The Best Loaded Sweet Potato Nachos (Gluten Free, Vegan)

Prep: 10 minutesCook: 60 minutesTotal: 70 minutes
Yield: serves 2Category: Dinners
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These sweet potato nachos are so delicious and the perfect gluten free and vegan version of the classic loaded nachos! The sweet potatoes are a nutrient dense and filling alternative to the tortilla chips traditionally used making this the ultimate comfort food that feels really indulgent despite it actually being healthy and high in protein.

This is a recipe I used to make when I first went gluten free back in 2014 and had to learn how to cook. Back then, I wasn’t vegan so would make this using meat and dairy products, however, I have since revised it a couple of times to create this new version. Initially I made this vegan by just swapping to a meatfree vegan chicken substitute and dairy free cheese, however, it has since evolved even more to a completely plant based recipe due to the beans and sweetcorn. You could still add in a vegan chicken substitute if you think you will miss it but I don’t personally think these sweet potato nachos need it.

This is packed full of flavour without being too spicy. I only add a pinch of chilli into the mixture as I want this to be enjoyed by everyone, however, if you like your food a little spicier you could add more. I have also left the jalapenos out of the mixture, whereas before they were included, which allows you to really personalise and add your preferred amount at the end along with extra toppings.

I usually scatter around two tablespoons of the jalapenos on top along with shredded lettuce, additional coriander and my Easy 5 Minute Guacamole recipe which you can find here on top of my sweet potato nachos. I also mix a little dairy free plain yogurt with lemon juice, salt and pepper in place of sour cream and drizzle it over my sweet potato nachos and sometimes add my Fiery Tomato Salad.

This is quite a versatile recipe as you can substitute ingredients depending on what you have to hand. For example I use black beans in this but kidney beans would work, as would a white onion instead of red or green pepper instead of red. If you wanted, you could even make this mixture to add to the top of nachos made with tortilla chips if you are short on time.

I have noted that the sweet potato rounds will need to be baked for 45 minutes, however, ovens do vary so yours may need slightly longer or slightly less time. Turn the slices over after around 25 minutes and remember to keep and eye on them to ensure they do not burn.

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  • 600g 4 + 1/4 cups sweet potato
  • 1 can black beans
  • 1/2 can sweetcorn
  • 1/2 red pepper
  • 1 red onion
  • 1 large tomato
  • 3 cloves garlic
  • 1 handful jalapenos
  • 1/2 lime
  • 1/2 handful coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • pinch chilli
  • pinch cinnamon
  • pinch sea salt
  • splash olive oil

optional extras

  • sour cream
  • shredded lettuce
  • salsa
  • guacamole
  • dairy free grated cheese
  • additional coriander


  1. Slice the sweet potato into 1cm thick rounds and place on a baking tray, coat in some olive oil and sea salt and bake in a preheated oven for 45 minutes at 200 degrees Celsius. Turn the slices over after they have been baking for 25 minutes
  2. Peel and finely slice the onion and add to the pan along with a splash of oil
  3. Roughly chop the tomato and red pepper, discarding the seeds, before adding to the pan. Cook over a low heat until they start to soften
  4. Mince the garlic and add to the pan along with the tomato puree, stir well
  5. Drain the black beans and sweetcorn and add to the pan along with the paprika, cumin, chilli and cinnamon. Allow to cook over a low heat for five minutes
  6. Squeeze in the juice of half a lime, add a good pinch of salt and and the coriander, stir well. Allow to cook for a few more minutes before removing from the heat
  7. Once the sweet potato slices have cooked, layer them in the bottom of a medium sized ovenproof dish
  8. Spoon the mixture over the top of the sweet potato nachos, forming a pile in the middle that spills out towards the edges
  9. Place the nachos in a preheated oven and bake for 15 to 20 minutes at 180 degrees Celsius. If you are using cheese scatter it across the top of the nachos before placing in the oven
  10. Remove from the oven and add your toppings before serving


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