The title of this recipe is misleading. This recipe doesn’t actually taste like nachos. It might look a bit like nachos with a strange texture, but that’s about it. On the bright side, it’s much healthier than a plate of nachos.
This Thai Sweet Potato Nachos recipe gets its name from thinly sliced sweet potato slices that are roasted and topped with veggies, peanut sauce, and peanuts.
OK I guess it does look kind of pretty
Preheat the oven to 400. Chop your sweet potato in 1/8 inch thick slices. Place on 2 baking sheets in an even layer and spray with olive oil. Sprinkle with salt and pepper.
(This is sheet 1 of 2)
Place in the oven for 10 minutes. Flip and bake for an additional 10 minutes.
While the sweet potatoes are in the oven, make the peanut sauce by combining peanut butter, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, garlic, red pepper flakes, and water.
Next finely chop the vegetables: 1 red bell pepper, 1 carrot (grated), and 1/2 cup each of scallions and cilantro.
(My boyfriend chopped and arranged all the veggies all pretty; Thanks babe 😀 )
Lastly, chop up 1/4 cup peanuts. I wasn’t sure how to actually chop them without having peanuts fly everywhere, so I threw them in my rocket blender with the grinder attachment. If you’ve got any type of grinder, this is probably easiest. Unfortunately, this didn’t evenly chop them up, but rather ground 2/3 of it almost to powder and left the rest intact. Still tasted alright though!
To assemble, place a layer of sweet potatoes on a plate. Top with a tablespoon (or slightly more) of peanut sauce. Sprinkle red pepper, carrot, scallions, and cilantro on top. Top with ground peanuts. And don’t forget to squeeze some lime juice over the dish at the end!
Here is the recipe, modified from Oh My Veggies:
- 2 large sweet potatoes (ideally about 6 cups, peeled and cut into 1/8-inch thick slices
- olive oil spray/mister
- Salt and pepper to taste
- 1/4 cup natural peanut butter
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 2 tsp brown sugar (or coconut sugar)
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 2-4 tablespoons water
- Pinch of red pepper flakes to taste
- 1 small red bell pepper, seeded and finely diced
- 1 small carrot, shredded
- 1/2 cup roughly chopped cilantro
- 1/2 cup sliced scallions
- 1/4 cup chopped roasted peanuts
- 2 limes, halved
1. Preheat oven to 400ºF.
2. Slice sweet potatoes into 1/8 inch thick rounds. Place the sweet potato slices on two baking sheets that have been sprayed with oil. They should be side-by-side, but not overlapping. Spray the tops with additional oil and season with salt and pepper.
3. Bake for 10 minutes, then flip the slices over and bake for about 10 minutes more, until just beginning to crisp. Remove from the oven.
4. While the sweet potatoes are roasting, make the peanut sauce. Whisk together peanut butter, rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and 2 tablespoons of water in a small bowl. If the sauce is too thick, add more water one tablespoon at a time. Add red pepper flakes or sriracha to taste, if using.
5.Chop up red pepper, carrots, cilantro, scallions, and peanuts.
6. Divide the sweet potato slices onto 4 plates and drizzle them with about 1-1/2 Tbsp peanut sauce each. Top with the diced pepper, shredded carrot, cilantro, green onions, and roasted peanuts and serve with a squeeze of fresh lime juice.
If you manage to trick someone into thinking they’re eating nachos, good for you. If that doesn’t work, hopefully they’ll still enjoy this dish. It’s very flavorful (lime juice makes everything better) and has great crunch from the raw veggies and peanuts. Enjoy!