Join the Club



Thanksgiving Sweet Potato Nachos

dinner main meals recipes thanksgiving Nov 17, 2021
Thanksgiving Sweet Potato Nachos

Who doesn't love nachos for dinner? I've made these Sweet Potato Nachos a little healthier by swapping chips for the fiber rich orange spud. (These nachos will taste delicious with any variety of sweet potato.)


The inspiration for this recipe is Thanksgiving, of course, as the name implies! The nachos are loaded with all the flavors and seasonings you'd expect to find on the holiday table. Although, I've made these from scratch, they are also a great meal for using up your Thanksgiving dinner leftovers. Pile on the extra vegan turkey, stuffing and veggies and it's a Thanksgiving nacho party!


Recipe Tips

I peeled and cut the sweet potatoes into wedges. You could also slice them into "chips" for a more traditional nacho presentation.


I used canned lentils but if you want to make them from scratch, do you! Again, if you've got any leftover plant-proteins from Thanksgiving, just add them to the sheet pan.


Fried onions are aplenty right now during the holiday season. I bought mine from Trader Joe's and are vegan, but not all fried onions are plant-based so be sure to check the ingredients list. 


Batch cook the Mushroom-free Vegan Gravy on the weekend (make extra for your Thanksgiving meal and these sweet potato nachos later in the week) to speed up y our prep.


Serving Suggestions

Because these Thanksgiving Sweet Potato Nachos are loaded with everything, all you really need is a simple green salad to round out this meal. You could also pair this recipe with a simple bisque soup (for example, butternut squash) to give you all the Fall flavors. 


Thanksgiving Sweet Potato Nachos

Prep time: 10 minutes | Cook time: 25 minutes

Serves 4



3 medium sweet potatoes, peeled

3 cups shredded Brussels sprouts

1 Tbsp olive oil or ¼ cup vegetable broth

1 Tbsp garlic powder

1 tsp sage

1 tsp thyme

½ tsp marjoram

1 tsp rosemary

½ tsp nutmeg

2 Tbsp vegan poultry seasoning

salt to taste

freshly ground black pepper, to taste

1 14.5-oz can lentils, drained and rinsed

leftover vegan turkey, chopped (optional)

1 cup Mushroom-free Vegan Gravy

1 cup store-bought fried onions

½ cup Italian parsley, chopped



  1. Preheat the oven to 350°F.
  2. Cut each sweet potato lengthwise into 8 wedges. Slice each wedge crosswise.
  3. On a baking sheet lined with a silpat mat, place the sweet potatoes and Brussels sprouts. Toss everything with the olive oil (or vegetable broth), garlic powder, sage, thyme, marjoram, rosemary, nutmeg, poultry seasoning, salt and pepper to taste.
  4. Roast the vegetables for 20 minutes. Add the lentils and vegan turkey (if using). Bake for a few more minutes until everything is heated through. Remove from the oven and drizzle with the desired amount of the Mushroom-free Vegan Gravy.  Garnish with the fried onions and fresh parsley. Serve with more gravy on the side.


Spoiler Alert: Thanksgiving Sweet Potato Nachos are best eaten when served.


Batch it up! Thanksgiving Sweet Potato Nachos are a great way to use up your Thanksgiving leftovers or get a taste of the holiday any time of the year.


For non vegans: Add chopped turkey.


More Thanksgiving Recipes & Resources:



Want a taste?

Try our membership for $1.

Try us!

Join our community!

Sign up and receive our coveted batch cooking planner and get recipes, resources and more.

If you want to stress less and connect more over dinner, it's for you.