Loaded Sweet Potato Nachos

April 30, 2015
0 Ratings
  • Serves 6
Author Notes

Loaded Sweet Potato Nachos are a healthier, all-natural nacho covered with a spicy, veggie-loaded salsa, and drowned in an all-natural cheese sauce. —Rachel (Simple Seasonal)

What You'll Need
  • Salsa
  • 1 cup sweet potato, diced small
  • 2 teaspoons olive oil
  • 1 cup tomatoes, diced and seeded
  • 3/4 canned black beans, drained and rinsed
  • 3/4 cup frozen sweet corn
  • 1/3 cup red onion, chopped small
  • 4 ounces canned diced green chilis
  • 1 tablespoon hot Mexican chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry garlic
  • 1/2 teaspoon Himalayan salt
  • 2 teaspoons apple cider vinegar
  • Cheese Sauce and Toppings
  • 2/3 cup yellow onion, diced
  • 1 teaspoon olive oil
  • 1 tablespoon arrowroot flour
  • 1 1/2 cups 2% milk
  • 1 cup monterey jack cheese, shredded
  • 1 cup mild cheddar, shredded
  • 4 ounces canned diced green chilis
  • 1/8 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1 bag of blue corn tortilla chips (about 15 chips per person)
  • 1 cup crumbled queso fresco for topping
  • 1/2 fresh cilantro for topping
  1. 1. To begin, you will be assembling your sweet potato salsa. If you’re making this recipe for guests you can make this part ahead of time and store it in your refrigerator. Heat 2 tsp olive oil in a pan over medium heat for about 1 minute and then add your diced sweet potato, cooking until browned, which will take about 5 minutes. The sweet potato should be diced to about the size of a black bean. Once cooked, set aside to cool for about 1 minute while you mix together the rest of your salsa ingredients.
  2. 2. In a medium mixing bowl, combine the remainder of your salsa ingredients, adding in the sweet potato last. Fold together, cover, and set aside.
  3. 3. Now it’s time to make nacho cheese salsa from scratch. Say goodbye to unhealthy, processed Velveeta! You can do this – making your own cheese sauce is surprisingly easy! Over medium heat, add 1 tsp olive oil and 2/3 C diced yellow onion to your pan (I prefer an uncoated sauté pan or saucepan for sauces). Cook the onions until translucent, but not browned, for 3-4 minutes. Then add 1 Tbsp arrowroot flour and cook for another minute, stirring continuously.
  4. 4. Turn the heat down to medium-low and add your milk to the pan, 1/2 C at a time, stirring continuously to prevent clumping. Cook the milk until it’s hot and steaming, but don’t allow it to simmer or boil, as this may cause curdling.
  5. 5. Once your milk is heated and thick from the arrowroot flour, stir in your shredded cheese.
  6. 6. For a finishing touch, mix in 1/8 tsp paprika, 1/4 tsp himalayan salt, and 1 4 oz can diced green chilis.
  7. 7. Now it’s time to assemble your nachos. If you’re having a Cinco de Mayo party with your kids, they may have fun assembling their own plates. Or your adult friends may enjoy all of the ingredients served separately as a nacho bar (I know I would like that). First, put about 15 blue tortillas on a plate and top with your sweet potato salsa.
  8. 8. Next, smother in cheese sauce.
  9. 9. Last, but not least, sprinkle with cilantro and crumbled queso fresco for a touch of fresh flavor!

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