Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other game day recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Sweet Potato Chili Nachos Recipe

A game day favorite, this sweet potato spin on nachos is easily customizable for any crowd. Roasted sweet potato slices form a solid, textured base. Thick beef chili with tomatoes, onions, peppers, and beans forms the filling, while creamy pepper jack cheese forms the top. A balanced combination of sweet and savory, this nacho dish will disappear as quickly as it was made!

Why I love this recipe.

Nachos are synonymous with any game-watching food. They can take many forms but often are a tray of tortilla chips drenched in a pourable cheese sauce. Think of a concession stand, and that is what most people know nachos as. Growing up, every Sunday night, we had “chips and cheese,” which were a simple form of nachos. They were on our everyday Corelle dinner plates (butterfly gold pattern if you want to reminisce), and we layered chips with shredded cheese and then melted it quickly in the microwave. Both of these are nachos, and both are perfect in their own right. This recipe reinvents the idea of nachos using roasted sweet potatoes as the “chips” and layering them with a quick stove-top chili and shredded cheese. The sweet potatoes give a perfect balance to the chili with a sweet and creamy texture. The final dish is layered in a large sheet pan to serve a crowd or become a weeknight meal for a family.

Metal sheet pan filled with sweet potato chili nachos with peppers, cilantro, and cheese sprinkled on top with avocado to the side.

Everything you’ll need to make this recipe.

  • Sweet potatoes are full of antioxidants and fiber. They have a great flavor that compliments the chili. Once roasted, they have a slight crust that helps them hold their shape like a chip.
  • Kidney beans give a hearty texture to the chili.
  • Chili powder is a blend of dry spices that will add complexity and depth to the chili without spicey heat.
  • Ground beef is used in the chili to create a thick soup that works to layer on the chili instead of eating from a bowl.
White marble surface filled with all ingredients needed to make sweet potato chili nachos including beef, tomatoes, bell peppers, cheese, sweet potatoes, and more.

Here’s how to make this recipe.

  1. Roast the sweet potatoes. Evenly slice the sweet potatoes into thin strips. Toss the slices in olive oil. Spread into an even layer on two parchment-lined baking sheets. Season with salt. Place into a 425°F oven for 20 to 25 minutes until the slices have browned.
  1. Prepare the chili. Mince the garlic. Finely dice the onion and bell peppers. Heat olive oil in a pan. Add the onion and garlic to the pan and season with salt. Add the chopped peppers. Cook until the onion turns translucent, about 4 to 6 minutes.
  1. Cook the ground beef. Add the ground beef to the pan. Once it has cooked, add in the cumin and chili powder and stir. Stir in the tomato paste, coating everything in the pan. Add in the kidney beans and diced tomatoes. Stir and let simmer.
  1. Assemble the dish. On one pan, push the potato slices closely together, overlapping slightly. Evenly layer half the chili over the sweet potatoes. Sprinkle half the pepper jack cheese over the top. Take the sweet potatoes from the other pan and lay on the cheese, overlapping slightly. Cover with the remainder of the chili, then the cheese. Place back in the preheated 425°F oven for 8 to 10 minutes until the cheese has melted. Serve warm. If desired, garnish with cilantro, avocado, peppers, or additional cheese.

These pro tips will make this recipe a success.

  • Use the convection setting on the oven, if possible. The convection setting uses a fan in the oven to move the hot air around. This creates a more even roasting environment for the potatoes.
  • Using leaner beef means less liquid from the beef. Use what you prefer, but you may need to drain the beef if there is excess liquid. 90% lean beef works well and does not usually need to be drained.
  • Freshly shredded cheese boosts the flavor of the dish. Shredding the cheese from a block gives a softer and more flavorful cheese.
  • If you want a browner dish, broil for 1 to 2 minutes. This will cook the cheese on top and achieve a deeper golden-brown look.
Sheet pan filled with layers of sweet potato with thick chili and melted cheese on top along with pickled peppers.

Frequently asked questions about this recipe.

Can a different type of meat be used with this?

Yes, any ground meat will work well like chicken, turkey, or chorizo.

How else can this be garnished?

The sky is the limit on nachos, so make them your own. Salsa, pico de Gallo, guacamole, sour cream, and cilantro are great options.

How should this be served?

This should be served hot from the oven. Use a spatula to serve sections of the nachos.

How long with this last after preparation?

The cheese is best freshly melted from the oven but can be reheated to soften the texture after it cools.

Watch how to make this recipe.

More appetizer recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Metal sheet pan filled with layers of sweet potato, chili, and melted cheese along with pickled peppers, more cheese, and slices of avocado.

Sweet Potato Chili Nachos

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A game day favorite, this sweet potato spin on nachos is easily customizable for any crowd. Roasted sweet potato slices form a solid, textured base. Thick beef chili with tomatoes, onions, peppers, and beans forms the filling, while creamy pepper jack cheese forms the top. A balanced combination of sweet and savory, this nacho dish will disappear as quickly as it was made!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients

For the sweet potatoes

  • 3 lb sweet potatoes (2-inch diameter and under)
  • 2 tbsp olive oil
  • ½ tsp kosher salt

For the chili

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 tsp kosher salt
  • 1 lb ground beef
  • 1 ½ tsp cumin
  • 1 ½ tbsp chili powder
  • 2 tbsp tomato paste
  • 1 15-oz can kidney beans drained and rinsed
  • 1 14.5-oz can diced tomatoes with liquid
  • 16 oz pepper jack cheese shredded

Instructions
 

  • Preheat the oven to 425°F. If available, preheat with convection mode.
  • Slice the sweet potatoes into ¼-inch rounds. Place the pieces on two parchment-lined baking sheets and drizzle evenly with olive oil. Sprinkle with kosher salt. Roast in the preheated oven until the potatoes are beginning to brown and tender, switching racks halfway through, 20-25 minutes. Once roasted, remove the potatoes from the oven and set them aside.
    3 lb sweet potatoes (2-inch diameter and under), 2 tbsp olive oil, ½ tsp kosher salt
  • In a 4-quart saucepan, heat the olive oil over medium. Once hot, add the onion, garlic, bell pepper, and salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the beef. Break into small pieces and cook until the meat is fully browned, 6-8 minutes. If there is excess liquid, drain and discard.
    1 tbsp olive oil, 1 onion, 2 cloves garlic, 1 bell pepper, 1 tsp kosher salt, 1 lb ground beef
  • Add the cumin and chili powder. Stir until they are fragrant, 1 minute, and add the tomato paste. Stir and cook the tomato paste until it is dark and begins to caramelize, 2 minutes. Add the drained kidney beans and diced tomatoes with their liquid. Stir and bring to a boil, reduce to a simmer, and cook on low for 4-6 minutes.
    1 ½ tsp cumin, 1 ½ tbsp chili powder, 2 tbsp tomato paste, 1 15-oz can kidney beans, 1 14.5-oz can diced tomatoes
  • Working with half of the potatoes on one sheet pan, push the potatoes together, overlapping some for a tight single layer. Top with half of the prepared chili and half of the shredded cheese. Layer the remaining potatoes on top, followed by the remaining chili and cheese. Place the sheet pan in the 425°F oven and bake until the cheese is melted and beginning to brown, 8-10 minutes. Remove and serve immediately with desired toppings.
    16 oz pepper jack cheese

Notes

Use the convection setting on the oven, if possible. The convection setting uses a fan in the oven to move the hot air around. This creates a more even roasting environment for the potatoes.
Using leaner beef means less liquid from the beef. Use what you prefer, but you may need to drain the beef if there is excess liquid. 90% lean beef works well and does not usually need to be drained.
Freshly shredded cheese boosts the flavor of the dish. Shredding the cheese from a block gives a softer and more flavorful cheese.
If you want a browner dish, broil for 1 to 2 minutes. This will cook the cheese on top and achieve a deeper golden-brown look.

Nutrition

Serving: 1servingCalories: 397kcal
Course Appetizer
Cuisine Southwestern
Difficulty Easy
Method Roasting

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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