Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings
Serves: 4-6
for the sweet potato chips
  • 1 very large or 2 medium sweet potatoes - peeled and thinly sliced on a mandolin
  • coconut oil - melted
for the cheesy chipotle sauce
  • 1 cup cashews - soaked for 2-4 hours
  • ½ cup purified water
  • 1 teaspoon ground chipotle spice/flakes or ½ to 1 chipotle pepper in adobo sauce
  • 1 tablespoon tamari
  • 1 tablespoon Dijon mustard
  • 1 tablespoon miso
  • ¼ cup nutritional yeast
  • 1 small garlic clove
  • ½ teaspoon turmeric for color (optional)
for the nachos
  • sweet potato chips (from above)
  • 1 14oz can black beans or 1¼ cups home cooked
  • ¼ medium red onion - diced
  • 2-3 radishes - thinly sliced on a mandolin
  • 2 scallions - sliced diagonally
  • 1 avocado - peeled, pitted and chopped
  • cheesy chipotle sauce (from above)
  • 1 lime - quartered
to make the sweet potato chips
  1. Soak sweet potato slices in a bowl with water for 30 minutes to decrease starch, for crispier chips.
  2. Preheat oven to 250° F (120° C) and position both oven racks in the middle of the oven. Prepare 2-3 parchment paper-lined baking sheets.
  3. Remove sweet potato slices from water and pat dry with a clean kitchen towel or paper towels. Begin arranging sweet potato slices on the baking sheets, oiling each slice on the front and the back, using a pastry brush for best results. Distribute baking sheets between the two racks in the oven and bake for 1 hour.
  4. Remove baking sheets from the oven and flip over each sweet potato slice. Place back into the oven and bake for 30 minutes to 1 hour more, until crispy and lightly browned in parts. Take care not to burn the chips, check them after the initial 30 minutes and every 10 minutes thereafter.
to make the cheesy chipotle sauce
  1. Combine all the ingredients in a high speed blender until very smooth. Keep leftovers refrigerated in an airtight container.
to assemble the nachos
  1. Prepare a rimmed tray or shallow dish for serving the nachos.
  2. Layer half of the chips at the bottom of the dish, followed with half each of black beans, red onion, radishes, scallions and avocado. Drizzle with the chipotle sauce. Layer the remaining chips on top, followed by the remaining toppings and more sauce. Squeeze juice of ¼ lime over the nachos and serve the rest of the lime quarters on the side. Serve more of the sauce on the side in a small bowl for dipping, if you wish. Nachos are best eaten immediately (which will be very easy!). The leftovers are still good, but the chips will loose crispiness after refrigeration.
Don't be afraid to choose a really big sweet potato - the sweet potato slices will significantly decrease in size when baked. The bigger the chips, the easier it will be to scoop up the toppings and sauce.
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-potato-nachos-with-cheesy-chipotle-sauce-and-all-the-fixings/