I first ate sweet potato nachos in a local cafe and I was hooked. This is my version of sweet potato nachos, it is dairy free and gluten free and so delicious. There are a few bits to this recipe, to save time I usually cut up the sweet potatoes the night before. I like to keep the skin on, it gives the potatoes a crispier texture.
Place the sweet potato wedges in a large bowl with one tablespoon of olive oil and 1 teaspoon of salt.
Top with the tomato and black bean salsa, avocado, cashew cheese, coriander and jalapenos.