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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.

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.