Sweet Potato Berry Nachos

by Eve Horbol

The sweet treat we didn't know we needed. 🍠 🫐🍓

Ingredients 

  • 1 large sweet potatoes, sliced into thin rounds
  • 1 tablespoons coconut oil, melted
  • ½ tablespoon cinnamon
  • 1 tablespoon coconut sugar
  • ¼  cup Vanilla Cookie Granola Butter
  • ¼ cup mixed berry coconut yogurt
  • ¼ cup slivered almonds (or any nuts of choice
  • ¼ cup shredded coconut
  • ½ cup berries

Instructions 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with coconut oil.
  2. In a large bowl, toss the sweet potato slices with melted coconut oil, cinnamon, and coconut sugar. Make sure they are evenly coated.
  3. Arrange the sweet potato slices in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping once halfway through, until they are golden brown and crispy on the edges.
  4. Add Granola Butter to a bowl or squeeze bottle with a splash of water to thin it out. Add the coconut yogurt to another squeeze bottle.
  5. Once the sweet potatoes are done, arrange them on a serving board or plate. Drizzle the Granola Butter and the yogurt evenly over the sweet potato rounds.
  6. Scatter the rest of the toppings over the spread and enjoy immediately!

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