Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium sweet potatoes (about 1 1/2 lb / 680 g), cut into 1/3-inch (8–9 mm) rounds
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (240 g) salsa, divided
- 1/2 cup (50 g) shredded cheddar or Monterey Jack (light sprinkle)
- 1 ripe avocado, diced
- 1 jalapeño, thinly sliced
- 1/3 cup (80 g) plain Greek yogurt
- 1/4 cup (10 g) chopped cilantro
Do This
- 1) Heat oven to 425°F (220°C). Line 2 sheet pans with parchment.
- 2) Toss sweet potato rounds with oil + spices; spread in a single layer.
- 3) Roast 15 minutes; flip; roast 10–12 minutes more until crisp-tender.
- 4) Mix black beans with 1/2 cup salsa; spoon over potatoes.
- 5) Sprinkle with cheese; bake 4–5 minutes until melted.
- 6) Top with avocado, jalapeño, cilantro, and dollops of Greek yogurt; add remaining salsa as you like.
Why You’ll Love This Recipe
- Nacho vibes, weeknight-friendly: All the fun of nachos with a simple sheet-pan method.
- Crisp-tender sweet potato base: Roasted rounds hold toppings better than chips and stay satisfying.
- Balanced and customizable: Beans for protein, salsa for brightness, and fresh toppings to finish.
- Great for sharing: Easy to scale up for a casual dinner or game-day spread.
Grocery List
- Produce: 2 medium sweet potatoes, 1 ripe avocado, 1 jalapeño, 1 bunch cilantro (you’ll use 1/4 cup chopped)
- Dairy: Shredded cheddar or Monterey Jack (about 1/2 cup), plain Greek yogurt (about 1/3 cup)
- Pantry: Olive oil, chili powder, ground cumin, smoked paprika, kosher salt, black pepper, 1 can black beans (15 oz), salsa (at least 1 cup)
Full Ingredients
Sweet Potato “Chip” Base
- 2 medium sweet potatoes (about 1 1/2 lb / 680 g), scrubbed and cut into 1/3-inch (8–9 mm) rounds
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Warm Toppings
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (240 g) salsa, divided (use 1/2 cup to warm with beans; reserve 1/2 cup for serving)
- 1/2 cup (50 g) shredded cheddar or Monterey Jack (a light sprinkle)
Fresh Finish
- 1 ripe avocado, diced
- 1 jalapeño, thinly sliced (remove seeds for less heat, if you like)
- 1/4 cup (10 g) chopped fresh cilantro
- 1/3 cup (80 g) plain Greek yogurt (for dollops or drizzling)
Optional (Nice Extras)
- 1–2 tsp lime juice (for the avocado or for finishing)
- Hot sauce, to taste
- 1/4 tsp extra salt, to finish (only if your salsa/beans are low-sodium)
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pans
Arrange 2 oven racks near the middle of the oven (or use 1 rack and bake in batches). Preheat to 425°F (220°C). Line 2 rimmed sheet pans with parchment paper for easier flipping and cleanup.
Step 2: Slice the sweet potatoes into sturdy rounds
Scrub the sweet potatoes well (no need to peel unless you prefer it). Slice into 1/3-inch (8–9 mm) rounds. Try to keep the thickness consistent so they roast evenly and become crisp-tender at the same time.
Tip: If some end pieces are smaller, keep them on one pan so you can pull them early if needed.
Step 3: Season and arrange in a single layer
In a large bowl, toss the sweet potato rounds with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Spread the rounds out in a single layer across the prepared sheet pans with a little space between pieces. Crowding traps steam and makes them softer instead of crisp-tender.
Step 4: Roast until crisp-tender (flip halfway)
Roast for 15 minutes. Remove the pans and flip each round using a spatula (or tongs).
Return to the oven and roast for 10–12 minutes more, until the rounds are tender in the center and the edges look a bit toasty and lightly crisped. (Total roasting time: 25–27 minutes.)
Step 5: Warm the beans with salsa
While the sweet potatoes finish roasting, stir together the drained black beans with 1/2 cup (120 g) salsa in a small bowl. This lightly coats the beans and helps them warm quickly in the oven without drying out.
Step 6: Top, melt, and bring it all together
When the sweet potato rounds are crisp-tender, spoon the bean-and-salsa mixture over the rounds (a little on each piece, nacho-style). Sprinkle with 1/2 cup (50 g) shredded cheese, keeping it light so the sweet potatoes stay the star.
Return to the oven for 4–5 minutes, just until the cheese melts.
Step 7: Finish with fresh toppings and serve right away
Top the hot nachos with diced avocado, jalapeño slices, and chopped cilantro. Add dollops of Greek yogurt (or thin it with 1–2 tsp water and drizzle it on).
Serve immediately with the remaining 1/2 cup salsa on the side for dipping or spooning over the top.
Pro Tips
- Cut evenly for even crisp-tender rounds: Aim for 1/3-inch thickness. Too thin and they can burn; too thick and they won’t crisp at the edges.
- Don’t crowd the pan: If the rounds overlap, they steam and soften. Use two pans or bake in batches.
- Flip for better browning: Turning the rounds halfway through is the difference between “soft” and “crisp-tender.”
- Light cheese, big flavor: A modest 1/2 cup still gives melt and comfort without burying the other toppings.
- Finish fresh: Add avocado, jalapeño, cilantro, and yogurt after baking so they stay bright and cool against the warm base.
Variations
- Spicier: Use a hot salsa, keep jalapeño seeds, and add 1/4 tsp cayenne to the sweet potato seasoning.
- Dairy-free: Skip the cheese and use a dairy-free shredded cheese alternative; replace Greek yogurt with a thick unsweetened plant-based yogurt.
- More protein: Add 1 cup (140 g) cooked shredded chicken or 8 oz (225 g) cooked ground turkey seasoned with taco spices along with the beans.
Storage & Make-Ahead
These are best served right after baking (the sweet potato rounds are at their crispiest then). If you have leftovers, store components separately when possible: sweet potato rounds in an airtight container for up to 4 days, and bean mixture for up to 4 days. Reheat sweet potato rounds on a sheet pan at 400°F (205°C) for 8–10 minutes to re-crisp, then add beans and cheese and bake 3–4 minutes more. Add avocado, cilantro, jalapeño, and Greek yogurt fresh after reheating.
Nutrition (per serving)
Approximate, based on 4 servings: 360 calories, 12 g protein, 11 g fat, 55 g carbs, 12 g fiber, 9 g sugar, 650 mg sodium.
