Sweet Potato Nachos

Sweet Potato Nachos

Hi there! It’s Becca again from Two Places at Once.  I hope y’all enjoyed the weekend and had a blast watching the Super Bowl. We watched the game with friends and shared these sweet potato nachos. While it may be a little late to share a Super Bowl recipe today, I couldn’t resist sharing this with y’all because it’s that good! Plus, you don’t have to be watching a sporting event to eat nachos.

Sweet Potato Nachos

These sweet potato nachos couldn’t be easier. They’re also a tad bit healthier than your standard nachos because tortilla chips are swapped out for sweet potato chips. Additionally, your typically include icky nacho cheese. I’m not a huge fan of nacho cheese so I opted for Monterey Jack instead! The cheese was freshly grated and it adds a touch of spice to the nachos. Finally, the toppings really bring the whole recipe together. My favorite topping is the crumbled bacon – does it get any better?!

Sweet Potato Nachos

I can’t take full credit for this recipe. The original recipe is from Honestly Yum. I adapted it slightly for my kitchen by layer the nachos and adding a few toppings.  I’m so glad I tried this sweet potato nacho recipe though because sweet potato chips are my new obsession! I think they’ll be yours too.

Enjoy your week!

Sweet Potato Nachos

Sweet Potato Nachos

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


    For the nachos:
  • 1 bag sweet potato chips, divided
  • 1 can black beans, drained, divided
  • 2 cups Monterey Jack cheese, divided
  • For topping:
  • 5-6 radishes, sliced into coins
  • 5 slices of bacon, diced
  • 1/4 cup kalamata olives, roughly chopped
  • 1 bunch green onions, diced
  • 1 jalapeno, cored removed and diced


  1. Preheat your oven to 375 degrees.
  2. Meanwhile, begin to build the layers of the nachos. Place half of the sweet potato chips on the bottom of a small baking diss (I used a 7 X11 dish). Top the chips with half of the black beans and half of the cheese.
  3. Then, begin a second layer with the remaining sweet potato chips. Top the chips with the remaining black beans and cheese.
  4. Bake for 7-10 minutes until cheese has melted.
  5. Once the cheese has melted, remove the baking dish from the oven. Top the nachos with radishes, bacon, olives, green onions and jalepeno.
  6. Add other toppings as desired and serve!


Orignal recipe from Honestly Yum


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Becca Davis is the blogger behind Two Places at Once. She’s a native Floridian living in Austin, TX. Becca grew up helping both her grandmother and mother in the kitchen. She’s a completely self-taught cook with a passion for baking. Through her blog, Becca tries to make the kitchen more accessible. She’s believes that cooking should be fun and doesn’t need to be complicated. Becca lives with her college sweetheart Bud, and their very opinionated cat, Libby.

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