Description
A vibrant Maple Sweet Potato Salad featuring roasted sweet potato wedges, crispy spiced chickpeas, and a creamy whipped tahini yogurt sauce, topped with toasted pistachios and fresh coriander. The dish combines sweet, spicy, and savory flavors with a delightful balance of textures, perfect as a warm or room temperature nutritious meal.
Ingredients
Scale
Sweet Potatoes
- 1.5kg / 3 lb sweet potatoes
- 1 tbsp maple syrup (or 2 1/2 tbsp honey)
- 1 1/2 tbsp olive oil
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Chickpeas
- 400g / 14 oz can chickpeas, drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Spicy Maple Sauce
- 3 tbsp maple syrup (sub 2 tbsp honey)
- 1 tbsp sriracha
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt (halve if using table salt)
- Pinch black pepper
Whipped Tahini Yogurt Sauce
- 1 1/4 cups plain yogurt, full fat, unsweetened
- 3 tbsp tahini (mix well if oil separated)
- 2 tbsp lemon juice
- 1 large garlic clove, finely grated
- 1 tbsp extra virgin olive oil
- 1/2 tsp cooking salt / kosher salt
Garnishes
- 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
- 4 tbsp toasted pistachios, finely chopped
Instructions
- Preheat the oven. Set your oven to 220°C/450°F (200°C fan) and arrange the racks so they are about 20 cm (8 inches) apart to allow good air circulation.
- Prepare spicy maple sauce. Combine maple syrup, sriracha, extra virgin olive oil, salt, and black pepper in a small bowl. Mix well and set aside for later use.
- Prep sweet potatoes. Cut each sweet potato lengthwise into 6 wedges (or 8 if thick). Place them on a paper-lined baking tray. Toss gently with maple syrup, olive oil, salt, and black pepper then lay wedges on their sides evenly.
- Prep chickpeas. Drain the chickpeas but keep them wet. Spread them evenly on a separate baking tray.
- Bake sweet potatoes and chickpeas. Place both trays in the oven with sweet potatoes on the top shelf. Roast sweet potatoes for 30 minutes, turning halfway. Bake chickpeas for 10 minutes initially.
- Season chickpeas. Remove chickpeas after 10 minutes, push them to one side of the tray, then drizzle olive oil and sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well and return to the oven for another 15-20 minutes until crispy and clattering when shaken.
- Optional charring of sweet potatoes. Once sweet potatoes are tender after 30 minutes, switch on the grill/broiler on high. Fold or tuck down excess paper on tray edges. Stand wedges on their sharp edges and broil for 3 to 5 minutes until edges get lightly charred. Stay attentive to avoid paper catching fire.
- Make whipped tahini yogurt sauce. While roasting, whisk together yogurt, tahini, lemon juice, grated garlic, olive oil, and salt in a heatproof bowl just to combine. Microwave for 30 seconds on high, then whisk again for 10 seconds until the texture resembles whipped cream.
- Prepare optional tahini drizzle. Remove about 1/4 cup of the whipped tahini sauce and thin it with a little water to create a drizzle-able consistency.
- Assemble the salad. Spread the whipped tahini evenly on a large serving plate. Arrange the roasted sweet potato wedges mostly in a single layer on top. Drizzle with tahini drizzle and spicy maple sauce. Sprinkle most pistachios and coriander over the top, scatter crispy chickpeas evenly, then finish with remaining coriander and pistachios. Serve warm or at room temperature. Enjoy!
Notes
- Note 2: Sriracha adds a spicy kick but you can adjust or omit based on your heat preference.
- Note 3: Toasted pistachios add texture and nuttiness; you can substitute with toasted almonds or walnuts if preferred.
- Note 4: Crispy chickpeas will clatter when fully crisp; bake until this sound is heard for perfect crispiness.
- Note 5: Microwaving the tahini yogurt sauce briefly helps achieve a light, whipped texture but avoid overheating to prevent separation.
- The optional charring step adds a smoky flavor and attractive appearance but requires careful attention to prevent paper fires.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion / Contemporary
Keywords: maple sweet potato salad, roasted sweet potatoes, crispy chickpeas, tahini yogurt sauce, maple syrup, healthy salad, vegetarian, roasted chickpeas
