Claudia Zapata

is a healthy foodie and fitness enthusiast who loves wine and chocolate and whines about push-ups.

Sweet potato nachos

Written By: Claudia Zapata, MS, RDN

Let's fiesta

15 mins prep

30 minutes to cook

Serves 4

“Wow, these are better than I thought they’d be,” Sean said after grabbing his 5th or 6th bite. It was my first time making sweet potato nachos, but I was confident they’d be delicious, because the ingredients were fresh, and the end result, colorful and pretty. Beautiful food always takes it up a notch or two for me.

This easy recipe is more assembly than cooking, and like many of my dishes, you can quickly make it you own by using whatever toppings you prefer or have on hand. The only musts are the sweet potato rounds and the beans, which help keep the other toppings in place. I also wouldn’t omit the avocado crema, because it’s that delicious. Oh, and the cabbage adds that perfect crunch. In any case, regardless of what  you decide to throw on these babies, you do want to prep and chop the ingredients beforehand, because the sweet potato rounds are ready to go in less than 10 minutes. The only thing that’s faster is the cleanup since you serve these directly from the parchment-lined sheet pan – another huge bonus in my book.

Try them for game day or your next family get-together or indoor movie night. You might also add a fried egg or two and serve the nachos for brunch.



For the nachos: 

2 sweet potatoes, sliced 1/4” thick

1 Tbsp avocado oil 

Salt, cumin and chile powder 

1 can (or fresh) refried black or pinto beans, warmed

1/2 cup to 3/4 cup shredded cheese (optional)

1 large tomato – seeded, cored and diced

1/2 cup red cabbage, thinly shredded 

1 jalapeño, thinly sliced 

1 small bunch of cilantro, chopped 

1 lime


For the avocado crema:

1 avocado

1 jalapeno, stem and seeds removed

juice of one lime

1 garlic clove

⅓-1/2 cup water

1 tbsp olive oil

¼ tsp salt

Recipe Instructions

  1. Preheat oven to 400 degrees. 
  2. Place sweet potatoes in a bowl and toss with avocado oil and a sprinkle each of salt, cumin and chile powder. 
  3. Make the avocado crema by placing all the ingredients in a blender or small food processor and set aside. Adjust water to achieve desired consistency for drizzling. 
  4. Line a medium sheet pan with parchment paper. Place sweet potato rounds in a single layer. Roast for 5-7 minutes, turn and roast for another 2 minutes. Remove from oven and add a dollop of refried beans and a sprinkle of cheese to each. Return to the oven and cook for another minute or two until cheese is melted. 
  5. Remove from oven and top potato slices with tomatoes, cabbage, jalapeño and cilantro and then drizzle with avocado crema, a squeeze of lime and salt to taste. 
  6. Serve immediately on the hot sheet pan and enjoy. 

Serve With

One of my delicious salads!

Pairs Well With

A chilled Riesling

Claudia’s Tip

Buy even, round sweet potatoes so the slices are a little larger for picking up, and use a butter knife to spread the refried beans on the rounds.