I love cheesy jokes. And one of my favorite cheesy cheese jokes is: “What kind of cheese is my cheese?” “Na-cho cheese!!” I mean it just never gets old – like cheese. Of course, cheesy jokes aside, cheese is not my friend. Even the dehydrated cheese, dust chemical magic of a Dorito gives me dairy symptoms. when I’m craving such things, I find that this recipe is really helpful.

This recipe is fairly simple. A lot of it depends on your personal taste. My biggest struggle with this recipe is having patience to let the seasoning secure for a little bit and really permeate through the sweet potato before I go and add more.

Sweet Potato Not Quite Nacho Dip

2 Sweet Potatoes

1 Onion

1/2C Olive Oil

Salt

Pepper

1 1/2 tsp Smoked Paprika

1/2 tsp Powdered Mustard Seed

1 tsp Ancho Chili Powder

3 tsp Cumin

1 1/2 tsp Powdered Garlic

1 1/4 tsp Powdered Onion

2 tsp Nutritional Yeast

The first thing that you’re going to do is cook your sweet potato. I prefer to bake mine the night before and let them sit overnight in the fridge because that way the skin peels off really easily. There have definitely been plenty of times that I have made them straight out of the microwave. It’s just you get hot fingers and I don’t really like hot fingers. this is the safe space. So you do you.

Now that your sweet potato has been skinned, you’re gonna break it up into chunks and put it into your food processor.

The next thing you’re going to do is chop your onion. It doesn’t matter how you slice it or chop it because we’re just gonna cook it up and put it in the food processor. This is one time one size actually doesn’t matter.

Using olive oil in a frying pan over low to medium heat, tossing your onions and let them simmer slowly in that until the onions become a little bit clear and they start to caramelize. Once they’ve started to caramelize, take them off the heat and set them aside to cool.

Once your onions are cool, add them to your food processor. Before you start processing anything, add your half cup of olive oil. You can definitely process while your ingredients are dryer, but that oil is really gonna help things to move and purée a lot faster.

When your mixture is smooth, it’s time to add in all the spices and flavorings. Because this recipe will vary in flavor based on the size of your sweet potatoes and the size and flavor of your onions, this is going to be a recipe that is to taste. That means that you’re going to use the measurements in this recipe as a starting point.

Pile all your spices in to the food processor. I like to wait until I get all of my spices in before I purée them because it looks like my own personal little spice market and I love it. Life is about our little moments, right? Once you have thoroughly blended the mixture, let it sit. You really want to give those flavors time to marry together and mellow out before you add more flavoring. If when you taste it, you feel like something is missing. Go ahead and add more. This is your dip you make it your way.

I hope you enjoy this! It always goes over really well when I bring it to parties and it disappears really quickly around teenagers. One of my friends serves it as aside when she makes tacos. I like to dip plantain chips in it. Enjoy!