Sheet Pan Chili Sweet Potato Nachos

These Sheet Pan Chili Sweet Potato Nachos are a must-make for chili lovers. A protein-packed appetizer or dinner to make filled with veggies, meat in a delicious chili sauce with sweet potato nacho base.

When you’re craving nachos but want a wholesome twist, these Sheet Pan Chili Sweet Potato Nachos are the ultimate solution! They’re packed with hearty chili-flavored meat, melty cheddar cheese, and the perfect crispy-yet-tender sweet potato base. Plus, they come together easily on a sheet pan—so you get all the flavor with minimal cleanup!

Why You’ll Love These Sheet Pan Nachos

• Healthy twist on nachos – Sweet potatoes offer fiber, vitamins, and a naturally sweet balance to the chili spices.

• Customizable – Use your choice of ground meat, beans, and toppings to make them your own.

• Perfect for a crowd – Great for game nights, parties, or a fun dinner at home!

What ingredients you need:

• Sweet potatoes – cut in 2-inch diameters or smaller. I use this tool to cut them!
• Olive oil – For roasting the sweet potatoes and sautéing the chili ingredients.
• White onion – Adds depth of flavor to the chili.
• Garlic cloves – Because garlic makes everything better!
• Red bell pepper – A touch of natural sweetness and color.
• Ground meat – beef, bison, turkey or chicken all work
• Chili powder – Gives the nachos that classic chili warmth.
• Cumin – Earthy and aromatic for extra depth.
• Kidney beans or cannelloni beans – Adds texture and protein.
• Diced tomatoes – Helps create the saucy chili topping.
• Cheddar cheese – Melts beautifully for that classic nacho goodness.
• Topping: cilantro, salsa, guacamole, sour cream

How to make Chili Sweet Potato Sheet Pan Nachos:

1. Preheat oven to 425 degrees F (I use convection mode)
2. Evenly spread the sweet potatoes onto two parchment paper-lined baking sheets and drizzle with olive oil, salt and pepper (make sure there is no overcrowding)
3. Roast in oven until potatoes are golden and tender (about 20-25 minutes)
4. Once roasted, remove the potatoes from oven and set aside
5. While potatoes roast, make the chili topping
6. In a large saucepan, heat oil over medium heat then add the onion, garlic and bell pepper
7. Sauté until the onion is sot and translucent, about 4-6 minutes then add the meat and spices
8. Break into small pieces and cook until the meat is fully browned, 6-8 minutes (drain any excess liquid)
9. Add in the tomatoes and beans and bring to a low boil
10. Cook for about 6-8 minutes or until liquid is absorbed or close to it
11. Next assemble the nachos by spreading half the meat across one baking sheet with sweet potatoes then half the cheese
12. Next add the other half of sweet potatoes on top followed by remaining chili meat and cheese
13. Add to oven to bake for 8 minutes or so until the cheese is melted. I like to broil or 30 seconds or so too!
14. Remove from oven and serve immediately with desired toppings

Tips for the Best Chili Sweet Potato Nachos

• Don’t overcrowd the pan – Give the sweet potatoes space to crisp up instead of steaming.

• Use convection mode – It helps evenly roast the sweet potatoes for better texture.

• Customize the meat – If you want a lighter option, ground turkey or chicken works great.

• Add heat – For a spicier kick, throw in some diced jalapeños or cayenne pepper.

FAQs

• Can I make these vegetarian? Absolutely! Swap out the ground meat for more beans, lentils, or a plant-based alternative.
• Can I prep these in advance? Yes! Roast the sweet potatoes and cook the chili topping ahead of time. When ready to serve, assemble and bake!
• What’s the best way to store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

If you love Sheet Pan Chili Sweet Potato Nachos, let me know in the comments! What toppings do you add? Happy snacking!

A few other delicious recipes to try:

Easy Air Fryer Spring Rolls

Sheet Pan Cheeseburger Patties

Easy High-Protein One Pot Lasagna Soup

Sheet Pan Cheeseburger Sweet Potato Nachos