2 cups peeled and cubed sweet potatoes
1 cup water
1 tablespoon lemon juice
¼ cup nutritional yeast
1 garlic clove
1½ tablespoons arrowroot powder
¾ teaspoon fine-grain sea salt or to taste
pinch cayenne pepper
1 4-ounce can green hatch chilis
Steam the sweet potatoes for 25-30 minutes or until very tender. Let cool for 5-10 minutes.
Add the steamed sweet potatoes, water, lemon juice, nutritional yeast, garlic, arrowroot powder, sea salt, and cayenne pepper to a high-powered blender. Blend on high for 2 minutes or until the mixture is completely smooth.
Pour the mixture into a medium sauce pan over medium heat.
Whisk continuously for five minutes or until the mixture has thickened.
Turn off heat and stir in the green hatch chilis.
Pour into a bowl and serve alongside tortilla chips.