Maple Sweet Potato Salad with Whipped Tahini
by Tavolino
A vibrant, Middle Eastern-inspired dish featuring maple-roasted sweet potato wedges served over a creamy, whipped tahini-yogurt sauce, topped with crispy spiced chickpeas and crunchy pistachios.
Ingredients
- Sweet potatoes 1.5 kg
- Maple syrup 4 tbsp
- Olive oil 4.5 tbsp
- Salt 1.5 tsp
- Black pepper 0.5 tsp
- Chickpeas 400 g
- Smoked paprika 0.5 tsp
- Garlic powder 0.25 tsp
- Onion powder 0.25 tsp
- Sriracha 1 tbsp
- Plain yogurt 300 g
- Tahini 3 tbsp
- Lemon juice 2 tbsp
- Garlic 1 clove
- Coriander 2 tbsp
- Pistachios 4 tbsp
Preparation
- 1
Preheat the oven to 220°C.
- 2
Mix 3 tbsp maple syrup, 1 tbsp sriracha, 1 tbsp olive oil, 0.25 tsp salt, and a pinch of black pepper in a bowl. Set aside.
- 3
Cut 1.5 kg sweet potatoes into wedges. Toss with 1 tbsp maple syrup, 1.5 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.
- 4
Arrange the sweet potato wedges on a lined baking tray.
- 5
Drain 400 g chickpeas and spread them on a separate baking tray.
- 6
Place both trays in the oven and roast for 10 minutes.
- 7
Remove the chickpeas. Toss with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp salt, and 0.25 tsp black pepper.
- 8
Return chickpeas to the oven and roast for 15-20 minutes until crispy. Continue roasting the potatoes for another 20 minutes.
- 9
Optionally, switch the oven to grill/broil and char the potato edges for 3-5 minutes. Watch closely to prevent burning.
- 10
Whisk 300 g plain yogurt, 3 tbsp tahini, 2 tbsp lemon juice, 1 clove garlic, 1 tbsp olive oil, and 0.5 tsp salt in a heat-proof bowl.
- 11
Microwave the sauce for 30 seconds, then whisk again until it reaches a fluffy, whipped cream consistency.
- 12
Spread the sauce on a plate, top with roasted potatoes, crispy chickpeas, the spicy maple drizzle, 2 tbsp coriander, and 4 tbsp pistachios.