Preheat oven to 425 F. Peel sweet potatoes and chop into fries. Dry fries thoroughly using a kitchen towel or paper towels. Line a baking sheet with parchment paper and add the fries, making sure there is little to no overlap. Sprinkle some sea salt on top of the fries and bake for 30-40 minutes, until edges begin to brown and crisp (I baked mine for 35 minutes).

Meanwhile, prepare the barbecue jackfruit. Rinse and drain jackfruit, and cut away and discard all pieces of the dense core and seeds.

In a medium saucepan, sauté garlic in coconut oil until fragrant, about 2 minutes. Add jackfruit followed by smoked paprika, salt, cumin, chili powder, and black pepper. Stir the jackfruit to coat with spices and cook for about 5 minutes, until jackfruit begins to lightly brown.

Add vegan BBQ sauce of choice and simmer on medium low for 20 minutes, until tender. About 10 minutes into cooking, use two forks to pull apart and shred the jackfruit while in the saucepan.

Meanwhile, prepare nacho cheese sauce. Blend all ingredients for the nacho cheese in a high speed blender or food processor until smooth. Set aside.

Remove sweet potato nachos from oven. Generously drizzle or pour nacho cheese over the fries. Warm in oven for a couple mins if desired. Top with chopped avocado and cilantro. Enjoy!