chili-lime sauce (more on this below). A sprinkle of cilantro is also a nice topping to add in some freshness, but not entirely necessary.

This sauce is easy! While the nachos are baking, it’s the perfect amount of time to whisk together a few ingredients and the sauce is ready to go. No blender needed! Below are a few quick tips:

  • We love Hellman’s/Best Foods® mayonnaise best in this sauce. It has a robust flavor without being too sweet. We recommend a full-fat mayo for the best flavor and thickness on these Sweet Potato Nachos.
  • As for spiciness, I’d rate the dressing to be very slightly spicy. If you’d like to make it milder, reduce or omit the hot sauce and be sure to use McCormick® seasonings. (We find them very mild.) Keep in mind that reducing or omitting spice will reduce the overall flavor of the sauce.

    • Alternatively, amp up the heat by adding in 1/8 teaspoon cayenne pepper.
  • The sauce calls for lime juice and zest. If you use citrus a lot when cooking/baking, having a good citrus juicer and microplane is invaluable!

Process shots-- Add cheese; continue baking; create sauce by adding ingredients to a bowl; stir well.

Process shots-- Add cheese; continue baking; create sauce by adding ingredients to a bowl; stir well.

Recipe Tips

  • Don’t overcrowd the pan: If the sweet potato fries are too close to each other or overlapping they’ll steam instead of roast. I recommend using an extra-large sheet pan (15 x 21 inches) or two large sheet pans. I like these pans-they’re 15×21 inches and work perfectly for these Sweet Potato Nachos.
  • Serve quickly: These finished nachos don’t sit well. I recommend having all the toppings ready before the nachos are pulled out of the oven. As soon as the cheese is melted on top, remove the nachos, top them quickly, and eat right away. If you’re concerned about finishing all the nachos in one sitting, halve the recipe!

More sweet potato recipes

Sweet Potato Nachos

Sweet Potato Nachos start with seasoned and roasted sweet potato fries that get topped with crisp corn, savory black beans, and loads of cheese! Bake the fries, drizzle on the best chili-lime sauce, add your favorite toppings, and devour!

Sweet Potato Nachos

Sweet Potato Nachos start with seasoned and roasted sweet potato fries that get topped with crisp corn, savory black beans, and loads of cheese! Bake the fries, drizzle on the best chili-lime sauce, add your favorite toppings, and devour!

Ingredients

  • 2 bags (20 oz. each, 566g each) crinkle-cut & seasoned sweet potato fries Note 1
  • 1-1/2 cups (192g) frozen corn
  • 1 can (15.25oz, 432g) black beans, drained & rinsed
  • 2 cups (173g) Colby jack cheese shredded
  • Optional: 1 large, ripe avocado, fresh cilantro, cotija cheese

Sauce

  • 1/4 cup (55g) regular, full-fat mayo
  • 1-1/2 tablespoons lime juice (+ 1/4 teaspoon zest) 1-2 large limes
  • 1/4 teaspoon each: chili powder, paprika paprika
  • 1/2 teaspoon Sriracha or hot sauce

Instructions

  • BAKE FRIES: Follow directions to bake sweet potato fries. For Alexia fries: Preheat the oven to 425 degrees F. Lightly grease an extra-large 15×21-inch pan (or 2 smaller sheet pans) with cooking spray and generously space fries so they can get nice and crispy. Flip halfway through the bake time.

  • NACHOS: Once baked, position all the fries closely together on sheet pan. Sprinkle black beans, then corn, and finally cheese in one equal layer evenly over all the fries. Bake for another 5-10 minutes or until cheese is nicely melted.

  • SAUCE: Meanwhile, in a small bowl, combine all sauce ingredients and, using a whisk, briskly whisk together until smooth. Season to taste. (I add 1/4 tsp. salt and 1/8 tsp. pepper.) Set out toppings so you’re ready to go as soon as the cheese is melted.

  • ENJOY: Remove the nachos and top immediately with any desired toppings — we love a chopped avocado, cilantro, a light sprinkle of Cotija, and lots of sauce. Enjoy!

Recipe Notes

Note 1: Sweet Potato Fries: We love these Alexia Crinkle Cut Sweet Potato Fries in this recipe. Here’s where to check if your local store carries them.

  • Don’t overcrowd the pan: if the sweet potato fries are too close to each other or overlapping they’ll steam instead of roast. Use 2 sheet pans if needed.

Leftovers: These finished nachos don’t sit well. I recommend having all the toppings ready before the nachos are pulled out of the oven. As soon as the cheese is melted on top, remove the nachos, top them quickly, and eat right after. If you’re concerned about finishing all the nachos in one sitting, halve the recipe!

Nutrition Facts

Serving: 1serving | Calories: 1209kcal | Carbohydrates: 119g | Protein: 32g | Fat: 70g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1894mg | Potassium: 1743mg | Fiber: 23g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 21mg | Calcium: 427mg | Iron: 7mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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