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:
Nut-free Vegan Cheese sauce Cashew Queso (a fan favorite!) Sweet Potato Queso Cauliflower Cheese Sauce
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!
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!
