- 4 medium sweet potatoes (about 8 oz. each)
- 1 tsp. canola oil
- 1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular salted chickpeas)
- 2 tsp. toasted sesame oil
- 1 tsp. garlic powder
- ½ tsp. kosher salt, divided
- ½ tsp. ground ginger
- 3 Tbsp. tahini (sesame seed paste), well stirred
- 1 tsp. grated peeled fresh ginger
- 1 tsp. grated fresh garlic
- 1 tsp. rice vinegar
- 3 Tbsp. hot water
- 4 tsp. Sriracha chili sauce
- 2 tsp. water
- ¼ cup thinly sliced green onions
- ½ tsp. black and white sesame seeds (we could only find white sesame seeds)
- Preheat your oven to 400 degrees.
- Rub the sweet potatoes with the canola oil*, piercing the sweet potatoes liberally all over using a fork. Place the sweet potatoes in the oven (we lined our rack with aluminum foil before placing the sweet potatoes in the oven). Cook the potatoes for 1hour or until they’re tender (we cooked ours for 1 hour). Take the potatoes out of the oven (aluminum foil included if you’re using it) (don’t turn the oven off) and let them cool, splitting each one in half lengthwise, gently scoring the inside flesh with the tip of a knife.
- Take a baking sheet out (we lined ours with aluminum foil) and put the chickpeas on it, blotting the chickpeas dry afterwards with paper towels. Pour the sesame oil over the chickpeas, tossing the chickpeas afterwards to make sure they’re coated all over. Sprinkle on the garlic powder, ¼ teaspoon salt, and the ground ginger, tossing again to coat. Place in the oven to cook for 30 minutes total, stirring the chickpeas around after every 10 minutes.
- Take a mixing bowl out and stir together the tahini, grated ginger, grated garlic, and rice vinegar in it. Pour the 3 tablespoons of hot water in, mixing until the tahini mixture looks smooth and loose.
- In a different bowl, stir together the sriracha and 2 teaspoons of water just until combined. For each sweet potato half, drizzle on 2 teaspoons of the tahini mixture, a little bit of the remaining salt, and topping each with the chickpeas, some of the remaining tahini mix, the sriracha sauce, green onions and sesame seeds.
*We didn’t measure how much oil we used, we just made sure that the sweet potatoes were coated in the oil.
These sweet potatoes were not only delicious but very filling ! The crunchy chickpeas were a nice contrast to the tender sweet potato. If we changed one thing about this, we would double the sauces next time. It’s nice how easily you can change the ratio of the sweet, spicy, and the savory flavors in this simply by how much you do or do not use of the tahini mixture and sriracha mix.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
Take care everybody !