Savory Sweet Potato Nachos

Here we are in 2017 and my nacho obsession continues. This time, instead of using a random brand of gluten free corn chips as a base, I am making everything fresh by hand. I think that the main reason I enjoy nachos so much is that there are so many different ingredients and flavors incorporated into one main dish. Also, nachos are the most beautiful mess of a food I have ever seen.

In the fall and winter, I have certain ingredients (mostly vegetables) that I turn to. Two of my favorites are part of this new and improved nacho recipe. They are completely transformed in order to create a sense of mystery and excitement.

This recipe is so unique and packed with flavor that you will not even miss the meat. I promise. If you are vegan, feel free to substitute the cheese for one made of pea protein! Side note: I am lactose intolerant, so I use goat cheese and feta since they don’t bother me- who knew?

The inspiration for this meal all started after an intense night of power yoga followed by an even more intense craving for pizza or nachos. Why do I always crave the worst things after doing so much good for my body?!

-Check out the sneak peek and follow along below-



  • one sweet potato
  • 1/8 cup goat cheese
  • 1/8 cup feta cheese
  • 2 shallots
  • 1 tbsp chopped pecans
  • 1 tbsp pine nuts
  • 6 brussels sprouts
  • olive oil
  • balsamic vinegar
  • a pinch of rosemary
  • a pinch of basil
  • himalayan sea salt
  • cracked black pepper


  1. Set your oven to 425 degrees Fahrenheit.
  2. Cut the sweet potato into chip-like disks as small as you can without chopping your fingers off.
  3. Place sweet potato circles in a bowl and drizzle olive oil over top. Mix well and sprinkle with himalayan sea salt.
  4. Set up tinfoil in a baking sheet and arrange the circles as separately as you can. They cook better when they do not overlap as much.
  5. Sprinkle crumbled goat cheese and feta over the sweet potatoes.
  6. Dice the shallots and add over top of the crumbled cheeses.
  7. This is the step I was most excited about… rinse the brussels sprouts and discard any leaves that do not meet your standards. Grab a cheese grater and start grating each brussels sprout. I’m not kidding! Its like shredded lettuce, but better of course. You know how good crispy brussels sprout leaves taste after they are baked…
  8. Lastly, I knew I needed something else for a little bit of a crunch and complementary flavor. I chose chopped pecan chips and pine nuts to finish off the ingredients! Grab a handful and spread them on top.
  9. To make this recipe savory, I drizzled some more olive oil on top followed by a bit of balsamic vinegar.
  10. Lastly, take a pinch of rosemary and basil and make them rain over the nachos. Ground some pepper on top to taste as well.
  11. Before placing the baking sheet into the oven, I grabbed it with both hands and did a little bit of a shimmy in order to make sure the oil and vinegar was spread evenly.
  12. Place in the oven until the sweet potatoes seem to transition into somewhat crispy chips. Make sure at least the rims of the potatoes are crisp. About 30 minutes or so.





I’m not going to lie to you guys… I did eat this whole entire thing. However, if you take part in portion control, I would suggest at least starting with the amount pictured below.

By belief is that if you are hungry, you should eat. If you are full, you should stop (and save the rest for when you are hungry again- maybe 30 mins to an hour later)…


I hope that you enjoyed this recipe! Honestly, I’ve never seen or tasted anything quite like it. Your brain can come up with great things people- use it wisely!

I truly believe that the best way to transform your favorite meals are by substituting certain not-so-great ingredients for healthier options that you already love.