Welcome back to Scrappy Cooking! You won’t be able to get enough of these sweet potato skin nachos!

Sweet Potato Skin Nachos

If you’re making sweet potato mash, my sweet potato brownies or sweet potato soup – STOP THROWING AWAY THE SKIN! Make these sweet potato skin nachos instead. They are crispy, delicious, and they really hit the spot!

Peeled vegetable skin is one of the most common food scraps. The truth is, carrot and potato skins are not only edible but quite nutritious. The only caveat is that you have to get creative, and I’ve got you on that front! These sweet potato skin nachos will bow your mind, and I promise you won’t want to throw the peels away ever again.

Why You’ll Love This Recipe

  • Who doesn’t love a nacho plate? They are a perfect appetizer or snack, and they make a great party food.
  • I enjoyed these sweet potato skin nachos with tahini sauce, but you can dress yours with any of your favorite nacho toppings!
  • Waste not want not! By using the sweet potato scraps, you are reducing your personal food waste, which saves you money and reduces your carbon footprint.
  • The crunch makes it 100% worth the wait!
  • It’s abasically two recipes for the price of one. If you’re using sweet potato for another meal, you might as well indilge yourself with this nacho plate.
  • This recipe is naturally gluten-free, nut-free, soy-free, dairy-free and egg-free.

How to Make This Recipe

Preheat the oven to 400F. Line a baking sheet with parchment paper, and place the sweet potatoes on top. Poke with a fork, and bake for 50 minutes to 1 hour, until cooked through. Allow them to cool slightly.

While you wait, prepare the tahini sauce. To make the tahini dressing, whisk tahini, lemon juice, maple syrup, and water in a jar.

Carefully remove the skins, and keep the sweet potato for another recipe. An easy way to do that is to scoop the flesh out with a spoon, careful not to tear the skin. Slice the skins into square pieces.

Season your sweet potato skin nachos with nutritional yeast, parsley, and a little bit of olive oil if desired. Heat a pan over medium heat, and cook the skins, for around 3 minutes on each side until crispy.

To serve, stack the sweet potato skins on a plate, drizzle with the tahini dressing, and top with fresh parsley and flakey salt. Enjoy!

Hack It!

  • If your oven isn’t as powerful, or you want to cut down on the roasting time, cut your sweet potatoes in half (lengthways) and place them on the baking sheet face down. You can even score the flesh before roasting the potatoes to speed up the process.
  • You can add as many toppings as you like! From traditional toppings like guacamole and salsa, to vegan queso and tahini dressing. The sky is the limit, and I encourage you to experiment.
  • If you want to add some heat to the tahini dressing, add a pinch of cayenne. Alternatively, you can enjoy the nacho plate with some sliced jalapenos for extra heat.
  • Not sure what to do with the sweet potato? Try fudgy sweet potato brownies, hearty balsamic salad, or a warm vegetable soup.

Other Recipes You’ll Love

If you’ve enjoyed this recipe, check out the PlantYou Planner! It’s a digital meal planner FULL of easy and delicious vegan recipes not unlike this one! It has a database of over 500 beginner- and budget-friendly recipes for every occasion. It has a built-in function to toggle the number of servings, which accommodates any household size. As if that wasn’t amazing enough, it also generates a shopping list to reflect your weekly menu. Plant-based living has never been easier!

This year I also released my first (but hopefully not last) cookbook! The PlantYou Cookbook is designed to give you a wide variety of recipes for every meal. In addition to breakfast, lunch, and dinner, the book also features salad dressings, dips, plant-based cheese alternatives and snacks. Every recipe is accompanied by a helpful infographic to display the ingredients – great for visual learners like me! If you haven’t got a copy yet, check your local shops before the first print is out of stock!

Sweet Potato Skin Nachos

The Recipe: Sweet Potato Skin Nachos

A scrappy meal of gluten-free nachos made from sweet potato skins.
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Servings: 4
Prep Time: 1 hour

Ingredients

  • 4 Sweet Potato Skins, Baked for 50 minutes with sweet potato, and then carefully removed
  • 2 tbsp Nutritional Yeast
  • 1 tbsp olive oil
  • 1 tsp Dried Parsley
  • ½ tsp Sea Salt

Tahini Dressing

  • ¼ cup Tahini
  • ¼ cup Water
  • 1 tsp Lemon Juice
  • 1 tbsp Maple Syrup

Garnish

  • ¼ cup Parsley, diced
  • ¼ tsp Flakey Salt, for garnish

Equipment

Instructions 

  • Preheat the oven to 400F. Line a baking sheet with parchment paper, and place the sweet potatoes on top. Poke with a fork, and bake for 50 minutes to 1 hour, until cooked through. Allow to cool slightly.
  • Carefully remove the skins, and keep the sweet potato for another recipe. Slice the skins into square pieces.
  • Season the skins with nutritional yeast, parsley and a little olive oil if desired. Heat a pan over medium, and crisp the sweet potato skins, around 3 minutes on each side.
  • Combine all listed tahini dressing ingredients.
  • Stack the sweet potato skins on a plate, drizzle with the tahini dressing, followed by the fresh parsley and flakey salt. Enjoy
Cuisine: American, Mexican
Course: Appetizer, Side Dish
Author: carleigh
Sweet Potato Skin Nachos