A few years ago, we drove to Wilmington for the day and had lunch at a place called Flaming Amy’s Burrito Barn. I wasn’t much in a burrito mood, so I decided to go with an order of Thai Nachos because peanut sauce is never not a good decision. But a massive plate of tortilla chips smothered in peanut sauce and cheese was a little much on a 90-something degree day, so by the time we finished lunch and started sightseeing, I was ready to pass out. There are many respectable reasons to pass out, like low blood sugar and having the vapors, but passing out because you’ve partaken in too many Thai Nachos is not a respectable reason. That is a shameful reason.
Even though I regretted those nachos that day, they were still a solid concept because like I said: peanut sauce. But how could I take this idea and make it less something you eat when you’re 23 and super drunk and more something you eat when you’re 33 and can only tolerate alcohol when it’s mixed with large amounts of Sprite? Then Two Peas & Their Pod posted their Loaded Sweet Potato Nachos recipe and I knew. Sweet potatoes!
Instead of tortilla chips, I used thinly sliced roasted sweet potatoes. I skipped the cheese and piled my nachos high with cilantro, shredded carrots, diced red peppers, chopped peanuts, and, obviously, peanut sauce. The result is a less heavy, but still delicious!, version of the original.
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
- 2 large sweet potatoes (about 2 pounds), peeled and cut into 1/8-inch thick slices (use a mandoline slicer for best results)
- Oil mister
- Salt and pepper to taste
- 1/2 cup natural peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons coconut sugar or brown sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2-4 tablespoons water
- Pinch of red pepper flakes or sriracha to taste (optional)
- 1 small red bell pepper, seeded and diced
- 1 small carrot, peeled and shredded
- 1/2 cup roughly chopped cilantro
- 1/2 cup sliced green onions
- 1/4 cup chopped roasted peanuts
- Lime wedges for serving
- 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.
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.