Mediterranean Sweet Potato Nachos with Cranberry Salsa, Goat Cheese & Jalapeños
These Mediterranean-inspired sweet potato nachos are a colorful, flavorful twist on the classic. Instead of chips, roasted sweet potato rounds form the base, giving you a hearty and naturally sweet crunch. They’re topped with tangy cranberry salsa, creamy goat cheese, fresh jalapeños for heat, and a sprinkle of cilantro for freshness. This dish works as a festive appetizer, a creative party snack, or even a light dinner when you want something fun and unique.
Time: 40 minutes
(15 minutes prep, 25 minutes cooking)
Ingredients
2 large sweet potatoes, peeled and sliced into thin rounds
2 tablespoons (30 mL) olive oil
Salt and black pepper, to taste
½ cup (120 g) cranberry salsa (store-bought or homemade)
4 oz (115 g) goat cheese, crumbled
1–2 fresh jalapeños, thinly sliced
2 tablespoons (8 g) fresh cilantro, chopped
Instructions
Preheat oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare the sweet potatoes
Slice the sweet potatoes into thin, even rounds (about ⅛–¼ inch thick). Toss them with olive oil, salt, and black pepper until well coated.
Roast
Spread the rounds in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until the edges are golden and the centers are tender but crisp around the edges.
Assemble nachos
Transfer the roasted sweet potato rounds to a serving platter or leave them on the baking sheet for easy serving. Spoon the cranberry salsa evenly over the top.
Add toppings
Sprinkle crumbled goat cheese over the nachos, followed by jalapeño slices. Finish with fresh cilantro for a bright, herby note.
Serve
Serve warm as a colorful appetizer or snack.
Tips & Variations
Cranberry Swap: If you don’t have cranberry salsa, use pomegranate salsa, tomato salsa, or even a fig chutney for a sweet-tart flavor.
Cheese Options: Goat cheese adds a tangy creaminess, but you can swap with feta, blue cheese, or even shredded mozzarella for a milder taste.
Extra Crunch: Add toasted pumpkin seeds, walnuts, or pecans on top for a nutty crunch.
Make it Spicy: For more heat, leave the jalapeño seeds in or drizzle with hot honey or harissa sauce.
Meal-Style Nachos: Add toppings like shredded rotisserie chicken, spiced chickpeas, or black beans to make this dish heartier.
Make-Ahead Tip: Roast the sweet potato rounds ahead of time and reheat before adding toppings. Assemble just before serving to keep them crisp.
Herb Boost: Try fresh mint, basil, or parsley in place of cilantro for a different Mediterranean flair.
Q&A
Q: Can I use regular tortilla chips instead of sweet potatoes?
A: Yes, but the sweet potato base is what makes this dish special. Tortilla chips will work, though the flavor will be less sweet and earthy.
Q: How can I make this recipe dairy-free?
A: Swap the goat cheese with a dairy-free feta or cashew cheese alternative.
Q: Can I prepare this ahead of time?
A: You can roast the sweet potato rounds in advance, but add the salsa, cheese, and jalapeños just before serving so the nachos don’t get soggy.
Q: How do I keep the sweet potatoes crisp?
A: Slice them evenly and roast in a single layer without overcrowding the pan. You can also broil them for 1–2 minutes at the end for extra crispiness.
Nutrition
(per serving, approx. 4 servings)
Calories: 210
Protein: 6 g
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 28 g
Fiber: 5 g
Sugars: 9 g
Sodium: 180 mg
(Values will vary slightly depending on the salsa and cheese used.)
Conclusion
These Mediterranean Sweet Potato Nachos with Cranberry Salsa, Goat Cheese, and Jalapeños are a vibrant and refreshing twist on a crowd favorite. They balance sweet, tangy, creamy, and spicy flavors in every bite, making them just as perfect for holiday parties as for a casual snack night. Simple to make yet impressive to serve, this recipe is a must-try if you love nachos with a gourmet edge.