Loaded Sweet Potato Nachos with Cayenne Sour Cream

Loaded Sweet Potato Nachos
Meghan Bassett
  • Yield: 4-6 servings


2 large sweet potatoes, peeled and cut into ¼
1tablespoon olive oil
salt and pepper
1 1/2cups black beans
1cup shredded Mexican cheese blend
1 green pepper, diced
1 jalapeño, diced
1/3cup chopped fresh cilantro
1/2cup sour cream
1/4teaspoon cayenne pepper
1/2teaspoon ground cumin


  1. Preheat oven to 400 degrees.
  2. Spread out sweet potato rounds in one thin layer using two rimmed baking sheets. Drizzle sweet potato rounds with olive oil and season with salt and pepper. Roast in the oven for 20 minutes, flip the rounds over, and return to the oven for another 15 minutes.
  3. While the sweet potatoes are cooking, combine sour cream, cayenne pepper, and ground cumin in a small bowl. Set aside in the refrigerator until ready to serve.
  4. Pile the cooked sweet potato rounds on one baking sheet. Top with a layer of black beans and cover evenly with cheese. Place the baking sheet in the oven and cook until the cheese in melted, approximately 3-5 minutes.
  5. Remove from oven and cover with the diced green pepper, jalapeño, and chopped cilantro. Add the sour cream to the center of the nachos. Serve immediately.

This recipe from Cake n’ Knife and Honest Cooking was republished with permission. It originally appeared as Loaded Sweet Potato Nachos.

Loaded Sweet Potato Nachos Recipe

Meghan Bassett