Impossible Sweet Potato Nachos Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper or lightly oil them.

Slice sweet potatoes

Wash and dry sweet potatoes. Using a mandoline or a very sharp knife, slice the sweet potatoes into 2–3 mm (about 1/8 inch) thin rounds so they crisp evenly.

Season

In a large bowl, toss the sweet potato rounds with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika until evenly coated.

Arrange and bake

Arrange slices in a single layer on the prepared baking sheets, not overlapping. Bake for 12–18 minutes, rotating the pans halfway through, until edges are crisp and centers are just tender. Watch closely after 12 minutes to avoid burning.

Cool

Remove from oven and let chips cool on a wire rack 5 minutes; they will crisp further as they cool. If needed, bake any softer slices another 2–4 minutes.

Sauté aromatics

Heat 1 tbs olive oil in a large skillet over medium heat. Add the finely diced onion and cook 4–6 minutes until translucent and lightly golden. Add the minced garlic and cook 30 seconds until fragrant.

Brown Impossible

Increase heat to medium-high and add the 12 oz Impossible Burger. Break it up with a spatula and cook 4–6 minutes until it is browned and any moisture has mostly evaporated.

Season and simmer

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbs tomato paste. Cook 1 minute to toast spices. Add 60 ml vegetable broth (or water), 1 tbs soy sauce, 1 tbs lime juice, and 0.5 tsp kosher salt. Reduce heat to medium-low and simmer uncovered 4–6 minutes until the mixture is saucy but not watery. Adjust salt and lime to taste. Keep warm.

Cook the vegetables

Place chopped potato and carrot in a small saucepan and cover with water. Bring to a simmer and cook 10–12 minutes until both are very tender. Drain thoroughly.

Soak cashews (if not already soft)

If your cashews are not soft, soak them in hot water for 15 minutes then drain. (If using a high-power blender you can skip soaking.)

Blend sauce

In a high-speed blender combine drained potato and carrot, 0.75 cups soaked cashews, 180 ml water, 3 tbs nutritional yeast, 1 tsp apple cider vinegar, 0.75 tsp salt, 0.5 tsp smoked paprika, 0.25 tsp turmeric, and 0.25 tsp black pepper. Blend on high until completely smooth, about 1–2 minutes. If sauce is too thick, add more water 1 tbs at a time to reach a pourable but creamy consistency.

Warm and adjust

Transfer sauce to a small saucepan and warm gently over low heat, whisking, for 3–4 minutes. Taste and adjust seasoning (salt, nutritional yeast, or a splash more lime or vinegar) as desired. Keep warm on very low heat, stirring occasionally to prevent skin forming.

Warm beans

If you prefer warm beans, heat 1 cup rinsed black beans in a small saucepan over medium-low for 2–3 minutes, seasoning with a pinch of salt and a squeeze of lime if desired.

Layer nachos

On a large oven-safe platter or serving board, arrange a single layer of sweet potato chips. Spoon half of the Impossible meat mixture evenly over the chips, drizzle about half the cheese sauce over them, then sprinkle half the black beans, cherry tomatoes, jalapeño slices, and green onions. Repeat with a second layer of chips and remaining meat, cheese sauce, and toppings to build a stacked plate of nachos. (Alternatively, build one generous layer if stacking makes chips soggy.)

Final broil (optional)

If you want the top warmed and slightly bubbly, preheat broiler and place the assembled nachos under broiler 1–2 minutes—watch carefully to avoid burning. This step is optional and may soften chips slightly.

Garnish and serve

Finish with chopped cilantro, pickled red onions (if using), dollops of sour cream or vegan yogurt, a drizzle of hot sauce if desired, and lime wedges on the side. Serve immediately while chips are crisp and cheese sauce is warm.