Loaded Sweet Potato Nachos

These sweet potato nachos swap tortilla chips for roasted sweet potato rounds, then load them with seasoned taco beef, melted cheese, fresh pico de gallo, avocado, and sour cream. The sweet potatoes get caramelized around the edges and stay sturdy enough to hold all the toppings, turning nachos into a healthier filling dinner that still has everything I love about the original. 

Why You'll Love These Viral Sweet Potato Nachos

I’ve been on a bit of a sweet potato kick lately, especially with viral recipes like my stuffed sweet potatoes and sweet potato beef bowl. So when I started seeing loaded nachos made with sweet potato rounds instead of tortilla chips, I knew I had to make my own version.

I was shocked by how well the sweet potatoes actually work as the base. Roasting them until the edges caramelize gives you enough structure to loaded them up with taco beef, melted cheese, pico, avocado, and sour cream without everything turning into a mess.

I also like that this can be a complete dinner without the guilt of eating a whole bag of chips. You still get all of those taco-style toppings, but the roasted sweet potatoes make a healthier, more filling base.

Ingredients

• 3-4 sweet potatoes, peeled and cut into ¼ inch medallions
• 1 pound ground beef
• 2 avocados
• ⅓ cup shredded cheese
• ¼ cup sour cream
• 2 tablespoons taco seasoning
• 4 Roma tomatoes, medium diced
• ½ red onion, small diced
• 2 tablespoons fresh cilantro, finely chopped
• Additional toppings: cilantro, lime, jalapeño, cotija cheese

Ingredient Notes

• Sweet potatoes: Cut them into even ¼-inch rounds so they roast at the same rate and get caramelized around the edges without drying out. Try to choose sweet potatoes that are similar in width so the rounds are fairly uniform.
• Ground beef: I like 80/20 ground beef for the most flavorful taco filling, but leaner beef works too. Just drain off any excess grease before adding the taco seasoning so the beef doesn’t make the sweet potatoes soggy.
• Taco seasoning: Use your favorite store-bought blend or homemade taco seasoning. Since brands vary quite a bit in salt and spice, taste the beef before adding any extra salt.
• Roma tomatoes: Roma tomatoes work especially well for the pico because they’re firm and less watery than many other varieties. If your tomatoes are especially juicy, drain off some of the excess liquid before adding the pico to the nachos.
• Avocado: Use ripe avocados that give slightly when gently pressed. You can slice them or mash them, but I like adding them right before serving so they stay fresh and don’t brown.
• Cheese: Cheddar, Monterey Jack, or a Mexican-style blend all melt well here. Freshly shredded cheese melts more smoothly than pre-shredded and gives you a better cheesy layer over the taco beef.

How to Make Sweet Potato Nachos

Step 1: Prep the sweet potatoes

Preheat your oven to 400°F. Peel the sweet potatoes and cut each one into ¼ inch medallions. You need them thick enough to hold the toppings, and try to cut them as even as possible.

Step 2: Season and roast

Add the medallions to a foil-lined baking sheet and toss with oil, salt, and pepper to coat. Bake for 25 minutes, until starting to get a bit crisp on the edges.

Step 3: Make the pico de gallo

While the sweet potatoes roast, add the diced Roma tomatoes, chopped cilantro, and diced red onion to a medium bowl. Add a squeeze of lime juice and season with salt to taste.

Step 4: Cook the taco beef

In a large skillet over medium-high heat, cook the ground beef until browned. Drain off the excess grease, then add the taco seasoning and a small splash of water to help create a sauce. Cook for 1 more minute to develop the seasoning flavor. Remove from the heat and set aside.

Step 5: Assemble the nachos

Assemble the nachos directly on the baking tray or on whatever platter you plan to serve them on. Start with a bottom layer of the roasted sweet potatoes, then add a big layer of the taco beef, followed by the shredded cheese. Top with the fresh pico de gallo, sliced or mashed avocado, and sour cream. Finish with additional toppings as desired.

Expert Tips for Crispy Sweet Potato Nachos

• Give the sweet potatoes room to roast. Arrange the rounds in a single layer with a little space between them. If they’re crowded or overlapping, they’ll steam instead of developing those browned, caramelized edges.
• Flip the sweet potatoes halfway through. This helps both sides brown and gives you a sturdier base for the taco beef and toppings.
• Let the potatoes get real color. Don’t pull them just because they’re fork-tender. I like to leave them in until the edges are visibly browned since those caramelized spots give the nachos much better flavor and texture.
• Melt the cheese before adding the cold toppings. Add the taco beef and cheese to the roasted sweet potatoes, then return the pan to the oven for a few minutes. Once the cheese is melted, add the pico, avocado, and sour cream.
• Drain the pico before adding it. Even Roma tomatoes release some liquid after sitting with salt and lime. Spoon the pico onto the nachos without the excess liquid so the sweet potato rounds stay firmer longer.
• Build them in a wide layer instead of a tall pile. Slightly overlapping the sweet potato rounds gives you more evenly loaded nachos and makes it easier to get beef, cheese, and fresh toppings in every serving.
• Serve them straight from the baking sheet. Sweet potato rounds naturally soften as they sit under the toppings, so these are best while the potatoes are still hot.

How To Store and Reheat Sweet Potato Nachos

In the refrigerator: For the best texture, store the roasted sweet potatoes, taco beef, and fresh toppings separately in airtight containers for up to 3-4 days. Keeping the pico, avocado, and sour cream away from the warm components prevents everything from becoming soggy.

To reheat: Reheat the sweet potato rounds and taco beef in a 375°F oven or air fryer until hot, then add fresh cheese for the last few minutes so it melts. Finish with the cold toppings after reheating.

If the nachos are already assembled: Store leftovers in an airtight container and refrigerate them, but expect the sweet potatoes to soften under the toppings. They’ll still taste good, but the texture won’t be as crisp as freshly assembled nachos.

To make ahead: Roast the sweet potatoes and cook the taco beef ahead of time, then refrigerate them separately. Prep the pico as well, but wait to slice the avocado and assemble the nachos until you’re ready to serve.

Sweet Potato Nachos FAQS

What are sweet potato nachos?

Sweet potato nachos use roasted sweet potato rounds in place of tortilla chips, then load them with classic nacho toppings. My version adds taco-seasoned ground beef, melted cheese, homemade pico de gallo, avocado, sour cream, cilantro, and jalapeños for a filling sheet-pan meal.

How thick should I slice sweet potatoes for nachos?

I recommend cutting the sweet potatoes into ¼-inch rounds. That gives them enough thickness to hold the beef and toppings while still allowing the edges to brown and caramelize in the oven.

Can I make sweet potato nachos in the air fryer?

Yes. Arrange the sweet potato rounds in a single layer in the air fryer and cook until tender with browned edges, working in batches if necessary. Add the beef and cheese near the end just long enough to melt the cheese, then finish with the fresh toppings after cooking.

What are the best toppings for sweet potato nachos?

Taco beef, melted cheddar or Mexican-blend cheese, pico de gallo, avocado, sour cream, jalapeños, cilantro, cotija, and fresh lime all work especially well. The combination of savory, creamy, spicy, and fresh toppings balances the natural sweetness of the roasted potatoes.

Are sweet potato nachos gluten-free?

Sweet potatoes, ground beef, cheese, avocado, and the fresh toppings are naturally gluten-free. If you need the entire recipe to be gluten-free, check the label on your taco seasoning and any packaged toppings or sauces to make sure they’re certified or labeled gluten-free.

More Viral Recipes to Try

• Loaded taco bowl
• Street corn beef bowl
• Hot honey chicken bowl
• Carrot button noodles
• Steak loaded potato skins