Thai Sweet Potato Nachos

Once again I am trying to create new ways to enjoy my favorite foods. It is no secret that I love sweet potatoes and have been on a Thai kick lately so it was only a matter of time before I put them together. It was like a natural progression too. I am always adding nut butter to sweet potatoes and Peanut Butter & Co The Heat Is On spicy peanut butter is one of my favorites for Pad Thai. Thai stuffed baked sweet potatoes are good but well a hot mess and not very photogenic. Sweet potato fries are a family favorite so I could have gone with loaded fries but I decided to with slices and more of a “nacho” approach. Maybe it was a subconscious way of adding in Mexican food which is another favorite. Don’t worry I held back from adding a big spoonful of avocado to these, this time! So what are Thai Sweet Potato Nachos? Sliced baked sweet potatoes (I like them soft in the middle and more sweet potato fry texture but you can make thinner crunchier chips), topped with a spicy thai peanut butter sauce, chicken (or in this case chicken-free chicken, or you could use tofu), red peppers, carrots, optional scrambled eggs or tofu, peanuts and cilantro. Of course this is just how I made them, feel free to customize them as desired. Or make them as is this time and customize them next time, yep next time because if you are like me there will definitely be many more next times.

Thai Sweet Potato Nachos
Makes 4 servings
4-5, about 3lb, sweet potatoes
2 chicken breasts cooked and cubed or 12oz package of Beyond Meat Grilled Chicken Free Chicken Strips, cubed (used Beyond Meat Grilled Chicken Free Chicken Strips)
1-2c thinly sliced red peppers
1 1/2c shredded carrots
4 eggs scrambled, optional
1/4c chopped cilantro
1/4c chopped peanuts
1/2c spicy peanut butter, smooth or crunchy for less heat or a combination of (used half Peanut Butter & Co The Heat Is On)*
6oz canned coconut milk (used So Delicious Culinary Coconut Milk, Original)
2 tsp coconut palm sugar
1-2 TBSP Bragg’s Liquid Aminos or soy sauce

*This sauce is hot and spicy! If you want less heat use a combination of Peanut Butter & Co Smooth Operator (or plain peanut butter) and The Heat Is On spicy peanut butter or just use plain peanut butter for a no spice/heat option.

Preheat oven to 425F. Wash and thinly slice sweet potatoes, not too think but you don’t want them thick either, about 1/8″. Line a baking sheet with tin foil and spray with coconut oil spray. Layer sweet potatoes in a single thin layer and spay tops with coconut oil spray. Bake for 30-45 minutes, depending on thickness and crispness desired, flipping once half way through at 15 minutes. In the meantime cook your chicken or tofu if you haven’t already and cut it. Prepare any other toppings you haven’t already prepared as well. In a medium saucepan over medium heat, whisk together coconut milk, coconut palm sugar, and aminos/soy sauce. Reduce heat to simmer until your potatoes are done. Remove your sweet potatoes from the oven and arrange on plates, Stir peanut butter into coconut milk mixture and turn heat to medium-low and whisk until sauce is smooth. Pour a spoonful or two of sauce over your sweet potatoes. Top with chicken/tofu, eggs if using, peppers, and carrots. Add a little more peanut butter sauce and top with chopped peanuts and fresh cilantro. Grab a fork and enjoy!