Nachos are one of our favorite summer dishes. They can be anything from an appetizer to a whole meal depending on how involved you want to get. They are completely customizable and make a great addition to your next cook-out menu. We love these Loaded Sweet Potato Nachos because they are a little on the healthier side and can be made right on the grill.
For toppings we kept it simple with cheese, beans, some fresh pico, jalapeños, and the star of the show, fresh avocado crema. Obviously, you can use whatever toppings you prefer, but we definitely suggest trying out this delicious avocado cream.
We chose to go with a wide wedge-style cut for these nachos for a number of reasons. We found that the thin, round coins that more resemble actual nachos are hard to get crispy and tend to crumble when loaded up, and they are easily lost between the grill slats. If you plan to bake your potatoes instead, the coins are definitely an option, but still didn’t hold up to supreme loading like the wedges did. Just make sure to add some extra cheese or crema to hold everything on.
Cooking the sweet potatoes on the grill is a great option because it adds just a hint of char that elevates the flavor oh-so-much. Did we mention how easy it is to cook that way? There is minimal cleanup and the house doesn’t get heated up, either. If you are concerned about using household pans on the grill or don’t have a grill-safe pan, then just place your cooked sweet potatoes on top of a couple sheets of aluminum foil instead. It will work just the same and make cleanup even more of a breeze.
Using aluminum foil is also a great way to allow guests to make up their own plate of nachos. Turn this dish into a fun and interactive dinner bar by laying out a number of different toppings for your guests to choose. They can layer them up and pop them on the grill for the few minutes of warming up required. Just be sure to have all the potatoes cooked ahead of time so no one is waiting around for them.
Loaded Sweet Potato Nachos
- 2 large sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 (15.5 ounce can) black beans, drained and rinsed
- 8 ounces cheddar cheese, shredded
- Additional toppings of choice (salsa, jalapeños, cilantro, Avocado Crema (below), etc.)
Preheat the grill to medium high (Oven: 425 degrees).
Peel and cut the sweet potatoes into 1/2- to 3/4-inch thick wedges, and toss with olive oil, salt, and pepper.
Place the oiled sweet potato in a large grill pan (Oven: spread evenly on a baking sheet) and cook until tender and just charred, about 20 to 25 minutes, tossing half way through.
Remove the sweet potatoes and turn up the heat to high (Oven: Broil). Transfer the sweet potatoes to a large cast iron pan or foil (Oven: carefully push the sweet potatoes into a pile in the center of the tray). Top with beans and cheese.
Place back in the grill (or oven) until the cheese is melted and bubbly, about 3-5 minutes.
Remove from heat, top with any additional toppings, and serve.
- 1 medium avocado, pit removed and flesh scooped out
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
- 1/2 teaspoon kosher salt
Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed. Serve immediately.