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Honeyed Sweet Potato Nachos

Sweet potato rounds topped with blue cheese, cranberries and walnuts and drizzled with honey on a dark plate.
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 Servings
Prep Time 10 Minutes
Total Time 30 Minutes

  • 2 large sweet potatoes (or 4 small)
  • 2 Tbsp coconut oil, melted
  • Pinch of sea salt
  • ½ cup Nate’s 100% Pure Honey
  • ½ cup bleu cheese
  • ⅓ cup dried cranberries
  • ¼ cup chopped walnuts
  • ½ Tbsp fresh sage (chopped)
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Preheat oven to 400°F.

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-inch thick. Place slices on a parchment-lined baking sheet, trying not to overlap the slices as much as possible. Drizzle with coconut oil and 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 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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