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BBQ Pulled Pork Sweet Potato Nachos - A Smoky, Sweet, and Crispy Crowd-Pleaser

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–3 large sweet potatoes, scrubbed (skin on) and sliced into 1/4-inch rounds
  • 2 tablespoons olive oil (plus more if needed)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for extra smokiness)
  • 2–3 cups cooked pulled pork (store-bought, leftover, or homemade)
  • 1/2–3/4 cup BBQ sauce (your favorite style; add to taste)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 small red onion, thinly sliced
  • 1–2 jalapeños, sliced (seeded for less heat)
  • 1 avocado, diced
  • 1/2 cup corn kernels (canned and drained, or thawed frozen)
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • Sour cream or Greek yogurt, for drizzling (optional)
  • Pickled red onions (optional, for extra tang)

Method
 

  1. Heat the oven. Preheat to 425°F (220°C). Line two large sheet pans with parchment for easy cleanup.
  2. Prep the sweet potatoes. Toss the rounds with olive oil, 3/4 teaspoon salt, pepper, and smoked paprika. Spread in a single layer on the pans. Avoid crowding so they crisp instead of steam.
  3. Roast until crisp-tender. Bake 20–25 minutes, flipping halfway, until the edges brown and the centers are tender. If needed, roast a few minutes longer for extra color.
  4. Warm the pork. While the potatoes roast, combine pulled pork with half the BBQ sauce in a skillet over medium heat until hot and juicy, 5–7 minutes. Add more sauce to taste. Keep warm on low.
  5. Build the first layer. Reduce oven to 400°F (205°C). On one sheet pan (or a large oven-safe platter), shingle half the sweet potato rounds in an even layer. Scatter half the pulled pork and half the cheese on top.
  6. Add the second layer. Repeat with remaining sweet potatoes, pork, and cheese to create stacked, cheesy coverage.
  7. Bake to melt. Return to the oven for 6–8 minutes, until the cheese is fully melted and bubbling at the edges.
  8. Finish with toppings. Sprinkle on red onion, jalapeños, corn, and cilantro. Add avocado right before serving so it stays bright. Drizzle with a little extra BBQ sauce and sour cream or Greek yogurt, if using.
  9. Serve with lime. A squeeze of lime over the top wakes up all the flavors. Bring the rest of the wedges to the table.