These Sweet Potato Nachos are like a healthier, cozier version of the classic—no chips, just roasted rounds of sweet potatoes layered with melty cheese, crumbled bacon, and scallions.
It’s part snack, part meal, and totally flexible depending on what you’ve got in the fridge.
Jump to RecipeThey’re perfect when you want something that feels indulgent but still leans wholesome. I’ve served them as vegetarian appetizers (just skip the bacon), meatless weeknight dinners, and even tailgate-style sides.
They’re always a hit.
Fair warning: you’ll need a fork. These nachos are soft and gooey, not crunchy and grab-by-the-chip. And that’s exactly why they’re so good.
Sweet Potato Nachos
4
servingsKeep the screen of your device on
Ingredients
2 large sweet potatoes, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 ⁄2 teaspoon salt
1 ⁄4 teaspoon pepper
1 ⁄2 teaspoon paprika
1 cup shredded cheddar cheese
1 ⁄4 cup cooked crumbled bacon
2 tablespoons sliced green onions
Optional: sour cream for serving
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice sweet potatoes into 1/4-inch rounds. No need to peel—skins get crisp in the oven. (If you prefer a softer texture, go ahead and peel them.)
- Toss rounds with olive oil, salt, pepper, and paprika.
- Spread on the prepared baking sheet in a single layer. Bake for 20–25 minutes, flipping once, until browned on the edges and fork-tender.
- Layer half the roasted sweet potato rounds in a small baking dish. Sprinkle with half the cheese and bacon.
- Repeat with remaining rounds, cheese, and bacon.
- Return dish to oven and bake for another 5–7 minutes, until cheese is melted and bubbly.
- Top with sliced green onions and serve warm—with a fork.
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Make-Ahead Tip
Roast the sweet potato rounds up to a day ahead and refrigerate. When you’re ready, just layer with toppings and bake until bubbly. It makes weeknight prep or party hosting way easier.