Sweetpotato Nachos

While you won’t find any kitchy halloween food here – these Sweetpotato Nachos are 100 times better!

Sweetpotato Nachos from www.whatsgabycooking.com (@whatsgabycookin)

You guys, I’m sorry. I can’t get behind the halloween themed cupcakes or the fake eyeballs in sangria. It’s just not my jam… but what I absolutely CAN get behind are these Sweetpotato Nachos made with California Sweetpotatoes and all the toppings you could possibly desire! Obviously they are orange so throw them on your Halloween party menu and get ready to fall in love!

We make sweetpotato recipes year round here on WGC as they are one of my all time favorite foods, but it feels extra special this time of year because it’s kinda sorta fall and turning on the oven is at least semi-acceptable! These nachos combine the best of both worlds – you’re getting all the nutrients packed into California sweetpotatoes (like vitamin B-6, vitamin A, carotene, potassium, vitamins C and E) and then a little decadence from the cheese, guacamole, corn + pico! What’s not to love!! Hop to it!

Sweetpotato Nachos

Yield: Serves 4-6

Sweetpotato Nachos


  • 2 pounds (3 to 4 medium) California sweetpotatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Coarse salt and ground pepper
  • 2 cups shredded cheddar and pepper jack cheese
  • 1 cup black beans
  • 2 corn on the cob, sliced
  • Scallions
  • Cilantro
  • 1 cup guacamole
  • pico de gallo
  • sour cream


  1. Preheat the oven to 425 degrees.
  2. Cut each California sweetpotato lengthwise into 8 wedges; halve long wedges crosswise.
  3. On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.
  4. Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.
  5. Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.
  6. Serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by California Sweetpotatoes. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. ohhhhhh yum! I made something like this recently- but oh how I wish I had the cheese all over mine!! looks so good Gaby.

  2. These sound like the nachos of my dreams! I’ve been obsessed with all things sweet potato lately, so I can’t wait to try this recipe out!


  3. Ok, so I”m guilty of looking at all those dorky and creepy and somewhat icky looking recipes on Pinterest ~ it’s an addication. They are yucky. But I’m never going to make them. These nachos. This is exactly the real food I’d make. Sweet potatoes are just pure love.. Great recipe!

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