top of page
  • Writer's pictureme

Sweet Potato Nachos

Updated: Feb 3, 2019

My last Super Bowl dish for you all! Well you can really eat these for any occasion, they’re that good. I first roasted up the thinly sliced sweet potato until nice and crispy, who needs chips when you have a perfectly good tatter. I then topped it with all my favorite nacho toppings: corn, beans, a homemade pico de gallo, guacamole, and a cheesy good cashew sauce. The perfect healthy side for any party to enjoy!

Yield: 4 servings

Sweet Potato Chips


- 2 large sweet potatoes

- 1 tbsp avocado oil

- 2 tsp smoked paprika

- 1 tsp Himalayan salt

- 1 tsp pepper

- 1 tsp garlic powder


1. Preheat oven to 375 F

2. Wash sweet potatoes thoroughly, making sure to scrub all the dirt off.

3. Cut off ends, then slice thinly. About 1/8-1/4 inch.

4. Let sweet potatoes slices soak in a bowl of water for 5 minutes. This will remove all the extra starch and make them extra crispy.

5. Remove from water bath and pat dry with clean towel. You can use paper towels, but try to save the environment shale we.

6. Place into clean bowl (what I did to save dishes was just clean out the bowl I used to soak the sweet potatoes in) and toss is seasonings.

7. Lay out flat onto parchment lined baking sheet.

8. Bake for 30 minutes, flipping halfway through.

Cashew Cheese Sauce

- 1 cup soaked cashews

- 1/2 cup low sodium vegetable broth

- 1/4 cup nutritional yeast

- 1 tsp garlic powder

- 1/2 tsp turmeric

- 1/2 tsp black pepper

- 1 jalapeno (I like it spicy, feel free to use half for a more mild flavor)


1. For soaking cashews, place cashews and water into pot and bring to boil. Boil for 20 minutes, then reduce heat and let sit for 5 minutes.

2. Remove veins and seeds from inside jalapeño, rough chop.

3. Place all ingredients into blender and blend until smooth.

4. Warm up on stove on low heat, until heated through.

Homemade Pico de Gallo


- 2 roma tomatoes

- 1/2 small red onion

- 1 jalapeño

- 2 tbsp chopped cilantro

- 1/2 juice of lime

- 1/2 tsp Himalayan salt


1. Dice all veggies into small pieces. Make sure to remove seeds from tomatoes.

2. Toss in bowl and add in lime juice and seasonings.

3. Stir and place in refrigerator to set

Homemade Guacamole


- 2 medium sized ripe avocados

- 1/4 red onion

- 2 tbsp chopped cilantro

- 1/2 juice of lime

- 1/2 tsp himalayan salt


1. Mash avocados until smooth.

2. Add in other ingredients and combine.

3. Set in refrigerator to chill.

Other ingredients:

- 1/4 cup corn (I used no salt added canned corn)

- 1/2 cup pinto or black beans

Now to assemble!

1. Lay out your sweet potato chips.

2. Top with corn, beans, and pico de gallo.

3. Drizzle with warm cashew sauce.

4. Scoop up a huge portion of guacamole and place on top.

5. Finish with sliced jalapeños, pumpkin seeds, and cilantro.

6. Place some lime wedges on the side to finish.

I hope you enjoy!

Sending you love and light wherever your soul may be.



#superbowl #glutenfree #healthy #sidedish

74 views0 comments

Recent Posts

See All
bottom of page