I still remember the first time I made grilled sweet potato nachos for a weekend get-together, and honestly, they vanished in minutes. There’s something so magical about the way those sweet, smoky potato slices crisp up just right on the grill and then get loaded with all the delicious toppings—the melty cheese, the creamy avocado, the pop of jalapeño. It’s like nachos but with a soul and a bit of healthy goodness tucked in. If you’re used to classic tortilla chip nachos, trust me, grilled sweet potato nachos bring a whole new level of flavor and comfort without losing that easy, shareable vibe everyone loves. This one’s become a quick favorite in my kitchen, especially for those nights when I want something lively, a little different, yet totally satisfying. Plus, there’s zero guilt when sneaking that second helping!
What is a Grilled Sweet Potato Nacho?
Think of grilled sweet potato nachos as a fresh twist on the traditional nacho plate. Instead of piling everything on tortilla chips, you swap those out for sweet potato slices that have been grilled till they’re tender with a little crisp on the edges. The grilling adds this lovely, slightly smoky flavor that pairs beautifully with classic nacho fixings—cheese, beans, salsa, guac. It’s essentially nachos but heartier and a bit healthier thanks to the natural sweetness and nutrition of the sweet potatoes. The “grilled” part is key here because it gives those slices a depth of flavor you just can’t get by roasting or frying. And yes, it’s totally approachable—whether you have a backyard grill, a grill pan, or even a good oven broiler, you can get that smoky charm on your sweet potato nachos with ease.
Why you’ll love this recipe?
What I love most about grilled sweet potato nachos is how they balance flavors and textures in a way that feels indulgent but isn’t over the top. The sweet potatoes caramelize just right, adding a natural sweetness that plays beautifully off all the salty, spicy toppings. It’s like the best flavor combo that makes your taste buds do a happy dance. Plus, this recipe couldn’t be simpler—slice, grill, pile on toppings, and you’re good to go. I always have sweet potatoes on hand, so it feels budget-friendly, too; no need for fancy chips or hard-to-find ingredients.
This recipe is so versatile, too. I’ve made it vegetarian, vegan, and even added some shredded chicken for extra heartiness. My kids adore versions where we swap out the usual salsa for mango salsa—something about the fresh sweetness just ties it all together. If you love ideas like black bean nachos or a good loaded sweet potato, this is right up your alley but with that wonderful grilled twist that makes it feel special every single time. Honestly, it’s become my go-to when random guests pop by, or when I want a quick snack that feels like a celebration.
How do I make grilled sweet potato nachos?
Quick Overview
It’s straightforward: slice your sweet potatoes into rounds, brush ‘em lightly with oil, and grill until they develop those irresistible charred grill marks and soften nicely without turning mushy. Then, you load up with your favorite nacho toppings—gooey cheese, spicy jalapeños, creamy avocado, fresh salsa, maybe a drizzle of sour cream or a sprinkle of fresh cilantro. The grill method keeps things light, adds smoky flavor, and crisps the edges—giving you that perfect bite every time. You don’t need to be a master chef; I promise you’ll nail it on the first try.
Ingredients
What is the sweet potato base?
– 2 large sweet potatoes, washed and sliced into 1/4-inch rounds (firm and fresh sweet potatoes work best)
– 2 tablespoons olive oil (or avocado oil for a milder flavor)
– 1 teaspoon smoked paprika (optional but highly recommended for that smoky vibe)
– Salt and freshly cracked black pepper, to taste
For the Nacho Toppings:
– 1 cup shredded sharp cheddar cheese or a Mexican blend cheese (shredded fresh for best melting)
– 1/2 cup canned black beans, rinsed and drained
– 1/4 cup pickled jalapeños (adjust based on your spice tolerance)
– 1 ripe avocado, diced or mashed
– 1/2 cup fresh salsa (chunky salsa verde or tomato works beautifully)
– 1/4 cup sour cream or Greek yogurt (for a tangy finish)
– Fresh cilantro, roughly chopped, for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Grill
Fire up your grill to medium-high heat—think around 375–400°F (190–200°C). If you’re using a grill pan indoors, heat it until it’s piping hot but not smoking. Lightly oil the grates or the pan to prevent sticking; I learned the hard way once when my slices stuck like crazy, so take that extra minute here.
Step 2: Season Sweet Potato Slices
In a big bowl, toss your sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Make sure every slice gets a nice little coating—that’s where the magic happens as it chars on the grill.
Step 3: Grill the Sweet Potatoes
Place the slices directly on the grill grates or pan in a single layer. Let them cook undisturbed for about 3–4 minutes per side until they develop those gorgeous grill marks and soften but still hold their shape. You want a little bite, not mush!
Step 4: Assemble the Nachos
Arrange your grilled sweet potato slices on a large oven-safe platter or sheet pan. Sprinkle the black beans, jalapeños, and shredded cheese evenly over the top.
Step 5: Melt the Cheese
Pop your assembled nachos under the broiler or back on the grill with the lid closed for 2–3 minutes until the cheese is melted and bubbly. Watch this carefully—cheese can go from perfect to burnt fast.
Step 6: Add the Fresh Touches
Once out of the oven/grill, dollop or spread the avocado and sour cream gently over the top. Sprinkle fresh salsa and cilantro for that fresh, tangy punch that really wakes it all up.
Step 7: Serve Immediately
These nachos are best enjoyed hot when everything is melty and vibrant. Use a spatula to scoop them up and get a good mix of sweet, smoky, creamy, and spicy in every bite.
What to Serve It With
For Breakfast: Try these grilled sweet potato nachos nestled alongside your morning coffee or a fresh green smoothie. The warmth and sweetness hit just right with a rich brew, and if you add a fried egg on top? Game changer.
For Brunch: Plate them up on a large wooden board for a casual, yet visually impressive dish. Freshly squeezed orange juice or a sparkling mimosa pairs wonderfully, turning your nachos into a crowd-pleasing conversation starter.
As Dessert: I know, it sounds wild but hear me out—swap the salsa for a drizzle of cinnamon honey and the cheese for a sprinkle of toasted nuts. Serve just warm, and these take on a sweet-meets-savory vibe that’s perfect after dinner.
For Cozy Snacks: Gather around the coffee table with family or friends, a big bowl of nachos within reach, and toss on extra jalapeños for those who like a kick. A simple iced tea or homemade lemonade makes the perfect sip alongside.
My family usually pairs this with a side of chili-lime roasted corn or a crisp green salad drizzled with lime vinaigrette—both add a freshness that balances the richness beautifully. It’s never dull, and every time I make it, someone asks for the recipe. The warm grill aroma alone brings memories flooding back—and new ones made.
Top Tips for Perfecting Your Grilled Sweet Potato Nachos
Sweet Potato Prep: Slice evenly—aim for about 1/4 inch thick. Too thin and they’ll turn crisp but dry; too thick, and they’ll be mushy or take forever to cook. Also, pat them dry if they seem damp; moisture fights crispiness.
Grilling Advice: Don’t flip too soon. Wait for those beautiful grill marks before flipping so they hold together nicely. Keep the heat medium-high but not blazing; you want a slow char, not burnt edges.
Topping Balance: Distribute ingredients evenly—nobody wants a cheese-pile on one side and none on the other. For extra creaminess, I sometimes add a quick drizzle of lime crema made by mixing sour cream, lime juice, and a pinch of salt.
Playing With Flavors: Try swapping black beans for pinto or refried, and cheese for vegan cheddar or cashew cheese if that’s your jam. Adding pickled red onions adds a tangy pop I adore, and smoked paprika in the oil makes a huge difference.
Timing Your Melt: Keep a close eye when broiling or grilling with the cheese on top. Just as it bubbles, it’s time out—overdo it and your nachos look sad and burnt.
Leftover Love: If you have leftovers, reheat in a skillet or grill pan instead of the microwave to keep that crispiness alive. Or, turn them into loaded sweet potato tacos by wrapping in a warm tortilla the next day. Trust me, you’ll want to get creative.
These tips come from plenty of trial and error—like the time I stacked toppings too thick and ended up with soggy slices. Lesson learned: less is more when layering, and fresh toppings at the end keep the dish lively.
Storing and Reheating Tips
Room Temperature: If you want to snack soon, cover leftover nachos loosely with foil or a clean towel and keep at room temperature for up to 2 hours. Beyond that, they start to lose their crisp charm.
Refrigerator Storage: Place leftovers in an airtight container lined with paper towels to absorb moisture. They keep well for about 3 days. When reheating, I recommend a quick warm-up on the grill pan or oven to revive some crunch.
Freezer Instructions: Nachos freeze surprisingly well if you separate the sweet potato slices and toppings. Freeze the grilled slices in a single layer on a baking sheet, then transfer to freezer bags for up to 2 months. Defrost overnight in the fridge and toast slices quickly on the grill before assembling fresh toppings.
Glaze Timing Advice: Since these nachos don’t have a traditional glaze but more fresh toppings, always add avocado, sour cream, and salsa just before serving to avoid sogginess. If you want a drizzle, do it immediately after cheese melts.
Frequently Asked Questions
Final Thoughts
Grilled sweet potato nachos quickly became one of those recipes I reach for anytime I want to impress with minimal fuss. The way the sweet, smoky potatoes combine with spicy, creamy toppings always feels like a little fiesta on a plate—even on a quiet weekday night. It’s truly a crowd-pleaser that invites sharing and second helpings, and the smoky aroma it fills your kitchen with? Insanely good. If you’re someone who loves the idea of nachos but wants to shake things up with a healthier, more vibrant twist, this is the recipe for you. Give it a try, tweak the toppings to your taste, and definitely invite someone to share because it’s way too good to eat alone. Happy grilling, and I can’t wait to hear how your version turns out—don’t forget to drop a comment or share your favorite add-ons!
grilled sweet potato nachos
Ingredients
Main Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 14 ounce can refried black beans Amy’s Organic brand recommended
- 1 cup frozen sweet corn
- 3 ounce multigrain tortilla chips enough for a single layer
- 0.5 teaspoon butter
- 1 clove garlic minced
- 1.5 cups milk divided
- 2 tablespoons all-purpose flour
- 0.25 teaspoon salt adjust to taste
- 0.5 cup shredded cheese of choice Monterrey Jack recommended
- cilantro chopped for topping
- Cotija cheese crumbled for topping
Instructions
Preparation Steps
- Turn the grill to medium-high heat. Wash and pierce the sweet potatoes with a fork. Microwave wrapped in a paper towel on high for 4 minutes. Once cool, cut into wedges and toss with olive oil, chili powder, cumin, and salt to taste. Grill wedges a few minutes per side until roasted and tender.
- Warm the refried black beans on the stove or microwave until hot. Roast the frozen sweet corn in a dry nonstick skillet until golden brown. On a large platter, arrange tortilla chips in a single layer. Top with grilled sweet potato wedges, black beans, and roasted corn.
- Melt butter in a small saucepan. Add minced garlic and sauté for 1-2 minutes. Heat 3/4 cup of the milk until simmering. Whisk remaining 3/4 cup milk with flour and slowly add to saucepan, stirring until sauce is smooth and thickened. Remove from heat and stir in salt and shredded cheese until melted. Drizzle cheese sauce over nachos and garnish with chopped cilantro and crumbled Cotija cheese.
