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Vegetarian Sweet Potato Nachos with Cheddar-Jalapeño Sauce
Being a University of Wisconsin alum, I’m obviously beyond ecstatic that the Badgers beat defending champ, Villanova, and made it to the Sweet Sixteen round of March Madness. If you know me at all, you’d know that watching sports isn’t really my thing. That is unless it involves my beloved St. Louis Cardinals, the STL Blues or anything relating to UW-Madison. There’s one other exception, March Madness. Maybe it’s because I grew up glued to the TV during March Madness, thanks to my dad. Or maybe because I actually played A LOT of basketball in my early years, so I’m able to better relate to the games. No matter the reason, I love this classic tournament, especially when my alma mater surprises the nation and beats the #1 team in the second round.
So, to go along with an amazing game and lots of excitement to come, I thought I’d share a healthy-ish twist on a classic sports bar appetizer – nachos. Instead of traditional tortilla chips, I’m using roasted rounds of sweet potato. Through roasting, the sweet potatoes become sturdy enough to hold all of the amazing toppings that get piled on. What toppings, you may be wondering? Well, there’s a decadent homemade cheese sauce spiked with fresh jalapeño, crisp romaine lettuce, refreshing yogurt and, last but not least, creamy guacamole. Doesn’t this all sound simply amazing?
Yes, these nachos are still rich and indulgent. But, like everything else, I make all of my recipes as clean and health-supportive as possible, even if it’s a dish that’s not supposed be light or healthy. That’s why I call this version of nachos “healthy-ish”. Because I’ve made them as healthy as possible while still maintaining the crowd-pleasing, addictive, satisfying element. There are several health-supportive ingredients in this recipe. Check them out below. Then head down to the recipe, just in time for game day. Go Badgers!
Sweet Potatoes are a power house of nutrition. By replacing fried corn chips with sweet potatoes, this recipe gets a hefty dose of vitamin A, potassium and fiber, plus some vitamin B-6 and protein. Sweet potatoes are also a filling food, making these nachos substantial enough to become a satisfying and nourishing main dish.
Romaine Lettuce, like other lettuces, fills you up without adding extra calories or fat. Adding fresh lettuce to any dish increases vitamins and assists the body in flushing out toxins. Lettuce also adds freshness and balance to this rich dish.
Grass-Fed Plain Yogurt (full-fat) is my new favorite ingredient. Not only can I trust that grass-fed cows live a healthier and happier lifestyle (grain-fed cows live extremely bloated, confined and uncomfortable lives), but grass-fed cows produce dairy containing high-quality fats. These fats are then transformed into conjugated linoleic acid (CLA) through the process of making yogurt with lactic acid. Grass-fed dairy, like grass-fed beef, contains a higher concentration of CLA’s. Research has linked CLA consumption with decreased risk of heart attack, bone-mass loss and inflammation. Additionally, live cultures in yogurt aid in digestion, immunity, weight-loss and regular bowel movement. Yogurt is also naturally high in calcium and protein. Whoa! Go grass-fed yogurt go!
Avocados, like in my guacamole, are known for providing the body with “good fats” such as mono- and polyunsaturated fats which can reduce levels of bad cholesterol in the blood and the risk of heart disease. Avocados are rich in potassium, vitamin E, B-vitamins, folic acid and other essential nutrients. Avocados are also amazing because they add guilt-free richness, flavor and decadence to just about any dish, which is especially important for vegetarians and vegans.
Sweet Potato Nachos with Homemade Cheddar-Jalapeño Sauce & Fresh Guacamole
Serves: 2-3 (entree), 6 (appetizer) Start to Finish: 1 hour
2 sweet potatoes, sliced into 1/2 inch rounds
1 tablespoon olive oil
sea salt, fine grain
1 avocado, very ripe
2 tablespoons minced red onion
3 teaspoons minced jalapeño, approx. 1/2 of a medium jalapeño, divided
1 tablespoon fresh lime juice
1 tablespoon finely chopped cilantro, plus more for garnish
hot sauce, to taste, if desired
1 tablespoon butter
1 tablespoon all-purpose flour
1 garlic clove, peeled and minced
2/3 to 1 cup whole milk
2 ounces shredded white cheddar cheese
1.5 cups shredded romaine lettuce (1 heart of romaine will be more than enough)
1/4 cup plain yogurt (full-fat, grass-fed preferred)
Preheat oven to 400 degrees.
Make potato rounds. Prep potatoes, brush with oil, season with a pinch of salt on each side of each round, and place potato rounds in a single layer on a parchment lined baking sheet. Bake for 45-50 minutes, until color begins to brown and the rounds are sturdy.
Make guacamole. Combine 1 smashed avocado with with 2 tablespoons minced red onion, 2 teaspoons minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon sea salt and 1 tablespoon chopped cilantro. Add a couple dashes hot sauce if desired and season with salt if needed. Refrigerate until needed.
Make cheddar sauce. Melt 1 tablespoon of butter in a small saucepan over medium-heat. Add 1 minced garlic clove and 1 teaspoon minced jalapeño. Cook for 1 minute. Whisk in 1 tablespoon of flour until smooth. Allow flour/butter mixture to cook for 1-2 minutes, whisking occasionally. Slowly whisk in 2/3 cup whole milk until smooth and creamy. Allow mixture to gently simmer until thickened, 3-4 minutes. Whisk in 2 ounces shredded cheddar cheese and 1/2 teaspoon salt. Set aside. If queso sauce gets to thick, add a bit more milk until desired consistency is reached. Gently reheat on stove top when needed.
Assemble. When potato slices are finished roasting, lay out on a platter or large plate. It’s okay to overlap but make sure a good section of each slice is visible. Pour queso sauce over top of potatoes. Top with shredded iceberg lettuce, plain yogurt and a cilantro garnish, if desired. Serve with guacamole (and some fresh corn chips maybe?).
Nutrition Information References: