Loaded Elvis Sweet Potato Chips (vegan, gf)

Yesterday I posted my Loaded Chili Cheese Sweet Potato Chips that I think make the perfect game day food for this weekends upcoming Super Bowl. Not that I need some football game I’m not going to watch, other than the half time show and commercials to enjoy those bad boys! I said I was going for the extra point for dessert and well here is my attempt at that… Loaded Elvis Sweet Potato Chips! Yes healthy baked cinnamon sugar sweet potato chips topped with all the delicious toppings! The Elvis combo has always been one of my favorites as it is a balance salty and sweet. The traditional Elvis combo would be peanut butter, bananas, honey, and bacon. Instead I went with a peanut butter caramel sauce, bananas, and coconut bacon… oh and whipped cream just because I asked the family and they concluded it was needed. So the way I see it you have your veggies, your fruit, and lots of flavor and fun what more could you ask for? Yeah I know it’s a little messy but aren’t most game day foods, why should dessert be any different?

So you tell me think I got the extra point for the win or did I totally miss the posts on these?

Loaded Elvis Sweet Potato Chips (vegan, gf)
Makes 6 servings
6 large sweet potatoes
coconut oil spray
1/4c cinnamon sugar (used a mixture of cinnamon and coconut palm sugar)
2-3 TBSP caramel sauce recipe below, or store bought (used recipe below)
2-3 TBSP peanut butter (used Peanut Butter & Co Smooth Operator)
2 medium bananas, sliced or quartered slices
1/3-1/2c crumbled coconut bacon (used Organic Matters Coconut Bacon)
1-2c coconut whipped cream, sweetened as desired (made homemade whipped cream with my isi Whipper, sweetened with Cinnamon Dolce syrup)

Preheat oven to 400F. Clean sweet potatoes and slice sweet potatoes about 1/16″ thick, I used a mandolin to ensure consistent thickness. Spray baking sheets with coconut spray, lay a single layer of sweet potatoes down, spray tops with coconut oil, and sprinkle with cinnamon sugar. Bake for 12 minutes, flip sweet potatoes over and bake an additional 10-12 minutes until they start to brown. While cooking the sweet potato chips in a small bowl mix together caramel and peanut butter. You can also add both to a zip lock sandwich bag and mash them together. This will make it easy to cut the corner and drizzle over the nachos. Remove sweet potato chips from oven, let cool a couple of minutes before plating. Top with slice bananas, bacon, whipped cream, and peanut butter caramel drizzle. If making a large batch for a party place sweet potatoes on a wire cooling rack after cooking but serve as soon as all are cooked, if they are made ahead of time they will get chewy and lose their crispness. Enjoy!!

Dairy Free Salted Caramel Sauce
1- 11oz container So Delicious Original Culinary Coconut Milk, or a can of full fat coconut milk (haven’t tested this yet!!, I’ve only made it with So Delicious Culinary Coconut Milk)
1/3c coconut sugar
1/4c pure maple syrup
1 TBSP coconut oil
2 tsp vanilla
1/4-1/2 tsp coarse sea salt, optional

In a medium sauce pan, over medium heat, whisk all ingredients together until combined and bring to a simmer. Once simmering, whisk and reduce heat to low. Simmer, maintaining a light simmer, for 25 minutes without stirring. After 25 minutes stir whisk, making sure to scrape the bottom and sides of the pan for any darkened caramel. Continue to simmer for 25-35 minutes until desired thickness is achieved. I cook it for about 30 minutes stirring every few minutes, being sure to scrap the bottom and sides. Remember it will thicken some once it cools. Once desired thickness is reached remove from heat. Let cool for 5-10 minutes and whisk once again to ensure caramel is smooth. Once cooled, transfer to a glass jar or airtight container and store in the refrigerator until ready to use.