Thai Sweet Potato Nachos
User Reviews
5
3 reviews
Excellent
Thai Sweet Potato Nachos
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Roasted sweet potato slices drizzled with peanut sauce and piled high with fresh veggies. Inspired by Two Peas & Their Pod's Loaded Sweet Potato Nachos
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Ingredients
- 2 sweet potato about 2 pounds, peeled and cut into ⅛-inch thick slices (use a mandoline slicer for best results, large
- oil mister
- salt to taste
- black pepper to taste
- ½ cup peanut butter natural
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil toasted
- 2 teaspoons coconut sugar or brown sugar
- 1 teaspoon ginger grated fresh
- 1 garlic minced, clove
- 2-4 tablespoons water
- Pinch red pepper flakes optional, or sriracha, to taste
- 1 bell pepper seeded and diced, small red
- 1 carrot peeled and shredded, small
- ½ cup cilantro roughly chopped
- ½ cup green onion sliced
- ¼ cup peanuts chopped; roasted
- lime wedges for serving
Instructions
- Preheat oven to 400ºF.
- 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. 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.
- While the sweet potatoes are roasting, start the peanut sauce. Whisk together the peanut butter, rice vinegar, tamari, 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. (Different brands of peanut butter have different consistencies!) Add red pepper flakes or sriracha to taste, if using.
- Divide the sweet potato slices onto 4 plates and drizzle them with peanut sauce. Top with the diced pepper, shredded carrot, cilantro, green onions, and roasted peanuts and serve with a squeeze of fresh lime juice.
Notes
- I use a Misto filled with grapeseed oil, but if you don't have an oil mister, you can simply toss the potato slices with a tablespoon of your preferred cooking oil and then transfer them to the baking sheets.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
37g
(12%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
11g
(55%)
Sodium
734mg
(31%)
Potassium
839mg
(18%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
19770IU
(395%)
Vitamin C
45mg
(50%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 734mg | 31% |
| Potassium | 839mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 19770IU | 395% |
| Vitamin C | 45mg | 50% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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