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Thai Sweet Potato Nachos
5 from 3 votes

Thai Sweet Potato Nachos

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

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 405 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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

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: 4 servings

Amount Per Serving

Calories 405

% 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.