Lunch & Dinner:

Honeyed Sweet Potato Nachos

Whether you’re looking for a quick party snack, elegant midnight munch or just a simple appetizer, this delicious recipe fits the bill.

Yield 4
Prep Time 20 minutes
Total Time 25 minutes

  • 2 large sweet potatoes (or 4 small)
  • 2 tablespoon coconut oil, melted
  • Pinch sea salt
  • ½ cup Nature Nate’s Raw & Unfiltered Honey
  • ½ cup bleu cheese
  • 1/3 cup dried cranberries
  • ¼ cup chopped walnuts
  • ½ tablespoons fresh sage (chopped)
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Preheat oven to 400 degrees. Pierce sweet potatoes with a fork. Microwave for 5-6 minutes, just until slightly tender. Cool. Remove sweet potato skins with a vegetable peeler, and slice to ¼” thick. Place slices on a parchment-lined baking sheet, trying not to overlap the slices as much as possible. Drizzle with coconut oil, sprinkle lightly with sea salt. Bake sweet potato slices in preheated oven for 10-15 minutes, just until the bottom edges begin to brown nicely. Flip each slice over and cook an additional 10-12 minutes. Remove and cool slightly. Using a metal spatula, gently transfer the warm sweet potato slices to a serving platter. Drizzle with Nature Nate’s Raw & Unfiltered Honey. Top with bleu cheese, cranberries, and walnuts. Garnish with fresh-chopped sage, if desired. Serve immediately with forks & napkins to keep sticky fingers at bay.

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