Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe

Introduction

This Maple Sweet Potato Salad is a delightful blend of tender roasted sweet potatoes, crispy spiced chickpeas, and a creamy whipped tahini yogurt sauce. Enhanced with a spicy maple drizzle and toasted pistachios, it’s a vibrant, satisfying dish perfect as a side or light meal.

Ingredients

• 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
• 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
• 3 tbsp maple syrup (substitute 2 tbsp honey)
• 1 tbsp sriracha
• 1 tbsp extra virgin olive oil
• 1/4 tsp cooking salt (halve for table salt)
• Pinch black pepper
• 1 1/4 cups plain full-fat unsweetened yogurt
• 3 tbsp tahini (stir well if oil separates)
• 2 tbsp lemon juice
• 1 large garlic clove, finely grated
• 1 tbsp extra virgin olive oil
• 1/2 tsp cooking salt (kosher salt)
• 2 tbsp finely chopped coriander/cilantro leaves (substitute parsley)
• 4 tbsp toasted pistachios, finely chopped

Instructions

1. Step 1: Preheat the oven to 220°C (450°F) or 200°C fan. Arrange the oven racks about 20 cm (8″) apart to ensure good air circulation.
2. Step 2: Make the spicy maple sauce by mixing maple syrup, sriracha, extra virgin olive oil, salt, and black pepper until combined. Set aside.
3. Step 3: Cut each sweet potato lengthwise into 6 wedges (or 8 if thicker). Place on a paper-lined baking tray and toss with maple syrup, olive oil, salt, and pepper. Lay the wedges on their sides.
4. Step 4: Drain the chickpeas and spread them on another tray, keeping them wet.
5. Step 5: Place both trays in the oven with the sweet potatoes on the top shelf. Roast the sweet potatoes for 30 minutes, turning halfway through. Remove chickpeas after 10 minutes.
6. Step 6: To the chickpeas, add olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well, then return the tray to the oven for 15–20 more minutes until the chickpeas are crispy and clatter when shaken.
7. Step 7: Optional charring: After 30 minutes, switch the oven grill/broiler to high. Fold down excess paper to avoid fire risk. Stand wedges upright and broil for 3–5 minutes until edges are slightly charred. Watch carefully.
8. Step 8: Whipped tahini yogurt sauce: In a heatproof bowl, whisk yogurt, tahini, lemon juice, grated garlic, olive oil, and salt. When ready to serve, microwave for 30 seconds on high, then whisk again until soft and creamy.
9. Step 9: Optional tahini drizzle: Remove 1/4 cup of the sauce and thin it with a little water to a drizzle-able consistency.
10. Step 10: To assemble, spread whipped tahini sauce on a large plate. Pile sweet potato wedges mostly in a single layer on top. Drizzle with tahini drizzle if using, then with the spicy maple sauce. Sprinkle most pistachios and coriander over, add chickpeas, then finish with remaining pistachios and coriander. Serve warm or at room temperature.

Tips & Variations

• Use honey instead of maple syrup for a richer sweetness.
• Substitute parsley if you prefer a milder herb than coriander).
• Watch the broiler carefully during charring to avoid burning or fire.
• For extra crunch, toast the pistachios just before serving.
• Add a squeeze of fresh lemon juice over the finished dish for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sweet potatoes and chickpeas in the oven to retain crispness, and warm the whipped tahini sauce gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components in advance. Roast the sweet potatoes and chickpeas ahead, then assemble just before serving to maintain texture.

Is this recipe suitable for vegans?

This recipe uses yogurt in the tahini sauce, but you can substitute with a plant-based yogurt to make it vegan-friendly.

Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas Recipe

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★★★★★

4.9 from 94 reviews

• Author: Harry
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Maple Sweet Potato Salad features tender roasted sweet potato wedges paired with crispy spiced chickpeas, all elevated by a smooth whipped tahini yogurt sauce and a spicy maple drizzle. A delicious fusion of sweet, savory, and spicy flavors with crunchy pistachios and fresh coriander, perfect as a hearty side or light main dish.

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Ingredients

Scale 1x2x3x

Sweet Potato

• 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 kosher salt
• 1/4 tsp black pepper

Crispy Chickpeas

• 400g (14 oz) canned 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 kosher salt
• 1/4 tsp black pepper

Spicy Maple Sauce

• 3 tbsp maple syrup (or substitute 2 tbsp honey)
• 1 tbsp sriracha
• 1 tbsp extra virgin olive oil
• 1/4 tsp kosher salt (halve if using table salt)
• Pinch black pepper

Whipped Tahini Yogurt Sauce

• 1 1/4 cups plain full-fat unsweetened yogurt
• 3 tbsp tahini (stirred if separated)
• 2 tbsp lemon juice
• 1 large garlic clove, finely grated
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt

Garnish

• 2 tbsp finely chopped coriander/cilantro leaves (or parsley)
• 4 tbsp toasted pistachios, finely chopped

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Instructions

1. Preheat the oven: Set your oven to 220°C (450°F) or 200°C fan. Arrange the oven racks about 20 cm (8″) apart for good air circulation.
2. Make the spicy maple sauce: Combine the maple syrup, sriracha, olive oil, salt, and black pepper in a bowl and set aside for later use.
3. Prepare sweet potatoes: Cut each sweet potato lengthwise into 6 or 8 wedges depending on thickness. Toss the wedges on a paper-lined baking tray with maple syrup, olive oil, salt, and pepper, ensuring all are coated. Lay them on their sides evenly.
4. Prepare chickpeas: Drain the chickpeas but keep them wet. Spread onto a separate baking tray without drying them.
5. Initial baking: Place both trays in the oven, sweet potatoes on the top shelf. Roast sweet potatoes for 30 minutes, flipping once halfway through. Remove the chickpeas after 10 minutes to season.
6. Season and crisp chickpeas: Remove chickpeas from the oven, push them to one side of the tray and toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread evenly and return to oven for an additional 15 to 20 minutes until crispy and clattering.
7. Optional sweet potato charring: When sweet potatoes are tender after 30 minutes, switch oven to broil/grill high. Fold in excess paper from the tray edges. Stand wedges on their edges and broil for 3 to 5 minutes until edges char slightly. Watch closely to prevent burning or fire.
8. Whip the tahini yogurt sauce: While potatoes roast, whisk together yogurt, tahini, lemon juice, garlic, olive oil, and salt in a heatproof bowl. When ready to serve, microwave the sauce for 30 seconds on high, then whisk again for 10 seconds until fluffy and creamy.
9. Make optional tahini drizzle: Remove about 1/4 cup of the whipped tahini yogurt sauce and thin it with a little water to a drizzle-friendly consistency.
10. Assemble salad: Spread the whipped tahini sauce on a large serving plate. Arrange sweet potato wedges mostly in a single layer on top. Drizzle with the tahini drizzle (if using) and the spicy maple sauce. Sprinkle most pistachios and coriander over. Scatter crispy chickpeas atop, then finish with remaining coriander and pistachios. Serve warm or at room temperature.

Notes

• Note 2: Sriracha adds a mild heat and tang to the maple sauce, but you can adjust the amount or omit if preferred.
• Note 3: Toasted pistachios add crunch and a nutty flavor; you can substitute with toasted walnuts or almonds.
• Note 4: Chickpeas will crisp up with a clattering sound once cooked properly; watch to avoid burning.
• Note 5: Whipping the tahini yogurt sauce after slight warming gives it a light, creamy texture similar to softly whipped cream.
• For best results, keep the paper folded to avoid contact with the broiler heat element to prevent fire.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Baking
• Cuisine: Fusion

Keywords: maple sweet potato salad, roasted sweet potatoes, crispy chickpeas, whipped tahini sauce, spicy maple dressing, healthy salad, vegetarian salad