I’ve been on a serious roasted sweet potato kick lately. I’ve always adored this orange vegetable. But every since I viewed Aimee Song’s video on her garlic and Everything Bagel seasoning sweet potato wedges…it’s been a weekly occurance. So this recipe I found on smittenkitchen.com and adapted it to my preferences. This lady’s blog is bananas. She is an incredible recipe developer. Everything I’ve made off of her site has been out of this world. Okay, I’m done now.
So this dish is fantastic. I must say, my favorite part ended up being the roasted chickpeas. I couldn’t understand why I had never made them before today. It’s like my entire world has been altered. I now must always have a can in my pantry (I mean, I always did have to have a can on hand before too), but now its a MUST. And multiples. So let’s talk about the yogurt sauce. I could live without it. It was good but not my thing per say. Maybe tsatziki would have worked better. I was too hungry to alter it at that point and just dug into em. SO GOOD. Will definitely make this again very soon. I also had made a small side chopped salad with cherry tomatoes, cucumber, avocado and seasoned with garlic powder, olive oil, oregano and salt. Magnifique.
Sweet Potato Ingredients:
- 3 large sweet potatoes, sliced into 4 wedges
- olive oil
- 1 tbs maple syrup
- red pepper flakes, salt & pepper
Chickpea Ingredients:
- 2 (15 oz) cans chickpeas, drained & rinsed
- 2 tbs olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
Yogurt Sauce Ingredients:
- 1 (7 oz) container Greek yogurt
- juice of half a large lemon
- 3 scallions (for garnish)
Directions:
Preheat oven to 425 F. Line 2 baking sheets with parchment paper. Coat one pan with 1 tbs olive oil.
For the Sweet Potatoes: Place the sweet potatoes skin side down on the oiled baking sheet. Drizzle the tops of them with olive oil and brush it in (or use your fingers). Next, brush them with the maple syrup. Sprinkle them with the crushed red pepper flakes, salt and pepper to taste. Bake for 30 minutes. Remove from oven, Flip them upside down and bake for another 10 minutes.
For the Chickpeas: Dry the chickpeas with paper towels. Place in a bowl and toss with oil and seasonings. Transfer them to the uncoated baking sheet and roast for 20 minutes – moving them around halfway through.
For the Yogurt Sauce: Stir together the yogurt, lemon juice and salt to taste. Add some water to thin it out a bit if necessary.
In your plate, first place the sweet potato wedges, next dollop the yogurt and then top with chickpeas and garnish with scallions. Serve immediately.
Yields 3 servings.
..delicious happens
