2 sweet potatoes
1 cup kale
1/2 cup vegan cheddar
1 bag @sietefoods nacho chips (minus a few for snacking…)
4 T nutritional yeast (divided between the tot mixture and the “breading”)
2 tsp chili powder (divided)
2 tsp garlic powder (divided)
2 tsp salt (ya know…divided)
1/2 cup almond flour (not divided! just for tot mixture)
Wrap sweet potatoes in foil and bake for 50-60 minutes at 425 until easily pierced with a fork. Meanwhile, to a food processor, add the chips and pulse to make crumbs. To the crumbs, add 1/2 of each of the following: nutritional yeast, chili powder, garlic powder, and salt. BOOM, you have your “breading”! When the sweet potatoes are cool enough to handle, scrape out the insides and add to a food processor along with kale, almond flour, and the remaining nutritional yeast, chili powder, garlic powder, and salt. Pulse until the mixture comes together. You may need to add more almond flour if the mixture is too slack.
Form the sweet potato/kale mixture into tots and coat in the “breading”. Spray with olive oil. Bake for 15 minutes at 425. Flip and bake for an additional 10 minutes. Remove from the oven and try to let them cool a little before devouring and burning your mouth… While they cool, make your super fancy, very advanced dipping sauce by combining ketchup and hot sauce. You are now advanced. Dip and enjoy!😋
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