Sweet Potato Nachos with Creamy Jalapeño Queso

These sweet potato nachos always disappear the moment they hit the table! I've made them for everything from football parties to casual dinners, and they always get rave reviews.

The roasted sweet potatoes add just a bit of sweetness, and the creamy jalapeño queso ties everything together with a little heat. They're hearty enough to serve as a meal but they're also easily sharable and perfect for a party!

We're big nacho fans around here, and we're always coming up with new spins on the classic version. Sometimes we bake them in the oven for easy cleanup, other times we go all in with loaded fries or roasted cauliflower nachos. It really depends on the mood (are we craving indulgent comfort food or a lighter version packed with veggies)? These sweet potato nachos are the best of both worlds: comforting, flavorful, and just a little bit better for you.

Ingredients

For the roasted sweet potatoes:

• 1 large sweet potato, peeled and cubed - cube these pretty small so they stay on the chips easier and you have more to spread throughout the nachos
• Olive oil
• Paprika - if you want a smokier flavor, substitute all or just half with smoked paprika
• Ground cumin

For the creamy jalapeño queso:

• Unsalted butter
• All-purpose flour
• Whole milk
• Shredded Monterey jack cheese
• Kosher salt
• Fresh jalapeño, diced and de-seeded

For the spicy mango salsa:

• Red onion
• Fresh cilantro - if cilantro tastes like soap to you, sub it with fresh parsley
• Fresh lime juice
• Fresh mangoes - you could sub jarred mango if you prefer
• Fresh jalapeño
• Kosher salt

For assembling the sweet potato nachos:

• Tortilla chips - we love thin tortilla chips, but you'll need something sturdier to hold the ingredients together
• Black beans
• Avocado

Instructions

Roast the sweet potatoes:

This step can be done up to a day in advance. Refrigerate the cooked sweet potatoes and reheat them at 375°F for about 10 minutes before continuing with the recipe.

1. Preheat the oven to 375°F.
2. Line a baking sheet with foil or parchment paper (this makes cleanup really easy). Add the cubed sweet potatoes, drizzle with the olive oil, and sprinkle them with the paprika and cumin.
3. Use your hands to toss everything together until the sweet potatoes are evenly coated.
4. Spread the cubes out in a single layer and roast for 30-35 minutes, until they're tender and lightly caramelized (the timing depends on how small you cut the potatoes, so check them after 20 minutes). Stir them halfway through. Set them aside.

Make the jalapeño queso:

This step can also be done up to a day in advance. Refrigerate the queso and gently reheat before continuing with the recipe.

5. In a medium saucepan, melt the butter over medium heat.
6. Whisk in the flour and cook for about 1 minute, stirring constantly to remove the raw flour taste.
7. Slowly pour in the milk, whisking the entire time until the sauce thickens slightly, about 3-4 minutes.
8. Add the shredded jack cheese and salt, stirring until the cheese is fully melted and smooth.
9. Stir in the diced jalapeño, then remove from heat and set aside.

Make the mango salsa:

10. Combine the red onion, cilantro, lime juice, mango, jalapeño, and salt in a food processor. Pulse a few times, or until the salsa is chunky but not pureed. Set aside. (You can also hand-chop everything if you prefer).

Assemble the sweet potato nachos:

11. Arrange half of the tortilla chips on a large serving platter or sheet pan.
12. Spoon half of the roasted sweet potatoes over the chips, followed by half of the queso, black beans, and mango salsa.
13. Add the remaining chips and repeat with the remaining toppings.
14. Finish with diced avocado and a sprinkle of cilantro. Serve immediately while everything is warm and melty.

Tips

• Roast the sweet potatoes until they're caramelized. Don't pull them too early! Those golden edges add the best flavor. If you like extra crisp pieces, you can broil them for the last minute or two.
• Keep the queso smooth. Whisk constantly while adding the milk, and don't rush the heat. If it gets too thick, whisk in a bit more milk until it's pourable again.
• Use sturdy tortilla chips. Skip the thin, restaurant-style chips. Thick-cut chips hold up better under all the toppings and won't go soggy as fast.
• Make the salsa fresh. If it sits too long, the mango releases juice that can make your nachos soft. It's best made right before serving.
• Layer for even flavor. Build your nachos in two layers (as written) so every bite gets a little of everything: sweet potato, queso, black beans, and salsa.
• Serve right away. These nachos are at their best the moment they're assembled, while the queso is warm and the chips are still crunchy.
• Add protein if you'd like. Shredded chicken, pulled pork, or even taco-seasoned ground beef work beautifully with the sweet potatoes (the beef version is our favorite).
• Adjust the heat. For milder nachos, skip the jalapeño in the queso and salsa. For more kick, leave the seeds in or drizzle with your favorite hot sauce.

Storage and Make-Ahead

• Storage: These sweet potato nachos are best eaten fresh, but if you have leftovers, store the toppings separately whenever possible. Keep roasted sweet potatoes, queso, and mango salsa in individual airtight containers in the refrigerator. They'll stay fresh for up to 3 days.
• Reheating the sweet potatoes: Warm them in the oven at 375°F for about 10 minutes, or until they're heated through.
• Reheating the queso: Warm the queso gently on the stovetop over low heat, stirring constantly. Add a bit more milk to thin it out if it thickens too much in the refrigerator.
• Mango salsa: This is best made the day you plan to serve it. If you make it ahead, store it in a covered container and drain any liquid that accumulates before assembling the nachos.
• Make-ahead tips: You can roast the sweet potatoes and prepare the queso up to a day ahead. When you're ready to assemble the nachos, warm both, assemble, and finish with freshly made salsa, avocado, and cilantro.

Frequently Asked Questions

Pairings

These are the dishes we like to serve with sweet potato nachos:

Continue to Content

Sweet Potato Nachos

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

It might seem like there are a lot of steps to this recipe, but it comes together quickly! The sweet potatoes and queso can also be made the day before.

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Ingredients

Sweet Potatoes

• 1 sweet potato, peeled and cut into small cubes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin

Jalapeño Queso

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded Monterey jack cheese
• 1 teaspoon kosher salt
• 1 jalapeño, de-seeded and minced (optional)

Spicy Mango Salsa

• ½ red onion
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 fresh mangoes, diced (or jarred mango)
• ½ jalapeño, de-seeded and minced
• 1 teaspoon kosher salt

Assembling

• 12 ounces sturdy tortilla chips
• 2 tablespoons (or more) canned black beans, drained and rinsed
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, diced

Instructions

Sweet Potatoes

1. Preheat the oven to 375°F.
2. Add the cubed sweet potato to a foil-lined baking sheet and cover with oil, paprika and cumin.
3. Using your hands, toss together until it's evenly coated, then place in the oven and cook for about 30 minutes or until they're fork-tender and lightly caramelized (the timing depends on how small you cube the potatoes, so check them starting at 20 minutes). Set them aside.

Jalapeño Queso

1. In a large sauce pan over a medium heat, add butter until melted, then add in flour and whisk together. Cook for about a minute, whisking constantly, to remove any raw flour taste.
2. Slowly add the milk, whisking continuously.
3. Once the mixture has thickened, add the cheese and salt and mix it together until it's completely melted and smooth.
4. Stir in the diced jalapeño and set aside.

Mango Salsa

1. Add all of the ingredients to a food processor and pulse a few times, or until it's chunky but not smooth. Set aside.

Assemble the Nachos

1. Add half of the tortilla chips to a large plate or sheet pan. Cover with the sweet potato and about half of the queso, as well as half of the black beans and mango salsa.
2. Add the other half of the chips and repeat the process.
3. Top with avocado and cilantro and serve immediately.

Notes

You can roast the sweet potatoes and prepare the queso up to a day ahead. When you're ready to assemble the nachos, warm the sweet potatoes in the oven at 375°F for about 10 minutes, or until they're heated through. Warm the queso gently on the stovetop over low heat, stirring constantly. Add a bit more milk to thin it out if it thickens too much in the refrigerator.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 23mgSodium: 568mgCarbohydrates: 50gFiber: 6gSugar: 15gProtein: 9g

This data was provided and calculated by Nutritionix.

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Aubrey Cornelius

Aubrey Cornelius, also known as the The Blonde Chef, is a food-loving, photo-taking kinda girl and her passion is creating delicious recipes for friends and family to share. As a member of a large family herself and now responsible for cooking for her own family, she understands how important it is to have fresh, healthy food on the table.

She is also a professional food photographer who specializes in editorial, portrait food photography and styling.

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