Vegan Sweet Potato Nachos

SERVES 4–6
PREP: 35 MINUTES
COOK: 25–30 MINUTES

Method

  1. Preheat the oven to 200°C (180°C fan)/400°F/gas 6
  2. Place the sweet potato on a baking tray
  3. Add the oil, cumin, coriander and chilli powder and toss together before arranging the sweet potato cubes in a single layer
  4. Season with salt and pepper and roast in the oven for 20–25 minutes or until tender
  5. Meanwhile, place the cashew nuts in a bowl of boiling water and leave to soak for 15 minutes
  6. Drain and place in a blender or the small bowl of a food processor
  7. Add the nut milk, 2 teaspoons of the chipotle chilli paste and 1/2 teaspoon of salt and blitz until completely smooth
  8. Spoon into a bowl and set aside
  9. Line a baking tray with kitchen paper (paper towels)
  10. Pour the sunflower oil into a large, deep heavy-based saucepan and set over a medium heat. After around 10 minutes, bubbles should begin to rise to the surface; this means the oil is hot enough to fry in 
  11. In batches, fry the onions in the hot oil for 2–3 minutes or until just beginning to darken and curl up
  12. Remove with a slotted spoon and drain on the kitchen paper, then sprinkle over a little salt to keep them crisp
  13. Pile the Manomasa tortilla chips onto a serving plate and top with the roasted sweet potato, drizzle over the cashew cream and spoon over the salsa
  14. Finish with bundles of the crispy onions and squeeze over the limes to serve

Ingredients

500g (1lb 2oz) sweet potatoes, peeled and cut into 1cm cubes
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp hot chilli powder
100g (3.oz/2⁄3 cup) unsalted cashew nuts
140ml (5fl oz/2⁄3 cup) cashew or any other nut milk
2–3 tsp chipotle chilli paste
300ml (10fl oz/1 1/4 cups) sunflower oil
1 whole large red onion, finely sliced into thin rounds
2 packs of Tomatillo Salsa tortilla chips  
1–2 limes, quartered
Fine salt and black pepper
Salsa to serve

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Photography David Loftus | Recipes and styling Julia Azzerello