Place the peeled sweet potato chunks into a small pot and cover with water. Cover with a lid and place on the stove over medium heat. Bring the water to a boil and let simmer for 5 to 10 minutes, or until the sweet potato pieces are easily pierced with a fork. Drain the water off the potatoes.

Immersion blender option: return the drained pot of potatoes to the stove and place over low/medium heat. Add HALF of the coconut milk and the rest of the ingredients to the pot. Use an immersion (or “stick blender”) to blend the nacho cheese until it’s completely smooth and creamy. Add more coconut milk cream to the pot, blending as you go, until it has a consistency you like. Transfer to a crockpot over “warm” setting for a party dip or keep covered and warm on the stove until serving.

Food processor (or blender) option: place the drained potatoes in a food processor or blender. Add HALF of the coconut milk and the rest of the ingredients to the pot. Blend the nacho cheese until it’s completely smooth and creamy. Add more coconut milk cream, blending as you go, until it has a consistency you like. Transfer to a crockpot over “warm” setting for a party dip or return to the stove to keep covered and warm until serving.

Optional: stir in 1 cup of fresh pico de gallo for a dip and/or garnish with red pepper flakes.

Leftovers will keep refrigerated for up to 5 days in a sealed container. Be sure to warm thoroughly again before serving.