Sweet Potato Nachos with Cilantro-Lime Sour Cream
Prep time
Cook time
Total time
I really didn't mean to take such a long hiatus from posting. Between work and The Eighteen-year-old's graduation, it's been a busy spring. Here's a quick and yummy recipe that is perfect for enjoying out on the deck. I've come learn that there are few rules when it comes to nachos, so here's my delicious and hearty take on a classic.
Serves: 5
  • 2 large sweet potatoes or yams, cut into ½" slices
  • Olive oil
  • Garlic salt
  • Black pepper
  • 5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
  • 1-1/4 C vegan sour cream
  • 1 C fresh cilantro leaves
  • 1 Tbs lime juice
  • ¼ tsp salt
  • Toppings
  • 2 15-oz cans black beans, drained and rinsed
  • Green onion
  • Black olives
  • Salsa
  • Pepitas
  1. Preheat oven to 450.
  2. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned.
  3. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.
  4. In the meantime, over low heat, the warm the black beans in a saucepan.
  5. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl.
  6. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2017/05/25/sweet-potato-nachos-cilantro-lime-sour-cream/