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!
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.
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!
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!
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.
- olive oil , for greasing the pan
- 1 large sweet potato
- salt & pepper
- 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.
Per serving (with 1/4 cup cheese sauce): Calories: 157, Fat: 3g, Carbohydrates: 26g, Fiber: 5g, Protein: 4g
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!