Looking for the perfect appetizer for your Super Bowl party? Looking for the perfect appetizer for ANY party? Look no further than Pamela Salzman’s Sweet Potato Nachos with Vegan Queso recipe. Think about it—it’s sweet potatoes with queso, so how can you go wrong (EVERYONE loves sweet potatoes, don’t they?)

Here’s how to make it the star of your party!

Sweet Potato Nachos with Vegan Queso 

Author: Pamela Salzman

Serves: 4-6


For the “nachos”:

  • 3 medium-large sweet potatoes, thinly sliced about ¼-inch thick
  • 3 tablespoons coconut oil, melted
  • Sea salt and freshly ground black pepper for seasoning sweet potatoes

For the “queso”:

  • 5 tablespoons unsalted butter (not vegan) or organic Earth Balance (vegan)
  • 2 tablespoons chopped shallots
  • 1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
  • ¼ cup chopped carrots (about 1 small carrot)
  • ⅓ cup chopped onion
  • 1 cup water
  • ¼ cup raw cashews (if you don’t have a Vitamix or equivalent, soak the cashews 1-5 hours in water and drain before adding to blender)
  • 1 ¾ teaspoons sea salt (use 1 ½ teaspoons if using Earth Balance)
  • ¼ teaspoon garlic, minced (about 1 medium clove)
  • ¼ teaspoon Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice (optional, but add it if you have it)
  • ¼ teaspoon black pepper
  • pinch of cayenne pepper
  • Suggested toppings: black beans*, sliced fresh or pickled jalapeño, fire-roasted corn, cilantro, sliced avocado or guacamole, tomatillo salsa, chicken taco meat


  1. Preheat the oven to 400 degrees and line 3 sheet pans with parchment paper. Place the sweet potato slices in one layer on the sheet pans and brush both sides with coconut oil and sprinkle with salt and pepper. Bake for 20 minutes, flip over and bake for another 10 minutes, until crispy.
  2. Meanwhile, in a medium saucepan, add the shallots, potatoes, carrots, onion and water, and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
  3. Place the cashews, salt, garlic, butter or Earth Balance, mustard, lemon juice, black pepper and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender** or food processor and process until perfectly smooth. Give this a minute or two until it is perfectly creamy and smooth. If you want it to be a little thicker, pour it back into the saucepan and simmer it for another 5 minutes. Queso can be made 2 days in advance and reheated gently in a saucepan before serving.
  4. To assemble the nachos, place 1 layer of sweet potato rounds on a platter and drizzle with queso and desired toppings. Arrange another layer of sweet potatoes, queso and toppings. Serve immediately.


* 1 (14.5) oz can or 1 ½ cups cooked black beans can be warmed in a small skillet with the juice from ½ a lime and ½ teaspoon of ground cumin and ½ teaspoon salt

**Results will be much creamier with a high-powered blender like a Vitamix.

To read more about Pamela’s Sweet Potato Nachos with Vegan Queso, click here. Enjoy!