Sweet Potato Nachos with Veggie Packed Queso

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.
Author:
Publish date:
Sweet Potato Nachos with Veggie Packed Queso recipe

Sweet Potato Nachos with Veggie Packed Queso

If you find that traditional queso tends to be a food-with-no-brakes for you, you can opt to leave the sauce out entirely and simply serve the sweet potato nachos with extra veggies and a side of guacamole.

  • Duration
  • Prep Time
  • 4 to 6Servings

Ingredients

NACHOS

  • 3 medium–large sweet potatoes, sliced about ¼-inch thick
  • 3 tbsp coconut oil, melted
  • sea salt and ground black pepper, to taste

QUESO (OPTIONAL)

  • 1 cup water
  • 1 cup chopped sweet potatoes
  • ½ cup chopped yellow onion
  • ¼ cup chopped carrots
  • 5 tbsp avocado oil
  • ¼ cup raw cashew butter (NOTE: Or use ¼ cup cashews, soaked in water for 1 to 5 hours, drained.)
  • 2 tsp fresh lemon juice 
  • 1 clove garlic, minced 
  • 1¾ tsp sea salt
  • ¼ tsp ground black pepper
  • Pinch ground cayenne pepper

SUGGESTED TOPPINGS

  • Sliced jalapeño, cilantro, sliced avocado or guacamole, salsa, seasoned and cooked ground beef or turkey, diced red onion, and cherry tomatoes

Preparation

1. Make nachos: Preheat oven to 400°F. Line 3 baking sheets with parchment paper. Arrange potato slices in a single layer on sheets. Brush both sides with coconut oil and sprinkle with salt and pepper. Bake for 20 minutes, flip over and bake 10 minutes more, until crispy.

2. Meanwhile, make “queso” (if using): To a medium saucepan, add water, chopped potato, onion and carrots; bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.

3. To a high-powered blender or food processor, add avocado oil, cashew butter, lemon juice, garlic, salt, black pepper and cayenne. Add softened vegetables and cooking water and process until completely smooth, 1 to 2 minutes.

4. Assemble nachos: Place 1 layer of sweet potato slices on a platter and drizzle with queso (if using) and desired toppings. Arrange another layer of sweet potatoes, queso and toppings.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 279
  • Carbohydrate Content: 22 g
  • Fat Content: 21 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 644 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 2 g