Save It This vibrant Sweet Potato Nacho Skillet brings a wholesome upgrade to a Tex-Mex favorite. Roasted sweet potatoes form the hearty base, layered with smoky black beans, melty cheese, and all the fresh toppings you crave. It comes together in one pan for an easy weeknight meal that feels fun and comforting.
The very first time I made this sweet potato nacho skillet was when I had a crowd over for game night. There were no leftovers but plenty of requests for the recipe.
Ingredients
- Sweet potatoes: diced fresh with smooth orange flesh are the heart of this dish Choose ones that feel firm with unblemished skin for the sweetest flavor
- Red bell pepper: diced for crunch and color A good ripe pepper should feel heavy for its size and have glossy skin
- Red onion: finely chopped for sharp bite and sweetness Look for firm bulbs with no soft spots
- Garlic: minced very fine for background flavor Choose plump cloves with tight skin
- Jalapeño: sliced for spice If using pick one that is firm and unwrinkled Opt out if you prefer no heat
- Black beans: drained and rinsed to add creaminess and plant protein Go for a low sodium can or cook your own
- Corn kernels: for bursts of sweetness Fresh canned or thawed from frozen all work Well drained is key for roasting
- Ground cumin: earthy depth Look for a fresh spice with a strong aroma
- Smoked paprika: for a deep smoky essence Try Spanish smoked paprika if available
- Chili powder: brings warm Tex Mex flavor Check freshness for bold taste
- Salt and black pepper: essential for seasoning Taste as you go
- Olive oil: to help roast veggies evenly Pick a mild extra virgin type
- Shredded cheddar or Monterey Jack: melts beautifully and delivers gooey goodness Pre shredded works or grate your own for best melt
- Avocado: diced creamy rich and bright Choose ripe but just firm Hass avocados
- Sour cream or Greek yogurt: adds cool tang Choose plain unsweetened
- Fresh cilantro: chopped for zippy freshness Leaves should be bright green with no wilt
- Lime: cut into wedges for bright zing Firm limes yield the most juice
- Salsa or pico de gallo: for extra flavor and color Use your favorite mild or spicy
Instructions
- Prep and Preheat:
- Set your oven to 425 degrees Fahrenheit or 220 Celsius so it is nice and hot for roasting While the oven heats peel and dice the sweet potatoes aim for even half inch cubes so they cook uniformly
- Season and Toss:
- Add sweet potato cubes bell pepper red onion and garlic to a large ovenproof skillet Drizzle in olive oil and sprinkle with cumin smoked paprika chili powder salt and black pepper Use a wooden spoon to toss everything so each piece is evenly coated with spices and oil
- Roast Vegetables:
- Spread the seasoned mixture in an even layer in your skillet Place in the oven Roast for twenty to twenty five minutes stirring halfway through so the veggies brown evenly You want the sweet potatoes fork tender and edges just turning golden
- Add Beans and Corn:
- Once the veggies are cooked scatter the rinsed black beans corn kernels and jalapeño slices over the skillet This layering means each bite gets maximum flavor and texture
- Top with Cheese and Bake:
- Sprinkle any variety of shredded cheese evenly across the top Slide the pan back into the oven for another five to seven minutes until the cheese is completely melted and bubbly golden
- Finish with Fresh Toppings:
- Remove the skillet and immediately top with diced avocado dollops of sour cream a sprinkle of cilantro and squeezes of fresh lime Serve it straight from the pan with your favorite salsa or pico de gallo on the side
Save It I always look forward to the moment the cheese bubbles over the golden roasted sweet potatoes A fresh scattering of cilantro and a squeeze of lime brings everything to life You can taste why this is a repeat request at family get togethers especially with kids involved
Storage Tips
Leftovers keep well covered in the fridge for up to three days Simply reheat portions in the microwave or in the oven at a low temperature to maintain the crisp edges of the sweet potatoes If you want to make it ahead just hold off on avocado cilantro and lime until serving so they stay fresh
Ingredient Substitutions
If you want to make it dairy free swap in plant based shreds for the cheese and coconut yogurt in place of sour cream You can change up the beans try pinto or kidney if you have them For more spice add chipotle peppers or use pepper jack instead of cheddar If you are out of fresh sweet potatoes precooked and diced frozen sweet potato or butternut squash works as a shortcut
Serving Suggestions
Spoon big scoops straight from the skillet onto plates and serve with extra salsa on the side If you love crunch scatter crushed tortilla chips over the melted cheese just before serving This skillet pairs perfectly with a crisp green salad or would also be delicious as a brunch dish with fried eggs on top
Cultural and Seasonal Context
This recipe riffs on the joyful spirit of Tex Mex cuisine by swapping out chips for naturally sweet and fiber rich sweet potatoes Roasting deepens the flavor for an irresistible base that feels both nourishing and festive In the cooler months sweet potatoes are at their best while in summer fresh corn adds extra burst
Save It This Sweet Potato Nacho Skillet is guaranteed to be an instant favorite with bold flavors and festive color. Share it fresh from the oven and watch it disappear fast.
Recipe FAQs
- → Can I make this dairy-free?
Yes, substitute with vegan cheese and plant-based yogurt to keep the dish dairy-free while preserving creaminess.
- → Can I add meat to this skillet?
Absolutely. Add cooked, shredded chicken or ground beef after roasting vegetables, then top with cheese.
- → What are good topping alternatives?
Try guacamole, sliced radishes, homemade salsa, or extra jalapeños for more flavor and crunch.
- → Is this suitable for meal prep?
Yes, prepare roasted vegetables and beans in advance. Top with cheese and finish baking when ready to serve.
- → Which type of cheese works best?
Cheddar and Monterey Jack both melt well, but feel free to experiment with pepper jack for a spicier twist.
- → Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for texture, but canned can be used in a pinch—reduce roasting time accordingly.