Loaded Sweet Potato Nachos

I don’t know about you but I’ll usually pay the few extra dollars to ‘upgrade’ my side dish from regular fries to sweet potato/yam fries. There’s something about crispy sweet potatoes paired with a savoury cream sauce that I like to call ‘spud bliss’ ☺. This recipe for Loaded Sweet Potato Nachos proves you should never underestimate the culinary possibilities for a spud.

How I’d describe this dish if I didn’t have my photographer extraordinaire husband snapping glamour shots of it:

*Crispy sweet potato fries – seasoned with copious amounts of chili powder, crushed red peppers, cumin, paprika, onion powder and garlic powder –  topped with vegan shredded mozzarella, roasted corn and black beans. Fresh fruit accents including sweet cherry tomatoes and lime wedges cap this Mexican-inspired take on nachos.

Three reasons why you should give this recipe a try:

  • 1/Sweet potato fries = delish  ☺
  • 2/Appetizer no more. This recipe elevates nacho plate from ‘appy’ to meal by pairing sweet potato fries with wholesome toppings including hearty, nutrient-packed black beans and burst-in-your-mouth cherry tomatoes.
  • 3/Sheet pan recipes are perfect for those busy weeknight meals. It doesn’t get easier than this.

Sweet Potato 101

Here are a few interesting factoids I came across during my research for this recipe:

  • *Sweet potatoes and yams are both tuberous root vegetables that come from a flowering plant, but they are not related.
  • *Despite their name, sweet potatoes actually help to stabilize blood glucose levels.
  • *Sweet potatoes are a nutritional powerhouse. They have twice the fiber of white potatoes and are rich in manganese, potassium, iron and vitamin D. They are also anti-inflammatory.
  • *A “true” yam has bark-like skin. Yams are drier and starchier compared to sweet potatoes.

Mexican fervor

With cuisine staples that include corn, beans, squash, avocados, tomatoes and sweet potatoes Mexican food is a vegan’s dream ☺. If you’re looking for some Mexican-inspired recipes look no further:

Nacho Plate with Fresh Salsa & Refried Beans
Sweet Potato & Black Bean Cumin-Crusted Quesadilla
Roasted Tomatoes, Rice & Bean Soup


Note: This recipe was made using a Thermomix appliance; however, it can easily be adapted using similar food prep tools (e.g. multi-function processor, immersion blender etc).

Preparation (see Recipe Notes below)

  • 1/Roast 1 cup frozen corn at 400F for 15 – 20 minutes
  • 2/Cook 1 cup dry Black Beans as directed
  • 3/Prepare one batch of Crema
  • 4/Preheat oven to 425F


Sweet Potato Fries

  • 3-5 large sweet potatoes, cut into match-stick size
  • 4 Tbsp cornstarch
  • 2 tsp taco seasoning (Mix of chili powder, ground cumin, paprika, crushed red pepper, onion powder, garlic powder, oregano and/or salt)
  • 2 tsp garlic powder
  • 2 tsp cumin powder
  • 2 tsp Himalayan pink salt
  • 1/2 cup olive oil


  • 1 cup roasted corn (see Preparation Notes)
  • 1 cup shredded vegan cheese
  • 2-3 cups cooked black beans
  • Cherry tomatoes (optional)
  • Lime wedges (optional)


  • 2 garlic cloves, peeled (10g)
  • 2 Tbsp fresh cilantro (20g)
  • 1/2 cup vegan mayonnaise (125g)
  • 2 tsp lime juice (15g)
  • 1/2 tsp Himalayan pink salt (<5g)


  • 1/Place match-stick cut sweet potatoes onto a paper-towel covered plate. Pat dry to soak up any excess moisture.
  • 2/Place all dry ingredients (cornstarch through salt) in a large Ziploc bag. Add match-stick cut sweet potatoes and shake until well coated.
  • 3/Add olive oil to a large mixing/prep bowl. Transfer coated sweet potatoes to the bowl. Mix until the potatoes are evenly coated in olive oil.
  • 4/Transfer sweet potatoes to a parchment-paper lined baking tray. Bake at 425F for 40-45 minutes or until the edges are crispy. Tip: Toss the potatoes at the 20 minute mark to ensure they bake evenly~
  • 5/Once baked, coat sweet potatoes with shredded cheese, roasted corn and black beans. Return to the oven and bake for another 10-15 minutes or until the cheese just starts to melt.
  • 6/Remove baking tray from oven and let cool for 5 minutes. Top with cherry tomatoes and/or lime wedges (optional). Drizzle crema on top. Serve immediately.

Recipe Notes

*As a general guideline, when cooking beans 1 cup dry beans will yield 3 cups cooked beans

*Tip: Before roasting frozen corn drizzle a small amount of olive oil over corn kernels

*How to prepare Crema:

  • 1/Add garlic and fresh cilantro to your Thermomix Mixing bowl (or similar food processor). Chop 7 sec/Speed 5.
  • 2/Add vegan mayonnaise, lime juice and salt to the TM bowl. Blend 30 sec/Speed 7.

Product Recommendations

Follow Your Heart/Earth Island Vegenaise® Mayonnaise  [Original]

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