Thai Sweet Potato Nachos

By Kiersten | Last Updated: May 17, 2015

Thai Sweet Potato Nachos Recipe

Thai Sweet Potato Nachos
A few years ago, we drove to Wilmington for the day and had lunch at a place called Flaming Amy’s Burrito Barn. I wasn’t much in a burrito mood, so I decided to go with an order of Thai Nachos because peanut sauce is never not a good decision. But a massive plate of tortilla chips smothered in peanut sauce and cheese was a little much on a 90-something degree day, so by the time we finished lunch and started sightseeing, I was ready to pass out. There are many respectable reasons to pass out, like low blood sugar and having the vapors, but passing out because you’ve partaken in too many Thai Nachos is not a respectable reason. That is a shameful reason.

Thai Sweet Potato Nacho Toppings
Even though I regretted those nachos that day, they were still a solid concept because like I said: peanut sauce. But how could I take this idea and make it less something you eat when you’re 23 and super drunk and more something you eat when you’re 33 and can only tolerate alcohol when it’s mixed with large amounts of Sprite? Then Two Peas & Their Pod posted their Loaded Sweet Potato Nachos recipe and I knew. Sweet potatoes!

Instead of tortilla chips, I used thinly sliced roasted sweet potatoes. I skipped the cheese and piled my nachos high with cilantro, shredded carrots, diced red peppers, chopped peanuts, and, obviously, peanut sauce. The result is a less heavy, but still delicious!, version of the original.

This post was originally published on May 1, 2014.

Go to Thai Sweet Potato Nachos recipe

Thai Sweet Potato Nachos

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes


4 servings


  • 2 large sweet potatoes (about 2 pounds), peeled and cut into 1/8-inch thick slices (use a mandoline slicer for best results)
  • Oil mister
  • Salt and pepper to taste
  • 1/2 cup natural peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons coconut sugar or brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • 2-4 tablespoons water
  • Pinch of red pepper flakes or sriracha to taste (optional)
  • 1 small red bell pepper, seeded and diced
  • 1 small carrot, peeled and shredded
  • 1/2 cup roughly chopped cilantro
  • 1/2 cup sliced green onions
  • 1/4 cup chopped roasted peanuts
  • Lime wedges for serving
Print recipe


  1. Preheat oven to 400ºF.
  2. Place the sweet potato slices on two baking sheets that have been sprayed with oil—they should be side-by-side, but not overlapping. Spray the tops with additional oil and season with salt and pepper. Bake for 10 minutes, then flip the slices over and bake for about 10 minutes more, until just beginning to crisp. Remove from the oven.
  3. While the sweet potatoes are roasting, start the peanut sauce. Whisk together the peanut butter, rice vinegar, tamari, sesame oil, sugar, ginger, garlic, and 2 tablespoons of water in a small bowl. If the sauce is too thick, add more water one tablespoon at a time. (Different brands of peanut butter have different consistencies!) Add red pepper flakes or sriracha to taste, if using.
  4. Divide the sweet potato slices onto 4 plates and drizzle them with peanut sauce. Top with the diced pepper, shredded carrot, cilantro, green onions, and roasted peanuts and serve with a squeeze of fresh lime juice.


I use a Misto filled with grapeseed oil, but if you don't have an oil mister, you can simply toss the potato slices with a tablespoon of your preferred cooking oil and then transfer them to the baking sheets.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Ohhhhh … using roasted sweet potatoes is genius!! Really – a truly fantastic idea!! I love sweet potatoes in any form … and as a base for a delicious nachos with peanut sauce has me wishing I had a big ‘ol plate right beside me! YUM!!

Yeah, most of the sauce ingredients are things I usually have on hand and the toppings are things you can easily borrow from other recipes if you plan another meal or two that use carrots, cilantro, and green onions. 🙂

Nachos are one of my favorite foods, ESPECIALLY when hungover. This is such a brilliant plate and the peanut sauce is giving me some serious heart flutters. Now I know what I will be eating the Sunday morning following my next girl’s night out 😉

I added in a BUNCH of sriracha cause I like it spicy, but this is EASY. And tasted amazing. The combination of the toppings was perfect – definitely didn’t need cheese. It’s not heavy at all ~ And I’m happy there was a lot of extra peanut sauce left over, because I am gonna use that for another dish.

Thanks for the GREAT recipe / alteration.

I made these tonight and they were DELICIOUS. But my sweet potato chips didn’t crisp up. What did I do wrong? I have a thermometer in my oven that said it was 400F. I don’t have a mister, so I tossed the slices with olive oil like you recommended. I’d love any advice, because I definitely want to make these again.

Sweet potatoes are tricky to get crispy in the oven – they have a tendency to go from not crispy to burnt pretty quickly. I’d just leave them in a little bit longer next time. If you didn’t use a mandoline slicer and the slices were a little bit thicker, they could take a bit longer. And usually the entire slice won’t be crispy, just the edges.

AMAZING!!!!! I served these at a party and instantly everyone was asking for the recipe. HUGE HIT! I have made them several times since. Yummy!

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