Vegan Sweet Potato “Nachos”

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If you want a hearty plate of nachos, without using deep-fried chips, this recipe is for you. Slices of roasted sweet potatoes are topped with all of your favorite nacho toppings, for a filling and healthy meal, or shareable snack, you can enjoy anytime!

vegan sweet potato nachos

I made these “nachos” shortly after making this nut-free vegan cheese sauce. I had a LOT of cheese sauce to use up (which isn’t a bad problem to have), and I didn’t want to continue to eat my weight in tortilla chips… so these sweet potato nachos were my delicious solution.

roasted sweet potatoes and vegan cheese sauce

How to Make Sweet Potato Nachos

To make these “nachos,” all you have to do is roast some sweet potato slices until tender, then load them up with your favorite nacho toppings. If you’re not vegan, you could melt some real cheese over the top of the sweet potatoes if you like, but for a dairy-free topping just whip up a batch of vegan cheese sauce, instead. I used my latest nut-free cheese sauce, but there are actually several dairy-free cheese sauces on my blog for you to choose from:

For the other nacho toppings, I kept my plate simple for a fast lunch. I used precooked black beans (I make them from scratch in the Instant Pot, then freeze and thaw them as needed), sliced avocado, green onions and jalapenos. But you can use whatever you have on hand!

sweet potatoes and vegan cheese

Note: As written, this plate of vegan nachos is properly combined (as a starch meal), but it isn’t if you use real cheese or the cashew queso option. Just something to keep in mind if you’re trying to streamline your digestion!

plate of sweet potato nachos

vegan sweet potato nachos
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5 from 3 votes

Vegan Sweet Potato Nachos

Sliced sweet potatoes are roasted until tender, then loaded up with your favorite nacho toppings! I use my favorite nut-free vegan cheese sauce to keep these dairy-free.
Course Appetizer, Main Course
Cuisine Mexican
Keyword black beans, nachos, sweet potatoes, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 157kcal


  • olive oil , for greasing the pan
  • 1 large sweet potato
  • salt & pepper

Nacho Toppings

  • 1 batch vegan cheese sauce
  • 1/2 cup black beans
  • sliced jalapenos
  • green onions , chopped
  • 1/2 avocado


  • Preheat the oven to 400ºF and grease a baking sheet with olive oil. Slice the sweet potato into 1/2-inch rounds, then arrange them in a single layer on the baking sheet. Sprinkle lightly with salt and pepper, then bake them for 15 minutes. When the timer goes off, use a spatula to flip each slice and return to the oven to roast until tender, about 10 to 15 minutes more.
  • While the sweet potatoes are cooking, prepare the vegan cheese sauce if you haven't already, and set it aside until the sweet potatoes are done. You can use any remaining time to chop your nacho toppings, like green onion or avocado.
  • When the sweet potatoes are fork-tender, arrange them on a large serving platter and top them with a generous drizzle of cheese sauce, followed by black beans, jalapenos, green onions, and avocado. (Or whatever you want to use!) Serve warm. While you can pick these up with your fingers, they are not crispy like deep-fried chips, so you might prefer to use a knife and fork instead.


Calories: 157kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Potassium: 152mg | Fiber: 5g | Vitamin A: 70IU | Calcium: 12mg | Iron: 0.9mg
Per serving (with 1/4 cup cheese sauce): Calories: 157, Fat: 3g, Carbohydrates: 26g, Fiber: 5g, Protein: 4g

Recipe Notes:

This recipe is highly adaptable, so use any nacho toppings you like! You could even use another veggie as the base, like my Vegan Cauliflower “Nachos.”

Reader Feedback: Have you tried sweet potato nachos before? Let me know how else you might serve my new favorite cheese sauce!

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My mouth is watering just looking at these pictures! What a fun twist on nachos!


These are so delicious. I love the mix of sweet and salty.


This is AMAZING! My oldest son and husband don’t like sweet potatoes much and this won them over! I topped it with black beans and all the other suggested toppings, and just used regular paprika. I was surprised how quickly it all came together! The sauce was incredible and it made a TON. We had a lot left over. It was such a surprisingly filling dish! I served it with a side of steamed broccoli. Definitely a keeper!


This is one of our new favorites! We’ve made it a few times now. It’s such a good flavor combination. And it turns out your can freeze the sauce. It separates but I just run it through the blender before heating it up. Works great and makes this meal even more convenient.

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