Let’s make nachos, but fall harvest sweet potato nachos with smoky cinnamon chickpeas, gouda, pomegranate-apple salsa, and avocado! These sweet potato nachos are a great nutrient-dense alternative to the traditional corn tortilla chips with which nachos are usually made. And the toppings are out of this world delicious: pan-fried crispy chickpeas, melted gouda cheese, autumnal pomegranate-apple salsa, and sliced avocado. Enjoy these as a game day appetizer or a light supper- either way, prepare for an obsession!

Well, it appears as though I might have a slight obsession with fall harvest recipes at the moment… as well as pomegranate and gouda cheese. Hope you all do as well, because today’s recipe is a feast for the senses.

Sweet potato nachos, but fall harvest-inspired. Thinly sliced sweet potatoes are tossed with extra-virgin olive oil, salt, and pepper, and roasted until tender on the inside and slightly crispy around the edges. Chickpeas are pan-fried with extra-virgin olive oil, smoked paprika, cinnamon, garlic powder, cayenne, salt, and pepper until crispy. Once the sweet potatoes are cooked, the chickpeas are spooned over top of them. Then, everything gets topped with shredded gouda cheese and placed back in the oven until the cheese melts. A quick and easy pomegranate-apple salsa makes the perfect garnish, along with sliced avocado and hot sauce.

Honestly, this is one of my favourite recipes to date. I truly hope that you love it as much as I do!

ingredients you’ll need for these sweet potato nachos

For the sweet potato, you’ll need sweet potatoes, extra-virgin olive oil, sea salt, and freshly ground black pepper.

For the smoky cinnamon chickpeas, you’ll need chickpeas, extra-virgin olive oil, sea salt, freshly ground black pepper, smoked paprika, garlic powder, cinnamon, and cayenne.

You’ll also need gouda cheese for topping the nachos.

For the pomegranate-apple salsa, you’ll need pomegranate, apple, parsley, red onion, sea salt, and lime juice.

For serving, you’ll need avocado and hot sauce.

how to make these nachos

Roast the sweet potato: Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper. Place the sliced sweet potato in a large bowl. Drizzle with the olive oil and add a pinch each of sea salt and freshly ground black pepper. Toss to coat. Divide the sweet potato between the two baking sheets. Overlap is inevitable here, but try to spread them out as well as you can so that some of them get crispy!

Roast the sweet potato for 30 minutes, flipping the slices halfway through, or until tender in the middle and crispy to your liking.

Meanwhile, make the smoky cinnamon chickpeas: Warm the oil in a large skillet over medium heat. Once warm, add the chickpeas and cook, stirring occasionally, for three minutes. In a small dish, mix together the smoked paprika, garlic powder, cinnamon, cayenne, salt, and pepper. Stir into the chickpeas and cook until crispy, about seven more minutes. Remove from the heat and set aside.

Make the nachos: Consolidate the roasted sweet potato slices onto one baking sheet. Top with the crispy chickpeas and the shredded gouda. Return to the oven for five minutes, until the cheese melts. Then broil for 1-2 minutes to brown the cheese. Keep a close eye on the nachos while broiling, as they can burn quickly.

Meanwhile, mix up the pomegranate-apple salsa: In a bowl, stir together the pomegranate, apple, parsley, red onion, salt, and lemon juice.

Serve: Spoon desired amount of the salsa over top of the nachos. Garnish with sliced avocado and hot sauce, if desired. Eat and enjoy to the fullest!

more healthy sweet potato recipes

Finally, I hope that you love these fall harvest sweet potato nachos! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!