I’m on a major Mexican food kick this week, so to celebrate I made a big batch of loaded sweet potato nachos! Perfect if you’re planning on throwing a nacho party or you could just eat them all yourself like I did. It’s all about the toppings and these are loaded with black beans, corn, super easy homemade guacamole, and cashew brazil nut sour cream. I’m always finding more ways to use sweet potatoes and these nachos were the bomb dot com!
This is definitely one of the most involved recipes I’ve made in terms of ingredients, but trust me it’s totally worth it. When it comes to nachos, the more toppings the better in my opinion. The sweet potato “nachos” are just thinly sliced and baked in the oven. The guacamole is made from just 4 simple ingredients, so seriously anyone can make it. It’s that easy.
For the cashew brazil nut sour cream, it makes a really big batch so you’ll have some to save and use in other dishes! I added black beans and corn, but you can get creative and add tomatoes, onion, cilantro, or whatever else you have handy.
The entire recipe is vegan & gluten-free plus added bonus it’s oil-free too! I think this may be one of my new favorite meals. I eat sweet potatoes every other day usually so I’m excited to have a different sweet potato dish added to my favorites. My obsession with sweet potatoes has gotten progressively stronger over the past couple of months. If you’re like me, you might want to try my sweet potato skillet hash browns with tahini or baked sweet potato fries.
There’s just something about the creaminess of the guacamole and the sour cream that takes these nachos to the next level. They’re so hearty, satisfying, packed with flavor, and pretty messy just the way nachos should be.
Sure, they’re tortilla-chip-free but I think the sweet potato nachos more than make up for it. It’s safe to say you can skip the restaurant style version and start making these at home! That’s a big win in my book.
If you’re feeling extra adventurous, I would go ahead and make the vegan nacho cheese from my kale & quinoa burrito bowl. It would really just perfectly top these off. If you make this recipe, please share with me in the comments or on Instagram (@asunshinemission). I’d love to see your beautiful creations!
- 1 large sweet potato
- 1 medium avocado
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp salt
- 1 1/2 cup cashews
- 1/2 cup brazil nuts
- t lemon, juiced
- 1/4 tsp pink Himalayan salt
- 1 tbs apple cider vinegar
- 2 tbsp nutritional yeast
- 1 1/4 cup water
- 1/2 cup black beans
- 1/2 cup corn
- Preheat oven to 400 degrees Fahrenheit.
- Thinly slice sweet potato into circle nachos.
- Place on baking sheet at bake for 16 minutes, flipping them over halfway through.
- Mash up the avocado with a fork.
- Mix in all other ingredients.
- Blend in a high-speed blender or food processor until smooth.
- Add water a little bit at a time until you reach desired consistency.
- Take sweet potato nachos out of the oven and assemble on a plate.
- Top them with black beans, corn, guacamole, and sour cream.
- Dig in!