I LOVE potatoes, both white potatoes and sweet potatoes. If you look at my recipes you will notice that potatoes are in almost 80% of them.
After years of fearing potatoes, i guess i am just making up for all those years i was too scared to eat potatoes. They are a great source of nutrition as well as help to provide satisfaction in meals and white potatoes are a cheap produce which makes it perfect for a student like myself.
However, if you are tired of eating sweet potato in savoury meals or maybe just have some sweet potatoes lying about at home and not sure what to make with them. Then i present to you a sweet potato cinnamon dip with cinnamon crunch nachos.
Yes, it is just as amazing as it *hopefully* sounds!
1-2 sweet potatoes
2-3tbsp whipped soya cream (or buy pre whipped) or use some form of plantbased milk for a lower fat option
small pinch of salt
1tbsp peanut butter
For the cinnamon nachos:
2 tortilla bread, liba bread or pita bread
Cinnamon, vanilla, stevia, pinch of salt. Some neutral oil or melted vegan margarine
Begin by washing, peeling, chopping and boiling the sweet potato. Once chilled, add to a food processor (or mash by hand). Add the seasoning (cinnamon, vanilla, stevia, ginger, nutmeg), whipped cream and nut butter. Taste test and adjust seasoning according to your own preference.
Place in the fridge while you make the cinnamon nacho chips
Preheat oven to 200C
Chop the tortilla bread into small nachos. Place on a baking tray with parchment paper. Pour over a mix of cinnamon/stevia/vanilla/salt and then drizzle over some melted margarine or oil.
NOTE- You can coat each nacho with a little oil on each side before pressing into a mix of cinnamon/stevia/vanilla/salt, to get them fully coated!
Bake in the oven for 5-7 minutes, turning over after half the time. NOTE, keep an eye on them as each oven is different and they may bake quicker in different ovens!
Once done, allow to cool before enjoying with the sweet potato dip!!