Description
This Maple Sweet Potato Salad features roasted sweet potatoes tossed with a spicy maple sauce, crispy seasoned chickpeas, and a luscious whipped tahini yogurt dressing. The combination of sweet, spicy, and nutty flavors along with a delightful mix of textures makes it a perfect warm or room temperature salad. Finished with fresh coriander leaves and crunchy toasted pistachios, it’s a vibrant and nutritious dish ideal as a hearty side or a satisfying vegetarian main.
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
Crispy 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 for 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: Preheat your oven to 220°C/450°F (200°C fan). Arrange the racks so they are approximately 20 cm (8 inches) apart to allow good air circulation.
- Prepare the Spicy Maple Sauce: In a small bowl, mix together the maple syrup, sriracha, extra virgin olive oil, salt, and pepper until fully combined. Set aside for later use.
- Prepare the Sweet Potatoes: Cut each sweet potato lengthwise into 6 wedges (or 8 if the potatoes are thicker). Place them on a paper-lined baking tray and toss with maple syrup, olive oil, salt, and black pepper to coat evenly. Lay the wedges on their sides for roasting.
- Prepare the Chickpeas: Drain the canned chickpeas but keep them wet, then spread them out evenly on another baking tray.
- Bake Sweet Potatoes and Chickpeas: Place both trays in the oven, sweet potatoes on the top rack. Roast the sweet potatoes for about 30 minutes, turning halfway through. Remove the chickpeas after 10 minutes to season.
- Season and Crisp Chickpeas: Remove the chickpeas from the oven and push them to one side of the tray. Drizzle and toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread out again and return to the oven for 15-20 minutes until crispy and clattering.
- Optional Sweet Potato Charring: When sweet potatoes are soft after 30 minutes, switch your oven to the grill/broiler setting on high. Fold or tuck in excess paper to prevent fire, stand wedges with the sharp edge up, and grill for 3-5 minutes to get a slight char on the edges. Watch carefully to avoid burning.
- Make Whipped Tahini Yogurt Sauce: Whisk yogurt, tahini, lemon juice, garlic, olive oil, and salt in a heat-proof bowl just to combine. Microwave for 30 seconds on high, then whisk for 10 seconds more to create a soft whipped cream-like texture.
- Optional Tahini Drizzle: Set aside 1/4 cup of the whipped tahini sauce and thin it with a little water until it reaches a drizzle-able consistency.
- Assemble the Salad: Spread the whipped tahini yogurt sauce in a large serving plate. Arrange the roasted sweet potato wedges mostly in a single layer on top. Drizzle with the spicy maple sauce and optionally the tahini drizzle. Sprinkle with most of the toasted pistachios and coriander leaves. Scatter the crispy chickpeas over the salad and finish with the remaining chopped pistachios and coriander. Serve warm or at room temperature and enjoy!
Notes
- Sriracha adds a spicy kick but can be adjusted to taste or substituted with another chili sauce.
- Toasting the pistachios enhances their crunch and flavor.
- The crispy chickpeas will produce a clattering sound when fully crisped; this is a sign they’re ready.
- When using paper on baking trays under the grill, be cautious to prevent it from catching fire.
- Whipping the tahini yogurt sauce after microwaving gives it a light, creamy texture that coats the salad beautifully.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion
Keywords: maple sweet potato salad, roasted sweet potatoes, crispy chickpeas, tahini yogurt sauce, vegetarian salad, spicy maple dressing, healthy side dish
