Sweet Potato Queso

• 2 sweet potatoes, peeled and rough chopped (roughly 400 g)
• 5 garlic cloves
• Bay leaf
• 2 C unsweetened soy milk or unsweetened plant-based milk
• 1 cup (236 g) fresh or jar salsa
• 1 Tbs nutritional yeast
• 1 tsp cumin
• ¾ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp onion, granulated
• ½ tsp salt
• ½ tsp black pepper

Directions

1. In small sauce pot, add the top 3 ingredients, add water to cover, and on med-high heat bring to a boil for 10-12 minutes until sweet potatoes are soft, can break apart with a fork, and about half the liquid has evaporated.
2. Remove from stove top and let cool. Remove the bay leaf.
3. Add the cooked sweet potato mixture to blender, add the seasonings and 1 cup of plant based milk (to start) and blend on low, moving to high speed for roughly 2 minutes until silky smooth. Add extra plant milk for thinner sauce and less for thicker. Remember that the sauce will thicken once cooled or if heated. You can always add more liquid - you cannot take it away!

•  recipe from gamechangersmovie.com