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+ servings
4.5 from 4 votes

Sweet Potato Skin Nachos

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yields: 4 to 6 servings


  • 4 medium sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt and pepper
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1/2 cup no-salt-added canned corn kernels drained and rinsed (or 1/2 cup frozen and thawed corn)
  • 1 cup carrot cheese sauce from my carrot mac recipe, cashew queso sauce, or 2 cups shredded vegan cheese of choice
  • 1 large jalapeño pepper sliced into very thin rounds
  • 1 medium tomato seeded and diced
  • 1 to 2 avocados pitted, peeled, and cubed
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced scallions
  • 1/4 cup finely chopped white onion I omitted in my version
  • 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 1/4 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. Drizzle the cheese sauce (or sprinkle the cheese) evenly over the top and bake until the cheese melts and ingredients are all warm, about 5 minutes.
  • Immediately garnish with the jalapeño, tomato, avocado, cilantro, scallions, and white onion if using. Season with salt. Serve warm, with lime wedges.