Veggie-Loaded Sweet Potato Nachos

Recipe by Katie Mae
 
Makes 2 servings | Ready in 30 minutes | Stores 2 days in fridge (longer unassembled)
 


RECIPE VIDEO

See how Katie Mae makes these Sweet Potato Nachos

Sweet Potato Nacho Video Image
[Content for Recipe Club members only]

 
Username
Password

» Lost your Password?

RecipeClub_LearnMore2

 


 

INGREDIENTS FOR POTATO CHIPS

    2 sweet potatoes

FOR NACHO CHEEZE

    1 red bell pepper, diced
    1½ cups cooked cannellini beans (15-oz can, drained and rinsed)
    1½ cups raw cashews, soaked
    ¼ cup nutritional yeast flakes
    1 cup water
    1 lime, juiced
    1 tablespoon tahini (sesame seed butter)
    1 tablespoon stoneground mustard
    ½ tablespoon chipotle powder or other chili powder
    1 teaspoon garlic granules

FOR NACHO TOPPINGS

    1 red bell pepper, diced
    1 jalapeño pepper, diced
    ½ red onion, diced
    ¼ cup fresh cilantro, diced
    2 limes, wedged

 
Sweet Potato Chips 1
Sweet Potato Chips 2

ACTION STEPS

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. Using a mandolin cut the sweet potatoes into 1/8 inch slices. If you don’t have a mandolin, carefully cut the sweet potatoes cross-sectionally into thin slices.
  3. Spread the slices in a single layer on the prepared baking sheets. Bake for 8 to 10 minutes. Remove from oven and flip each slice. Then bake for 8 to 10 more minutes until the slices are tender in the middle and crispy on the edges. Oven temperatures can vary, so pay attention so they don’t burn. Serve warm.
  4. Add all ingredients to a food processor. Blend until it has a creamy consistency. Add a little water or non-dairy milk to thin the sauce to the consistency you want.
  5. Once the sweet potatoes are cooked, pile them onto a plate. Drizzle the cheese sauce across the chips and sprinkle with the peppers, onion and cilantro. Serve with lime wedges and if you’d like, a salsa, such as the Dried Chile Salsa or Heirloom Tomato Salsa.

 
Print Recipe
 
Potato Nachos 2