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 / kosher salt (halve for table salt)

Pinch black pepper

1 1/4 cups plain yogurt, full fat and unsweetened

3 tbsp tahini (mix well if oil is separated)

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

Step 1: Preheat the oven to 220°C / 450°F (200°C fan). Position the oven racks 20 cm (8 inches) apart for proper air circulation.

Step 2: Prepare the spicy maple sauce by mixing the maple syrup, sriracha, olive oil, salt, and pepper. Set aside.

Step 3: Cut each sweet potato lengthwise into 6 wedges (or 8 if the potatoes are thicker). Place them on a paper-lined tray and toss with maple syrup, olive oil, salt, and pepper. Lay the wedges on their side.

Step 4: Drain the chickpeas and spread them on a separate tray, leaving them wet.

Step 5: Place both trays in the oven with the sweet potatoes on the top rack. Roast the sweet potatoes for 30 minutes, turning halfway through. Remove the chickpeas after 10 minutes to season.

Step 6: To the chickpeas, add olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well and return to the oven for 15–20 more minutes until crispy.

Step 7: Optional: After roasting, switch the oven to broil/grill on high. Stand the sweet potato wedges up with the sharp edge facing up and broil for 3–5 minutes to char the edges. Watch carefully to prevent paper from burning.

Step 8: While roasting, whisk together the yogurt, tahini, lemon juice, garlic, olive oil, and salt in a heat-proof bowl. Microwave for 30 seconds, then whisk again for 10 seconds until it resembles softly whipped cream.

Step 9: Optional: Remove 1/4 cup of the tahini sauce and loosen with a little water to make a drizzle consistency.

Step 10: To assemble, spread the whipped tahini sauce on a large plate. Arrange sweet potato wedges mostly in a single layer on top. Drizzle with the tahini drizzle (if using) and spicy maple sauce. Sprinkle with most of the pistachios and coriander, then scatter the crispy chickpeas. Finish with the remaining pistachios and coriander. Serve warm or at room temperature.

Tips & Variations

Substitute honey for maple syrup if you prefer a different sweetener.

Try parsley instead of coriander for a milder herb flavor.

For extra crunch, toast the pistachios lightly before chopping.

To make the chickpeas extra crispy, ensure they are spread out in a single layer on the tray.

The whipped tahini sauce can be made dairy-free by substituting yogurt with a plant-based alternative.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be cooked and dried well before roasting to achieve the right texture. Canned chickpeas are convenient and work perfectly for this recipe.

Is this recipe vegan-friendly?

Not as written, since it uses yogurt. You can make it vegan by replacing the yogurt with a plant-based alternative such as coconut or almond yogurt.