Fire-Grilled Sweet Potato Nachos

Nachos have become synonymous with snack culture, beloved by many for their versatility and indulgent flavor. Whether served at parties, game nights, or as a quick weeknight dinner, nachos offer a canvas for endless creativity. Traditional nachos, often made with tortilla chips, cheese, and various toppings, are a staple in many households. But what if we could elevate this beloved dish by incorporating a healthier twist? Enter Fiery Fire-Grilled Sweet Potato Nachos—a delicious alternative that swaps out conventional chips for sweet potatoes, resulting in a dish that is both nutritious and tantalizingly flavorful.

Discover a healthier spin on a classic favorite with Fiery Fire-Grilled Sweet Potato Nachos! This delicious recipe swaps traditional tortilla chips for flavorful, grilled sweet potatoes, offering a nutritious base enriched with vibrant toppings. Packed with antioxidants, fiber, and vitamins, this dish balances sweet and savory flavors perfectly. Enjoy the smoky aroma from the grill and customize your nachos with fresh ingredients like black beans, corn, jalapeños, and avocado for a satisfying and visual feast that’s perfect for any occasion!

Print Recipe Pin Recipe

Ingredients

2 large sweet potatoes, sliced into 1/4-inch rounds

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

1 cup black beans, canned, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 jalapeño, thinly sliced

1 cup shredded sharp cheddar cheese (or a vegan cheese alternative)

1 avocado, diced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Salsa and/or sour cream, for topping (optional)

Instructions

Preheat the Grill: Preheat your grill to medium-high heat (about 400°F / 200°C).

Prepare Sweet Potatoes: In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

Grill the Sweet Potatoes: Place the sweet potato rounds directly on the grill grates. Grill for about 4-5 minutes per side until you have nice grill marks and the potatoes are tender. Remove from the grill and set aside.

Assemble the Nachos: On a large, oven-safe platter or a cast-iron skillet, layer half of the grilled sweet potato rounds at the bottom. Top with half of the black beans, corn, cherry tomatoes, jalapeños, and half of the cheese. Repeat the layering process with the remaining ingredients.

Melt the Cheese: Return the assembled nachos to the grill, close the lid, and let them cook for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Garnish: Carefully remove the platter from the grill. Top with diced avocado and fresh cilantro. Add salsa or sour cream if desired.

Serve Hot: Squeeze fresh lime juice over the top, then serve immediately while the nachos are hot and cheesy. Enjoy your fiery creation!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings