Description
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!
Ingredients
Scale
Sweet Potato
- 4 medium sweet potatoes, unpeeled (but washed and dried well), thinly sliced
- 2 tablespoons extra-virgin olive oil
- Pinch each fine sea salt and freshly ground black pepper
Smoky Cinnamon Chickpeas
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 cup shredded gouda cheese
Pomegranate-Apple Salsa
- Arils from 1 large pomegranate
- 1 large honey crisp apple, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup finely chopped red onion
- Pinch of sea salt
- Squeeze of lemon juice
For Serving
- 1 ripe avocado, sliced
- Hot sauce
Instructions
- 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!
Notes
It is important to dry the sweet potatoes well after washing them. This helps them become more crispy as they bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish, Main Course
Keywords: fall harvest sweet potato nachos recipe