• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Recipe

Loaded Sweet Potato Nachos

Apr 15, 2016 · by Kate Kasbee · This post may contain affiliate links · 5 Comments · Modified: Aug 22, 2022

Jump to Recipe·Print Recipe
Nachos_01 this recipe
Nachos_02
Nachos_04
Nachos_05

I don't know about you, but I used to find something so satisfying about that fake, nacho cheese you can get with chips at a baseball stadium or rollerskating rink. Obviously, this "cheese" sauce is probably one of the worst things you can eat. Is it even food? I don't really know, but somehow the mystery made it taste even better.

Now that I've been awakened to what real food is, I no longer crave fake nacho cheese. I crave the nacho "cheese" sauce listed in the recipe below. If you're a vegan meal plan subscriber and/or a regular reader of this blog, you may recognize the ingredients from our *amazing* vegan mac & cheese recipe. Here, we added just a touch of heat to give it that spicy flare a plate of loaded nachos deserves.

You'll also notice we opted for sweet potato crisps over corn tortilla chips you can buy in a bag at the store. You can absolutely make this recipe without sweet potatoes! We just wanted to offer a healthy alternative, because that's what we're all about.

You're going to have quite a bit of "cheese" sauce leftover after you fully smother your sweet potato crisps. Don't let it go to waste! We suggest trying it with our Loaded Baked Potatoes or Scalloped Potatoes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Nachos

Loaded Sweet Potato Nachos

  • Author: Kate Kasbee
Print Recipe
Pin Recipe

Ingredients

Units Scale

Sweet potato crisps
4 long, skinny sweet potatoes, washed and sliced ¼-inch rounds
1 Tbsp. olive oil
Salt and pepper, to taste

Nacho “cheese” sauce
⅓ cup earth balance
2 Tbsp. shallots, peeled and roughly chopped
1 cup red or yellow potatoes, peeled and roughly chopped
¼ cup carrots, peeled and roughly chopped
⅓ cup onion, peeled and roughly chopped
1 cup water
¼ cup raw cashews, soaked
2 tsp. sea salt
1 clove garlic, minced
¼ tsp. Dijon mustard
1 Tbsp. lemon juice, freshly squeezed
¼ tsp. black pepper
¼ tsp. paprika
⅛ tsp. cayenne, optional
¼ tsp. red pepper flakes, optional

Optional toppings
½ cup black beans, drained and rinsed
½ cup frozen corn, thawed
¼ cup chopped green onions
¼ cup chopped cilantro
⅓ cup fresh pico de gallo or salsa
1 large avocado, pit removed and diced


Instructions

Preheat the oven to 350 degrees F.

Place the sweet potato rounds on a large baking sheet and toss with olive oil, salt and pepper. You may need to use two baking sheets depending on how many sweet potato rounds you have, as you don’t want to overcrowd them.

Drop sweet potato rounds in a bowl and drizzle with olive oil. Use your hands to toss, coating each piece evenly. Sprinkle with salt and pepper.

Arrange sweet potato rounds in a single layer (without overlapping) on parchment-lined baking sheets and bake for about 12 minutes. Turn the slices over and continue to bake, checking every few minutes until just brown and crispy, about another 8 minutes or so. Remove crisps from the oven and transfer to a large serving platter.

To make your nacho “cheese” sauce, add shallots, potatoes, carrots, onion, and water to a medium saucepan and bring to a boil. Cover and simmer for 15 minutes, or until vegetables are very soft.

Add the cashews, salt, garlic, ⅓ cup Earth Balance, mustard, lemon juice, black pepper, paprika and cayenne to a blender along with the cooked vegetables and cooking water. Blend until smooth and creamy.

Drizzle the nacho “cheese” sauce atop the sweet potato crisps, followed by the toppings of your choice. We like black beans, corn, chopped green onion, cilantro, pico de gallo and diced avocado. Serve warm.


Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

More Recipes

  • Our Favorite Creamy Vegan Pasta Recipes
  • The Best Vegan Chili
  • Vegan Enchiladas with Jackfruit and Black Beans
  • Warm Fall Harvest Bowl

Reader Interactions

Comments

  1. Well Vegan

    April 22, 2016 at 10:34 am

    @Crystal - Absolutely! I love the idea of adding cauliflower. We'll definitely give that a try next time. About how much nutritional yeast do you add to your sauce?

  2. Well Vegan

    April 22, 2016 at 10:32 am

    @Jolie - They're actually Japanese Yams. Very similar to the sweet potato and cook at the same rate.

  3. John

    April 22, 2016 at 7:07 am

    Oh, wow! This is a good one. It's hard to miss the mark with these ingredient – sweet vegan Irish Nachos. Look forward to trying it.

  4. Jolie

    April 22, 2016 at 6:47 am

    Are those beets with the sweet potatoes? If so, are they prepared the same way as the sweet potatoes in the recipe?

  5. Crystal

    April 22, 2016 at 4:14 am

    We just had nachos yesterday, sooo good! I'll need to try adding potatoes to my cheese sauce. I also boil carrots and onion, but with about a pound of cauliflower. Then I blend it with pretty much the rest of what you have there plus nutritional yeast and minus the Earth Balance...I just add olive oil. My kids love it, and we were just saying how much tastier it is than any other nacho cheese. Plus, leftovers make a delicious dip or topping for anything!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal