if you love nachos but want a more nourishing and flavorful twist, these crispy white sweet potato nachos with fire-roasted corn & avocado salad are exactly what you need!
thinly sliced white sweet potatoes are roasted until golden and crispy, then layered with melty cheese and topped with a fresh, zesty salad packed with fire-roasted corn, black beans, juicy tomatoes, creamy avocado, and a hint of spice.
every bite is the perfect balance of sweet, smoky, creamy, and crunchy.
what do these nachos taste like?
these nachos are an explosion of flavor, truly!!
the white sweet potatoes turn crisp around the edges but stay soft and slightly sweet in the center.
the melted cheese adds richness, while the fire-roasted corn salad brings a fresh contrast with bursts of smoky corn, creamy avocado, and a zingy lime dressing.
if you love a little heat, the jalapeño adds the perfect kick.
it’s everything you love about nachos—just lightened up and packed with even more flavor.
the perfect appetizer or side dish
these nachos are great for sharing, making them perfect for game nights, gatherings, or even as a fun side dish for taco night.
they’re hearty enough to stand on their own but also work alongside your favorite mains, like grilled veggies, tofu, or tacos.
how to make crispy sweet potato nachos
making these nachos is super simple:
- roast the sweet potatoes – slice them thinly, toss with avocado oil and seasoning, and roast until crispy.
- melt the cheese – once they’re golden, sprinkle shredded cheese on top and pop them back in the oven to melt.
- prepare the salad – toss fire-roasted corn, black beans, tomatoes, avocado, spinach and red onion with a zesty lime dressing.
- assemble – pile the fresh salad on top of the cheesy sweet potatoes, garnish with cilantro or your favorite greens and serve with lime wedges.
ingredient substitutions & variations
- swap the cheese – we used a dairy based cheese but you can use a dairy-free shredded cheese, or try crumbled feta for a tangy twist.
- switch up the protein – add crumbled tempeh, seasoned lentils, or even a dollop of guacamole for extra protein.
- try a different base – while white sweet potatoes work beautifully, you can also use regular orange sweet potatoes or thinly sliced russet potatoes for a classic feel.
storage tips
these nachos are best enjoyed fresh, but if you have leftovers:
- store the components separately – keep the roasted sweet potatoes in an airtight container in the fridge for up to 3 days. the salad can also be stored separately but is best eaten within 1-2 days.
- reheat for best texture – pop the sweet potato rounds back in the oven at 375°f for about 5-7 minutes to crisp them up again before adding the toppings.
ready to try them?
these crispy sweet potato nachos are so easy to make and absolutely delicious.
whether you serve them as an appetizer, snack, or fun side dish, they’ll be a guaranteed hit. let me know if you try them! 
if you like Healthy and Delicious Sweet Potato Nacho Salad, you’ll also love these other recipes of mine!
Healthy and Delicious Sweet Potato Nacho Salad
Course:
Prep time 15 minutes
APPROXIMATE MACROS
Calories: 278.5 kcal
Protein: 5.75g
Carbohydrates: 30.25g
Fats: 14g
Ingredients
-
for the sweet potato base:
2 large white sweet potatoes, sliced into 1/4-inch rounds
2 tbsp avocado oil
1/2 tsp sea salt and pepper to tastefor the toppings:
1 cup shredded cheese (or dairy cheese of choice)for the fire-roasted corn & avocado salad:
3/4 cup fire-roasted corn (fresh or frozen, thawed)
3/4 cup cherry tomatoes, diced
1/2 cup black beans, rinsed and drained
1/4 cup red onion, finely diced
1 small avocado, diced
1 small jalapeño, finely diced (optional)
1/2 cup chopped spinach
1 tbsp pickled jalapeño brine (or apple cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1 tsp honey or agave
1/4 tsp sea salt
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powderfor garnish:
chopped fresh cilantro
Directions
- prepare the sweet potatoes
preheat oven to 425°f and line a baking sheet with parchment paper. in a large bowl, toss the sweet potato slices with avocado oil, sea salt and pepper. - spread them in a single layer on the baking sheet and bake for 30 minutes, flipping halfway through, until golden and crispy.
- melt the cheese
sprinkle shredded cheese evenly over the crispy sweet potatoes. return to the oven for 3-5 minutes, or until the cheese is melted. - make the salad
in a bowl, mix fire-roasted corn, cherry tomatoes, black beans, red onion, avocado, jalapeño, and spinach. in a add the pickled jalapeño brine, olive oil, lime juice, honey or agave, sea salt, cumin, chili powder, garlic powder, and onion powder. pour over the salad and toss to combine. - assemble the nachos
spoon the fire-roasted corn salad over the cheesy sweet potatoes. garnish with extra cilantro & serve with lime wedges on the side.
