APPETIZER
Fall Harvest Sweet Potato Chaat
SERVES: 4
TIME: 45 MINS
EQUIPMENT: 2 sheet pans
Chaat is all about layers. Sweet, tangy, spicy, crunchy… all in one bite. So I took that idea and gave it a fall-flavored twist.
Instead of the usual crispy base, I roasted sweet potato rounds until they browned and caramelized. Then I piled on roasted Brussels sprouts and butternut squash for those warm, cozy vibes.
The real magic is the toppings. Maple-cumin yogurt for a cool, creamy, hint of sweetness, green chutney to cut through with freshness, and the spiced pumpkin seeds for crunch.
It’s warm, balanced, and feels familiar but still stands out on the table.
Ingredients
CHAAT
1 large sweet potato, sliced into ¼-inch rounds
2 cups brussels sprouts, quartered
2 cups butternut squash, diced
¼ tsp garlic powder
Olive oil, for roasting
½ cup honeycrisp apple, finely chopped
¼ cup cilantro, chopped
1 Tbsp pomegranate seeds
pinch of chaat masala
MAPLE-CUMIN YOGURT
¼ cup Greek yogurt
1 tsp maple syrup
¼ tsp cumin powder
Pinch of salt
1 tsp lemon juice
Splash of water (if needed to thin)
GREEN CHUTNEY
1 bunch cilantro
1 cup mint
¼ yellow onion
¾ tsp ground cumin
½ green chili (adjust based on spice preference)
2 tsp minced garlic
1 tsp minced ginger
1 ½ Tbsp lemon juice
1 Tbsp olive oil
¼ tsp salt
SPICED ROASTED PUMPKIN SEEDS
¼ cup raw pumpkin seeds
½ tsp olive oil or ghee
¼ tsp cumin powder
¼ tsp smoked paprika
Pinch of cayenne or Kashmiri chili
Pinch of salt
Instructions:
Preheat: Preheat oven to 425°F. Line two sheet pans with parchment.
Prep the Sweet Potatoes: Wash, dry, and slice into ¼-inch rounds (skin on). Toss with olive oil, salt, and pepper.
Prep the Veggies: Toss quartered Brussels sprouts and diced butternut squash with olive oil, garlic powder, salt, and pepper.
Roast Everything:
Spread sweet potato rounds in a single layer on one sheet pan.
Spread Brussels + butternut on the other sheet pan.
Roast both pans at the same time:
Sweet potatoes: 25–30 minutes, flipping halfway.
Brussels + butternut: 20–25 minutes, tossing once.
Make the Maple-Cumin Yogurt: Whisk yogurt, maple syrup, cumin, salt, lemon juice, and a splash of water.
Make the Green Chutney: Blend all ingredients until smooth. Set aside.
Toast the Spiced Pumpkin Seeds:
Heat a small pan over medium heat.
Add oil/ghee, pumpkin seeds, cumin, paprika, cayenne/Kashmiri chili, and salt.
Toast 3–4 minutes, stirring, until the seeds pop and turn golden.
Transfer to a plate to cool and crisp.
Assemble the Chaat:
Lay the sweet potato rounds on a platter.
Spoon over the roasted Brussels + butternut.
Add chopped apple.
Drizzle with maple-cumin yogurt and green chutney.
Sprinkle generously with the spiced pumpkin seeds.
Finish with pomegranate seeds, cilantro, and a pinch of chaat masala.