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Sweet Potato Nachos

Sweet Potato Nachos

Sweet potato nachos will surpass your love of tortilla-based nachos! They are full of flavor and pack an extra nutrition punch with vitamin A, vitamin C, and manganese. Plus they have anticancer properties from all of the antioxidants and are beneficial to immune function. Make sure you keep the skins on because that only adds to the health benefits.

This recipe was born from a trip to a lavender farm for my birthday. While looking through the adorable vendor shops I came across one of the moms that started A Lil Vegan Sauce company. She was handing out samples of her product and as a family of vegans, we ran up the steps to give it a try. Her sauce recipe was made as a solution to her daughter’s food allergies and it is better than any vegan cheese sauce I have tasted on the market. A Lil Vegan Sauce was only available locally but now you can order it online!!!!!!! If you are able I highly recommend you try this sauce and support this small women-owned business. It is the perfect addition to this sweet potato nacho recipe.

Another reason to give this recipe a try is that it is a great way to use up extra produce in your fridge. I always have an extra onion, a random pepper, or vegetables that need to be used. Chop them up and throw them on these nachos! Once you cover them in salsa and vegan cheese your kids won’t realize that the veggies are there.

Also if you aren’t a fan of vegan processed meat products check out my quinoa black bean taco meat as a whole food substitute for the vegan beef in this recipe.

Sweet Potato Nachos

Sweet potato nachos are a healthier version of tortilla-based nachos that are packed with flavor and are a great way to use up extra produce in your fridge.
Servings 6 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • baking sheet
  • cutting board
  • Chef's Knife


  • 3 medium sweet potatoes cut into ¼” thick rounds
  • 2 cups vegan ground beef check out alternative options above
  • ¾ cup salsa divided
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 Tbsp nutritional yeast
  • 1 red bell pepper chopped
  • 1 green pepper chopped
  • ½ red onion chopped
  • ½ cup vegan cheddar cheese shreds or sauce
  • 1 jalapeno pepper sliced into rounds
  • 10 black olives sliced
  • Salt and pepper to taste
  • Fresh cilantro for topping optional


  • Preheat the oven to 400 °F and line a baking sheet with parchment paper.
  • On the baking sheet spread out the sweet potato rounds in a single layer and bake for 15 minutes while preparing the toppings.
  • Heat a skillet over medium heat.
  • Once warm add vegan ground beef and saute for 5 minutes until thawed and beginning to brown.
  • Add ¼ cup salsa, chili powder, cumin, smoked, paprika, onion powder, garlic powder, and nutritional yeast to vegan beef and mix in cooking for an additional 2-3 minutes.
  • Taste for seasoning and add salt and pepper. Remove from heat and set aside.
  • Spread vegan beef over the potatoes and continue to top with bell peppers, onion, cheese, jalapeno, and olives.
  • Bake nachos for 15-20 minutes until toppings are cooked and cheese has melted.
  • Serve immediately topped remaining salsa, avocado, and fresh cilantro leaves.
Course: Appetizer, Lunch, Snack
Cuisine: Mexican-American Inspired
Keyword: appetizer, Easy Recipe, entertaining, healthy, lunch, party, Plant-based Cheese, Plant-based Meat, Quick & Easy, snack

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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