Monday, April 20, 2015

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!

This is a healthier twist on a usually indulgent meal, and not short on flavor. If you try out any of my recipes, I'd love to see them! Just use #gardengoddesskitchen

Sweet Potato Nachos

Serves 4


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.

Hope you enjoy!