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Sweet Potato Nachos
by Melissa Odorisio on Monday June 27, 2016
Sweet Potato Nachos

If you're looking for something tangy, savory, and sweet- here it is! These Sweet Potato Nachos are perfect for a weekend movie night. If you're planning on making these, make sure to soak your cashews in advance. I like to keep some on hand in the fridge-- they're great in smoothies too!


Sweet Potato Chips:

  • 4 large sweet potatoes
  • 2 Tbsp extra virgin olive oil
  • Cracked black pepper to taste
  • Dash of salt

Lime-Black Bean-Corn-Sweet Onion Hash:

  • 1 ear corn
  • 1 can black beans
  • 1/2 medium sweet onion- chopped
  • Juice and zest of 1 lime 
  • Cracked black pepper to taste
  • Dash of salt

Cashew Cream:

  • 1 cup soaked raw cashews (soak for 4+ hours in water)
  • Juice of 1 lemon
  • 2 Tbsp nutritional yeast
  • 1/4 cup water

To top:

  • 1 medium tomato- chopped
  • Cilantro
  • Extra lime wedges


Heat oven to 400 F. Cut the sweet potatoes into thin slices and place on a pan for roasting. Top with the oil, salt, and pepper- to taste. Cook for about 45 minutes or until crispy.

Combine all hash ingredients in a saute pan and cook over medium heat for about 25 minutes.

Combine all cashew cream ingredients in a food processor and combine until smooth. Add more or less water depending on desired consistency.

Serves 4

295 calories Fat: 13 g Sat fat: 2 g Carbohydrates: 39 g Sodium: 84 g Fiber: 6 g Protein: 7 g


Melissa Odorisio, MS, RD, LD/N, CNSC is a TGH dietitian. You can find more of her vegetarian recipes at TGH Health News or more recipes on her blog, Garden Goddess Kitchen.