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Sweet Potato Nachos

A fresh and healthy take using oil-free sweet potato chips that are loaded with your favorite toppings.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
Print Recipe


  • 4 sweet potatoes, cut into wedges
  • Smoked paprika, to taste
  • 2 cups black beans, cooked, rinsed
  • 1 cup salsa (optional)
  • 1 cup sweet yellow corn, roasted (optional)
  • 1 cup tomato, chopped
  • 1/2 cup cilantro, fresh, chopped (optional)
  • 1/2 cup green onion, chopped
  • 1/2 cup Kalamata olives, chopped (optional)
  • Cashew Sour Cream (optional)
  • Guacamole (optional)
  • Sunflower seeds (optional)


  1. Preheat oven to 450˚F.
  2. Place sweet potato wedges in a single layer on a nonstick baking sheet. Sprinkle with smoked paprika and bake 40-50 minutes, or until soft on the inside and crispy on the outside, flipping halfway.
  3. Heat black beans.
  4. Place wedges on a plate and top with remaining ingredients.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.