Sweet Potato Skin Nachos from Inspiralized
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Sweet Potato Skin Nachos

For these nachos, I crisp the skins of sweet potatoes in the oven and then top them with all the good stuff: cheese, jalapeños, beans, tomatoes and avocado.
Course Appetizer
Cuisine Mexican, Tex Mex
Keyword nachos
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 330kcal
Author Liz Della Croce


  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • fine sea salt and pepper
  • 15 ounce can pinto beans drained and rinsed
  • 1/2 cup no-salt added canned corn kernels drained and rinsed
  • 2 cups shredded Mexican cheese blend or more as needed
  • 1 large jalapeno sliced in thin rounds
  • 1 medium tomato seeded and diced
  • 1 ripe avocado pitted, peeled and cubed
  • 1/4 cup cilantro chopped
  • 1/4 cup scallions sliced
  • 1 lime quartered, for serving


  • Preheat the oven to 400 degrees with a rack in the center position. 
  • Pierce each potato 4 times with a fork. Place the potatoes directly on the oven rack and bake until the skins are crisp and the flesh is fork-tender, 45 to 55 minutes. Let cool for about 10 minutes, until cool enough to handle. Turn the broiler to high. 
  • Halve each potato lengthwise, then cut each half in half crosswise. Using a spoon, scoop out the flesh, leaving about ¼ inch intact. Reserve the flesh for another use (or snack on it now). 
  • Brush the skins on both sides with the olive oil and season with salt and pepper. Arrange them skin-side up on a baking sheet, spacing them apart, and broil until the skins start to crisp, 2 to 3 minutes, monitoring them closely so they don’t burn. Flip the potato skins over and broil until the top edges just start to brown, 2 to 3 minutes more. 
  • Reduce the oven temperature to 400 degrees. Push the skins together on the baking sheet so they are just touching. Top with the beans and corn. Sprinkle the cheese evenly over the top and bake until the cheese melts, about 5 minutes. 
  • Immediately garnish with the jalapeño, tomato, avocado, cilantro, scallions, and white onion. Season with salt. Serve warm, with lime wedges.


If you do want to use meat, add ⅓ cup of your cooked meat of choice (I’d suggest pulled chicken or ground beef) on top of the nachos before you add the cheese so the cheese melts onto it.


Calories: 330kcal | Carbohydrates: 36g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Sodium: 524mg | Fiber: 7g | Sugar: 5g