Maple roast sweet potatoes - with whipped tahini and crispy chickpeas

Name: Maple roast sweet potatoes - with whipped tahini and crispy chickpeas
Total time: 50 min
Ingredients: 1 ½ kg Sweet potato; 4 tbsp Maple syrup; 2 ½ tbsp Olive oil; 1 ½ tsp Salt; ½ tsp Black pepper; 400 g Chickpea; ½ tsp Smoked paprika; ¼ tsp Garlic powder; ¼ tsp Onion powder; 1 tbsp Sriracha sauce; 2 tbsp Extra virgin olive oil; 1 ¼ cups Yoghurt; 3 tbsp Tahini; 2 tbsp Lemon; 1 Garlic; 2 tbsp Cilantro, finely chopped; 4 tbsp Pistachio, toasted

By RecipeTin Eats · 50 min

Ingredients

Sweet potato1 ½ kg
Maple syrup4 tbsp
Olive oil2 ½ tbsp
Salt1 ½ tsp
Black pepper½ tsp
Chickpea400 g
Smoked paprika½ tsp
Garlic powder¼ tsp
Onion powder¼ tsp
Sriracha sauce1 tbsp
Extra virgin olive oil2 tbsp
Yoghurt1 ¼ cups
Tahini3 tbsp
Lemon2 tbsp
Garlic1
Cilantro · finely chopped2 tbsp
Pistachio · toasted4 tbsp

Instructions

Preheat the oven to 220°C/450°F (200°C fan). Set the oven racks about 20 cm/8 inches apart.
Mix the maple syrup and sriracha for the spicy maple sauce until combined. Set aside.
Cut the sweet potatoes lengthways into 6 wedges (or 8 if thick). Place on a paper-lined tray and toss with the maple syrup, olive oil, salt and pepper. Lay the wedges on their sides.
Drain the chickpeas but do not dry them, and spread them on a second tray.
Roast both trays, with the sweet potato on the top shelf, for 30 minutes, turning the potatoes at the halfway point. Take the chickpeas out after 10 minutes.
After 10 minutes, push the chickpeas to one side, toss with the olive oil, smoked paprika, garlic powder, onion powder, salt and pepper, then return to the oven for 15 to 20 minutes until crispy.
Once the potatoes are soft (after 30 minutes), switch the grill to high. Stand the wedges sharp edge up and grill for 3 to 5 minutes until lightly charred. Keep an eye on them so the paper does not catch fire.
Whisk the yogurt, tahini, lemon juice, garlic, olive oil, salt and pepper in a heatproof bowl until combined. Just before serving, microwave for 30 seconds on high and whisk for 10 seconds until softly whipped.
Optional: loosen 1/4 cup of the tahini sauce with a little water to a drizzling consistency.
Spread the whipped tahini on a large plate, pile the sweet potato on top, drizzle with the spicy maple sauce and tahini drizzle if using, and scatter with most of the pistachios and coriander. Top with the chickpeas, then sprinkle with the remaining coriander and pistachios.

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