Sweet Potato Nacho Madness
These nachos are a crazy twist on the classic, using sweet potatoes as the base and packed with flavor! I love how they’re both indulgent and wholesome at th...
Hey there!
I’ve gotta tell you, these Sweet Potato Nachos came about during one of those 'what do I have in the pantry?' moments.
I had a couple of sweet potatoes lying around and thought, why not?
It turned out to be one of the best culinary accidents of my life!
They’re perfect for a cozy movie night or a fun gathering with friends.
Plus, they’re guilt-free and totally delicious!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes are a fantastic base because they add a natural sweetness that balances the savory toppings. If you want to switch things up, feel free to use different beans or add some sautéed veggies! And if you’re not a fan of spice, you can skip the jalapeños or use bell peppers instead.
Tips & Notes
- •I love to add a sprinkle of nutritional yeast on top for an extra cheesy flavor!
- •If you want a creamy element, consider drizzling some cashew cream over the top.
Recipe Variations
- •Sometimes, I’ll swap out the black beans for chickpeas for a fun twist!
- •You can also add roasted bell peppers or mushrooms for an extra layer of flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just keep in mind that the sweet potatoes might lose some of their crispiness, but they’ll still taste amazing!
Frequently Asked Questions
Can I make these nachos ahead of time?
I wouldn’t recommend assembling them fully ahead of time, but you can prep the sweet potatoes and toppings separately! Just assemble and bake right before serving.
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These nachos are a crazy twist on the classic, using sweet potatoes as the base and packed with flavor! I love how they’re both indulgent and wholesome at th...
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). This is where the magic starts!
- 2
In a large bowl, toss the sweet potato slices with olive oil, chili powder, cumin, smoked paprika, and salt until they’re evenly coated.
- 3
Spread the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Roast them for about 20-25 minutes, flipping halfway through, until they’re crispy around the edges and soft in the middle.
- 4
While the sweet potatoes are roasting, prepare your toppings! In a small bowl, mix the black beans and corn together for a colorful and protein-packed combo.
- 5
Once the sweet potatoes are done, take them out of the oven and sprinkle the vegan vegan cheese shreds over the top. Pop them back in the oven for another 5 minutes until the vegan cheese is melted and bubbly.
- 6
Carefully remove the nachos from the oven and layer on the black bean and corn mixture, avocado, jalapeño slices, and fresh cilantro.
- 7
Serve immediately with lime wedges on the side for that zesty kick!
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