Thai Sweet Potato Nachos
Ingredients
The sweet potatoes
-
2
large
sweet potatoes
-
to taste
salt
-
to taste
pepper
The peanut sauce
-
½
cup
natural peanut butter
-
2
tablespoons
rice vinegar
-
2
tablespoons
tamari or soy sauce
-
1
tablespoon
toasted sesame oil
-
2
teaspoons
coconut sugar or brown sugar
-
1
teaspoon
grated fresh ginger
-
1
clove
garlic
-
2-4
tablespoons
water
-
a pinch
red pepper flakes or sriracha (optional)
The toppings
-
1
small
red bell pepper
-
1
small
carrot
-
½
cup
roughly chopped cilantro
-
½
cup
sliced green onions
-
¼
cup
chopped roasted peanuts
-
for serving
lime wedges
Instructions
- Preheat the oven to 400ºF.
- Place sweet potato slices on baking sheets and spray with oil, seasoning with salt and pepper.
- Bake for 10 minutes, flip the slices, and bake for another 10 minutes until crisp.
- While the sweet potatoes are baking, prepare the peanut sauce by whisking together peanut butter, rice vinegar, tamari, sesame oil, coconut sugar, ginger, garlic, and water in a bowl.
- Adjust the consistency of the sauce with more water if needed, and add red pepper flakes or sriracha if desired.
- Divide the sweet potato slices onto plates, drizzle with peanut sauce, and top with red bell pepper, shredded carrot, cilantro, green onions, and roasted peanuts.
- Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
405
Total fat
25g
Total carbohydrates
37g
Total protein
14g
Sodium
734mg
Cholesterol
0mg
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