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.
This post was originally published on May 1, 2014.Print
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
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.
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