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Loaded Sheet Pan Sweet Potato Nachos
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Loaded Sheet Pan Sweet Potato Nachos

Loaded Sheet Pan Sweet Potato Nachos are made with a base of sweet potato nachos and then topped with a creamy sauce, black beans, and all your favorite nacho toppings.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 -6 servings
Author: Stephanie


  • 3 medium sweet potatoes
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • kosher salt
  • 1 tbsp. coconut oil
  • 2 ounces cream cheese
  • 1/2 cup plain greek yogurt
  • 8 ounces shredded Monterey Jack cheese divided
  • 1/2 tsp. garlic powder
  • couple dashes hot sauce
  • optional toppings:
  • black beans 15 ounce can
  • medium tomato
  • 1/4 red onion chopped
  • jalapeno seeded and chopped
  • cilantro


  • Preheat oven 375 degrees and line large sheet pan with parchment paper.
  • Peel sweet potatoes and slice with mandolin slicer( I used 1/8 thickness setting).
  • Place sweet potatoes in large mixing bowl.
  • Add coconut oil, chili powder, and cumin. Combine well using your hands to gently coat all the potatoes.
  • Place on sheet pan and sprinkle with kosher salt.
  • Bake 15 -20 minutes turning once during process.
  • Remove from oven and reduce heat to 300 degrees.
  • Meanwhile in medium sauce pan place cream cheese on low heat.
  • As cream cheese starts to soften about 1 minute add greek yogurt.
  • Continue to stir and till creamy and melted.
  • Add Monterey jack cheese reserving about 1/4 cup for additional topping.
  • Continue to stir a couple more minutes till cheese is completely melted.
  • Add garlic powder and hot sauce, stir and set sauce aside.
  • Nacho assembly:
  • Top with rinsed black beans, creamy cheese sauce, tomatoes, red onion, jalapeno and place back in the oven additional 10 minutes.
  • Remove from oven add cilantro and any additional cheese or toppings.


recipe can easily be adapted to Vegan by subbing cheese sauce and toppings.