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Sheet Pan Sweet Potato Nachos

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Course: Dinner, Lunch
Prep Time: 35 minutes
Servings: 1 pan


  • 2 large sweet potatoes cut into rounds about 1/4-inch thick
  • 1/4 tsp. salt
  • 2 Tbsp. reduced-fat sour cream
  • 1 Tbsp. lime juice
  • 1 15- oz. can kernel corn (fresh or frozen)
  • 1/2 cup shredded low fat cheddar cheese
  • 1 15-ounce can of low-sodium black beans, rinsed and drained
  • 1/2 cup cherry tomatoes (halved, or quartered if large)
  • 1 red onion (diced)
  • 1 avocado (sliced)
  • 1 Tbsp. olive oil
  • 2 Tbsp. chopped cilantro (optional)


  • Preheat oven to 425°F.
  • Line a large sheet pan with foil, then spread 1 Tbsp. of olive oil on it.
  • Add sweet potatoes and ¼ tsp. salt. Bake for about 15-20 minutes or until you see them browning.
  • Meanwhile, combine sour cream and lime juice in a small bowl.
  • Top the sweet potatoes with corn, cheese, and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, red onion and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).
  • Top with tomatoes.
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