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Maple sweet potato salad - with whipped tahini and crispy chickpeas
Recipe video above. Channelling my inner Yotam Ottolenghi – maple-roasted sweet potato on a fluffy cloud of whipped tahini, topped with crispy spiced chickpeas and a shower of chopped pistachios. Fabulous statement side or substantial meat-free main - try stuffing into flatbreads. Ridiculously good!
👥 5 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●spatula
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 220°C/450°F (200°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).
2
Spicy maple sauce - Mix until combined. Set aside.
3
Sweet potato - Cut each sweet potato lengthways into 6 wedges (or 8, if they are thicker potatoes). Put on a paper lined tray, then toss with the maple syrup, olive oil, salt and pepper. Lay sweet potato wedges on their side.
maple syrup (or 2 1/2 tbsp honey)1 tbspmaple syrup (sub 2 tbsp honey)3 tbsptbsp olive oil1 1/2olive oil1 tbspextra virgin olive oil1 tbsp
4
Chickpeas - Drain the chickpeas then spread on a tray (still wet).
5
Baking - Put both trays in the oven (sweet potato on the top shelf). Roast the potatoes for ⏱️ 30 minutes, turning them at the halfway mark. Take the chickpeas out after ⏱️ 10 minutes to flavour them.
6
Crispy seasoned chickpeas - Remove the oven dried chickpeas from the oven after ⏱️ 10 minutes (Note 4). Push them to one side of the tray, drizzle/sprinkle and toss with the oil, spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further ⏱️ 15 - 20 minutes until they're crispy (they will clatter! Note 4).
7
Sweet potato charring (optional) - After ⏱️ 30 minutes (or when the potatoes are soft), switch the oven grill/broiler to high. Tuck in or fold down excess paper around the tray edges (so it doesn't touch heat element and catch fire). Stand the wedges sharp edge facing up, then pop it under the broiler for 3 to ⏱️ 5 minutes until a bit charred on the edges. ⚠️ SAFETY NOTE: Do not walk away, make sure the paper does not catch fire.
8
Whipped tahini yogurt sauce - While the potatoes are roasting whisk ingredients in a heat-proof bowl just to combine. When ready to use, microwave for just ⏱️ 30 seconds on high, then whisk again for ⏱️ 10 seconds – it will resemble softly whipped cream. (Note 5)
tahini (mix well if oil is separated)3 tbsp
9
Optional tahini drizzle - Remove 1/4 cup of the tahini sauce and loosen with a little water to a drizzle-able consistency.
tahini (mix well if oil is separated)3 tbsp
10
Assemble - Spread the whipped tahini on a large plate. Pile the sweet potato on, mostly in a single layer. Drizzle with the tahini drizzle (if using), the spicy maple sauce, sprinkle with most of the pistachio and coriander. Sprinkle over chickpeas, then sprinkle with the remaining coriander and pistachios. EAT! (PS Great served warm or at room temperature)
tahini (mix well if oil is separated)3 tbsp
Nutrition Facts
calories
304 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
8 g
sugar Content
20 g
sodium Content
632 mg
protein Content
8 g
cholesterol Content
6 mg
carbohydrate Content
41 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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