Community recipe
Cheesy Sweet Potato and Chickpea Sheet-Pan Nachos
Roasted sweet potato rounds and spiced chickpeas stand in for chips under melted cheddar, juicy tomatoes, and a tangy lime-yogurt drizzle. A colorful, satisfying weeknight dinner for four.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 900 g sweet potatos
- 480 g canned chickpeas, drained weight
- 2 tbsp olive oils
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.75 tsp fine salt
- 0.75 cup plain greek yogurt
- 1 lime
- 0.25 tsp fine salt
- 150 g cherry tomatos
- 2 scallions
- 100 g shredded cheddar cheese
Make it
Instructions
- 01
Heat the oven and line the pan
Set a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, covering the surface where the food will sit. | Why: The hot oven encourages browning, while the lined pan keeps the vegetables from sticking.
- 02
Slice, dry, and season
Wash and dry 900 g sweet potatoes, then slice into roughly ¼-inch rounds; leave the skins on. Drain and rinse 480 g canned chickpeas (drained weight), then pat thoroughly dry. Spread both across the parchment-lined baking sheet; add 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and ¾ tsp fine salt. Toss well and arrange in an even layer, with the rounds mostly flat against the pan. | Why: Dry surfaces and a single layer help the rounds brown and the chickpeas crisp; seasoning them now builds flavor throughout.
- 03
Start roasting
Place the baking sheet on the center rack and roast at 425°F (220°C) for 15 minutes. The edges should begin to turn golden. | Why: An undisturbed first roast gives the rounds time to form a browned underside.
- 04
Mix the cool topping
While the pan roasts, stir ¾ cup plain Greek yogurt with the finely grated zest and juice of 1 lime and ¼ tsp fine salt in a small bowl. Wash and dry 150 g cherry tomatoes and 2 scallions; halve the tomatoes and thinly slice the scallions, keeping them aside for serving. Refrigerate the yogurt mixture if it will sit longer than 30 minutes. | Why: The tangy, cool topping balances the sweet, smoky roast, and prepping it now keeps dinner moving.
- 05
Turn and finish roasting
At the 15-minute mark, remove the sheet using oven mitts. Flip the sweet potato rounds and gently stir the chickpeas; spread them out again. Return to the oven at 425°F (220°C) for 12–15 minutes, until the potatoes are tender when pierced and browned at the edges and the chickpeas are lightly crisp. If the rounds need more time, roast a few minutes longer before adding the cheese. | Why: Turning exposes a fresh side to the hot pan for more even browning.
- 06
Melt the cheese
Remove the sheet with oven mitts and sprinkle 100 g shredded cheddar cheese evenly over the hot sweet potatoes and chickpeas. Return to the oven at 425°F (220°C) for 2–3 minutes, just until the cheese is fully melted and bubbling; watch closely so it does not scorch. | Why: Adding cheese at the end melts it without burying the vegetables throughout their roast.
- 07
Top and serve
Let the sheet rest for 2 minutes on a heatproof surface. Scatter the prepared tomatoes and scallions over the melted cheese, then drizzle with the lime yogurt. Divide among 4 plates and serve warm, with any extra yogurt alongside. | Why: A brief rest makes the hot topping easier to serve, while the fresh finish stays bright and crisp.
