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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Thai Sweet Potato Nachos

    Published: May 17, 2015 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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.

    Thai Sweet Potato Nachos Recipe

    Thai Sweet Potato Nachos

    Roasted sweet potato slices drizzled with peanut sauce and piled high with fresh veggies. Inspired by Two Peas & Their Pod's Loaded Sweet Potato Nachos
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Diet: Vegetarian
    Keyword: meatless nachos, Thai Sweet Potato Nachos, vegetarian nachos
    Servings: 4 servings
    Calories: 405kcal
    Author: Oh My Veggies

    Ingredients

    • 2 large sweet potatoes about 2 pounds, peeled and cut into ⅛-inch thick slices (use a mandoline slicer for best results)
    • Oil mister
    • Salt and pepper to taste
    • ½ 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
    • ½ cup roughly chopped cilantro
    • ½ cup sliced green onions
    • ¼ cup chopped roasted peanuts
    • Lime wedges for serving
    US Customary - Metric

    Instructions

    • Preheat oven to 400ºF.
    • 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.
    • 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.
    • 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.

    Notes

    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.

    Nutrition

    Calories: 405kcalCarbohydrates: 37gProtein: 14gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gSodium: 734mgPotassium: 839mgFiber: 8gSugar: 11gVitamin A: 19770IUVitamin C: 45mgCalcium: 79mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Snack Recipes, Vegan Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, snacks, sweet potatoes

    Reader Interactions

    Comments

    1. Cara's Healthy Cravings says

      May 01, 2014 at 6:59 am

      Sweet potatoes and peanut sauce, SOLD!
      Two of the best things on earth put together 😉

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:11 pm

        They're two of my favorites too! 🙂

        Reply
    2. Gretchen @ Two Healthy Kitchens says

      May 01, 2014 at 7:36 am

      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!!

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:11 pm

        Sweet potatoes and peanut sauce are really good together--even if you don't make nachos, you can bake a sweet potato and top it with the sauce. So tasty!

        Reply
    3. Abby @ The Frosted Vegan says

      May 01, 2014 at 8:50 am

      The nacho part drew me in but the sweet potatoes kept me reading!

      Reply
    4. Kathryn says

      May 01, 2014 at 8:57 am

      This is so smart! Sweet potatoes sound like the perfect base for all of that peanutty goodness.

      Reply
    5. lisacng @ expandng.com says

      May 01, 2014 at 9:55 am

      You are a genius. Puttin' it on my "gotta try" list! I can't resist a peanut sauce or healthier chips.

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:10 pm

        I hope you like them! 🙂

        Reply
    6. Emily @ Zen & Spice says

      May 01, 2014 at 10:29 am

      Oooh, my boyfriend would love this recipe. We love peanut sauce around here. This looks like a pretty cheap recipe too, if you already have some of the ingredients on hand!

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:10 pm

        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. 🙂

        Reply
    7. Hannah @ CleanEatingVeggieGirl says

      May 01, 2014 at 12:00 pm

      I LOVE making sweet potato nachos, so this is totally right up my alley! Thai flavors go so well with sweet potatoes, and I love how creative this is 🙂

      Reply
    8. Julia Mueller says

      May 01, 2014 at 12:10 pm

      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 😉

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:08 pm

        I totally love nachos way more than I should. But I usually put lots of veggies on them, so at least then they have some nutritional benefits, right?

        Reply
    9. Courtney @ The Fig Tree says

      May 01, 2014 at 12:51 pm

      Such a great idea!!! Sweet potatoes nachos are great to begin with, but I love that you used Thai flavours to spice it up. So creative 🙂

      Reply
    10. Laura (Tutti Dolci) says

      May 01, 2014 at 1:40 pm

      I love thai flavors, what a fun recipe idea!

      Reply
    11. taylor @ greens & chocolate says

      May 01, 2014 at 1:58 pm

      I agree - peanut sauce is always a good decision! These nachos look like my kinda nachos!

      Reply
    12. Meg van der Kruik says

      May 01, 2014 at 2:17 pm

      Oh wow! I need that entire plate right now!!! Such a great idea Kiersten.

      Reply
    13. Nicha @ The Green Recipes says

      May 01, 2014 at 5:03 pm

      This healthier version sounds much better to me and the peanut sauce...wow, what a great combination!!

      Reply
    14. Judit @ Wine Dine Daily says

      May 02, 2014 at 12:40 am

      Kiersten, this nachos are brilliant! Love the idea with sweet potatoes instead of the boring chips plus it is so much healthier.
      Cheers,
      J

      Reply
    15. Samantha @FerraroKitchen says

      May 02, 2014 at 10:37 am

      I could eat sweet potatoes with anything!

      Reply
    16. Becca @ Amuse Your Bouche says

      May 02, 2014 at 12:12 pm

      These look amazing, such gorgeous flavours! I don't cook with sweet potatoes nearly often enough!

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:00 pm

        I think I probably cook with sweet potatoes too much--I love them! 🙂

        Reply
    17. Katie (The Muffin Myth) says

      May 04, 2014 at 3:58 am

      I love this idea! Because yes, peanut sauce, and also sweet potatoes. What an awesome combination.

      Reply
    18. Melissa @ Nourish By Melissa says

      May 04, 2014 at 12:56 pm

      Oh my gosh, nachos! I haven't had these in forever! Definitely trying this recipe 🙂

      Reply
    19. Joanne says

      May 04, 2014 at 10:37 pm

      You very much had me at peanut sauce. For obvious reasons.

      Reply
    20. Natalie @ Once Upon a Cutting Board says

      May 05, 2014 at 12:15 am

      Such a great idea! I love anything with sweet potatoes or peanut sauce, and the two of them together are always an unexpected but delightful combination!

      Reply
    21. Leah says

      May 05, 2014 at 6:30 pm

      Do you think this would work with almond butter as that's all I have on hand?

      Reply
      • Kiersten Frase says

        May 06, 2014 at 8:45 pm

        The flavor wouldn't be the same, but it would definitely work--I make sauces with almond butter all the time. 🙂

        Reply
    22. Peter P says

      May 06, 2014 at 7:07 pm

      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.

      Reply
      • Kiersten Frase says

        May 06, 2014 at 8:39 pm

        I agree, the more sriracha, the better. I'm happy to hear you enjoyed the recipe!

        Reply
    23. Alyson says

      May 18, 2014 at 10:24 pm

      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.

      Reply
      • Kiersten Frase says

        May 20, 2014 at 12:08 pm

        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.

        Reply
        • Alyson says

          May 25, 2014 at 1:03 pm

          Ah, thanks!

          Reply
    24. Katie says

      January 03, 2015 at 3:33 pm

      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!

      Reply
      • Kiersten Frase says

        January 06, 2015 at 4:02 pm

        Woo hoo! I'm glad they were a success - thanks for your comment! 🙂

        Reply
    25. Sophie says

      May 24, 2015 at 11:35 am

      Great recipe, nice and easy too!

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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