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Loaded Sweet Potato Nachos

Sweet potato nachos with toppings, Nate's organic honey bottle, dip and roasted corn  on a white background.
These Loaded Sweet Potato Nachos are a healthier spin on one of our favorite snacks. Using sweet potato medallions instead of corn chips, these nachos are covered with good-for-you toppings like black beans, corn and tomatoes. Served with a dollop of honey-sweetened Avocado Cilantro Cream, they're perfect for game day - or any day.

Yield 2 Servings
Prep Time 5 Minutes
Total Time 40 Minutes

  • 3 large sweet potatoes, peeled
  • 1 Tbsp canola oil
  • 1 tsp each paprika, salt, chili powder, garlic powder and onion powder
  • 15 oz can black beans, rinsed (or 2 cups of pre-cooked beans)
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup corn, cooked
  • 1 cup cherry tomatoes, diced
  • ½ cup red onion, diced

Avocado Cilantro Cream

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Preheat oven to 425°F. Slice the sweet potatoes into ⅛-inch slices using a food processor or mandoline. Toss the sweet potatoes with the oil and spices, and spread into a thin layer on a large rimmed sheet pan. Bake for 20 minutes, and flip. Bake for another 10 minutes until edges are beginning to curl up and get crispy.

Remove from oven and top with beans and cheese. Return to oven until cheese is melted – about 5-8 minutes.

Remove nachos from the oven and top with corn, cherry tomatoes, onion and Avocado Cilantro Cream.

Avocado Cilantro Cream

Blend the avocado, yogurt, cilantro, lime zest, lime juice, honey and salt in a food processor or blender until smooth.

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