Fangirl Super Bowl Recipe with Pamela Salzman: Sweet Potato Nachos with Vegan “Queso”

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The New England Patriots and the Atlanta Falcons are meeting in Super Bowl 51 on February 5. While they get their game plans in order, many of us are planning parties or gatherings to watch the games, and that means food and drinks. Food and football go together like first downs and touchdowns, but that doesn’t mean your diet has to go out the window.

This week on Fangirl Sports Network, cooking instructor extraordinaire Pamela Salzman joins me and Rams Fangirl to make a delicious and healthy recipe for your watch party – Sweet Potato Nachos with Vegan Queso. Watch and see below for the recipe (recipe provided by pamelasalzman.com). Enjoy!

Fangirl Super Bowl Recipe with Pamela Salzman: Sweet Potato Nachos with Vegan Queso

Print Recipe
Sweet Potato Nachos with Vegan "Queso"
Sweet Potato Nachos with Vegan "Queso"
Cuisine Superbowl
Servings
Ingredients
Sweet Potato Nachos
  • 3 medium-large sweet potatoes, thinly sliced about ¼-inch thick
  • 2 Tablespoons coconut oil, melted
  • Pinch Sea salt and freshly ground black pepper for seasoning sweet potatoes
"Queso"
  • 5 Tablespoons unsalted butter (not vegan) or organic Earth Balance (vegan)
  • 2 Tablespoons chopped shallots
  • 1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
  • 1/4 cup chopped carrots (about 1 small carrot)
  • 1/3 cup chopped onion
  • 1 cup water
  • 1/4 cup raw cashews (soaked in water for 1-5 hours if your blender is weak and drained)
  • 1 ¾ teaspoons sea salt (use 1 ½ teaspoons if using Earth Balance)
  • ¼ teaspoon garlic, minced (about 1 medium clove)
  • 1/4 teaspoon Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice (optional, but add it if you have it)
  • 1/4 teaspoon Black Pepper
  • pinch Cayenne Pepper
Cuisine Superbowl
Servings
Ingredients
Sweet Potato Nachos
  • 3 medium-large sweet potatoes, thinly sliced about ¼-inch thick
  • 2 Tablespoons coconut oil, melted
  • Pinch Sea salt and freshly ground black pepper for seasoning sweet potatoes
"Queso"
  • 5 Tablespoons unsalted butter (not vegan) or organic Earth Balance (vegan)
  • 2 Tablespoons chopped shallots
  • 1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
  • 1/4 cup chopped carrots (about 1 small carrot)
  • 1/3 cup chopped onion
  • 1 cup water
  • 1/4 cup raw cashews (soaked in water for 1-5 hours if your blender is weak and drained)
  • 1 ¾ teaspoons sea salt (use 1 ½ teaspoons if using Earth Balance)
  • ¼ teaspoon garlic, minced (about 1 medium clove)
  • 1/4 teaspoon Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice (optional, but add it if you have it)
  • 1/4 teaspoon Black Pepper
  • pinch Cayenne Pepper
Sweet Potato Nachos with Vegan "Queso"
Instructions
  1. Preheat the oven to 400 degrees and line 3 sheet pans with parchment paper. Place the sweet potato slices in one layer on the sheet pans and brush both sides with coconut oil and sprinkle with salt and pepper. Bake for 20 minutes, flip over and bake for another 10 minutes, until crispy.
  2. Meanwhile, in a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
  3. Place the cashews, salt, garlic, butter or Earth Balance, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth. Give this a minute or two until it is perfectly creamy and smooth.
  4. To assemble the nachos, place 1 layer of sweet potato rounds on a platter and drizzle with queso and desired toppings. Arrange another layer of sweet potatoes, queso and toppings. Serve immediately.
  5. * 1 (14.5) oz can or 1 ½ cups cooked black beans can be warmed in a small skillet with the juice from ½ a lime and ½ teaspoon of ground cumin and ½ teaspoon salt
Recipe Notes

 

 

 

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About Author

Tracy Sandler

Bleeding gold and staying Niner faithful, I bring you the latest news features & commentary on my beloved San Francisco 49ers.

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