Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Maple sweet potato salad with whipped tahini Recipe
Channelling my internal Yotam Ottolenghi – maple-roasted candy potato on a fluffy cloud of whipped tahini, topped with crispy spiced chickpeas and a bathe of chopped pistachios. That is the candy potato model of the roasted carrots recipe I shared final 12 months. Ridiculously good!
I’m a shameless Yotam Ottolenghi tragic. He’s the rationale I began seeing greens as greater than only a dietary checkbox – he really made me need to make them and allow them to take centre stage. I particularly love the daring Center Jap and Mediterranean flavours in his early cookbooks, Jerusalem and Lots.
To be sincere, I discover a few of his recipes name for substances I wrestle to seek out so I don’t make as many as I would like, however I at all times come away impressed. Right now’s dish is my Ottolenghi-esque creation: maple-roasted candy potato with crispy chickpeas on a cloud of tahini enriched garlic yoghurt sauce, completed with spicy maple drizzle which retains life fascinating and a bathe of pistachios.
Sure, it appears like so much (Ottolenghi, keep in mind! 😃). However simple to make (it’s me, keep in mind!).
Additionally, although I’ve referred to as the sauce a whipped tahini yogurt sauce which could conjure up visions of getting to lug your stand mixer out – relaxation assured, that’s not the case. Only a handheld whisk is all you want. 🙂 You may be amazed the way it transforms from a typical yogurt sauce texture right into a billowy, whipped cream-like texture. It’s marvellous, and addictive, and you’ll perceive why I’ve used this sauce a number of instances beforehand, like on this recipe and this recipe.
Right here’s what you must make this candy potato salad.
1. Maple roasted candy potato
You don’t want a lot maple syrup to roast candy potatoes, only a gentle coating. Actually, should you use an excessive amount of, it by no means caramelises, it makes the floor soggy.
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Candy potato – Attempt to decide on potatoes which are formed just like the above, round 6cm / 2.5″ vast, so you possibly can simply reduce them into acceptable dimension wedges, as pictured. Nevertheless, be at liberty to unleash the artistic demon inside and reduce different shapes as an alternative – like discs, thick half moons and even cubes (you insurgent, you!).
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Maple syrup – I really like the maple flavour on this dish however you possibly can substitute with honey as an alternative. (PS In the event you use synthetic maple syrup reasonably than the true stuff, the maple flavour is usually gone as soon as cooked).
2. Whipped tahini YOGURT SAUCE
It is a easy yogurt sauce that’s enriched with a little bit of tahini, with a touch of garlic and balanced with tang from lemon, with a texture like whipped cream – therefore the identify. It’s the identical sauce I take advantage of for my Center Jap fashion Candy Potato Steaks and Inexperienced Beans with a Mountain of Panko (you’ll perceive the odd identify once you see the photographs).
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Plain yoghurt – Not sweetened, and never flavoured. Common yogurt or Greek yogurt.
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Tahini – Paste made with sesame seeds. Normally discovered within the well being meals aisle at grocery shops. Use hulled tahini (extra widespread), not un-hulled which is darker and extra bitter. The jar label will specify which it’s. Use Chinese language sesame paste as a sub you probably have leftovers from different recipes I’ve shared, like this one or this one!
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Lemon – The tang to steadiness the flavour.
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Garlic – Use a garlic crusher, or if you need a totally easy sauce, finely grate it utilizing a microplane.
3. CRISPY CHICKPEAS
Not important – I’d completely make this recipe with out – however undoubtedly provides fabulous additional textural curiosity and pops of flavour. Plus, they prepare dinner within the oven concurrently the candy potato, so why wouldn’t you? 🙂
4. spicy maple sauce
Right here’s what you want for the spicy maple sauce that’s drizzled over the roasted candy potatoes:
I do know this sauce appears to be like too easy to have sufficient flavour, but it surely does! Firstly, this sauce is simply an accent reasonably than main flavour. Secondly, sriracha just isn’t made with simply pureed chilli, it’s received different issues in it as nicely – garlic, vinegar, salt, sugar.
Spice stage – low delicate. There’s just one tablespoon of sriracha throughout this complete dish, and the sweetness from the maple syrup additionally dials down the spiciness.
No spice possibility – Substitute the sriracha with equal elements ketchup and apple cider vinegar plus a small garlic clove finely grated.
5. FORGOT TO PHOTOGRAPH TOPPINGS!
Pistachios and coriander/cilantro for sprinkling. 🙂 Substitute parsley for the coriander, and as for the nuts, there are such a lot of choices! Pine nuts (additional wonderful and on-theme with the Center Jap affect right here!), almonds (chopped, flaked, slivered) can be my subsequent selection, then hazelnuts, walnuts or pecans.
This recipe has a pleasant movement to it as a result of the candy potatoes and chickpeas prepare dinner on the similar time within the oven, and whereas they’re roasting you simply make the sauces. Simple!
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Toss candy potato with oil, salt, pepper and maple syrup on a paper lined tray. The paper will cease maple syrup caramelised edges from sticking to the tray and ripping off the candy potato (it’s so unhappy when that occurs!).
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Plain chickpeas – Drain the liquid out of the chickpea can then unfold the chickpeas on a tray. No have to pat dry – the place going to oven dry them as an alternative. Simpler, and more practical – the chickpeas come out crispier.
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Oven collectively – Put the candy potato on the highest rack and chickpeas on the rack beneath set so it’s 20cm / 8″ aside (to permit the new air to flow into). They may each take round half-hour.
The oven temperature is pretty excessive – 220°C/450°F (200°C fan) – to encourage some color on the candy potato. If the oven temperature is decrease, I discover they only go from uncooked to smooth and soggy.
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Season chickpeas – After 10 minutes, take the chickpeas out. Now they’re good and dry, which implies crispier chickpeas! Push them to 1 finish of the tray, toss with the oil and spices. Then bake for 20 minutes or till they’re crispy – you possibly can simply inform as a result of they’ll clatter on the tray.
The chickpeas will keep fairly crispy for a very good 15 to twenty minutes, so you possibly can simply depart them on the tray till you’re prepared to make use of them.
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Non-obligatory charring underneath grill/broiler – Roast the candy potatoes for half-hour in complete, turning on the midway mark, till they’re smooth. By this time they’ll have a bit color on them, however should you’d prefer to char them like pictured for a bit additional flavour and maple caramelisation, give them 5 minutes underneath the oven grill/broiler.
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Spicy maple sauce – Combine this whereas the potatoes are within the oven. Actually simply put all the pieces in a small bowl and blend.
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Whipped tahini yogurt sauce – It is a two step course of – whisk the substances collectively in a microwave proof bowl (do that anytime forward). Then inside 5 minutes of serving, heat the combination within the microwave for simply 30 seconds and provides it a vigorous whisk once more. The sauce will rework from a typical yogurt sauce right into a texture nearly like softly whipped cream.
Non-obligatory tahini drizzle sauce – Take away 1/4 cup of the whipped tahini and blend with round 2 tablespoons of water or till it has a drizzle-able consistency. This isn’t important, it’s largely for aesthetics.
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Assemble – Bear with me, this step will appear overly instructive however the intention is to make sure you get a little bit of all the pieces with each piece of candy potato scooped up. No one desires to be that one who finally ends up with a plain piece of candy potato – how unhappy!
So, right here’s the order wherein I construct: unfold a big flat plate with the tahini sauce then lay the candy potato on prime, largely in a single layer. Drizzle with tahini sauce (if utilizing), sprinkle with about 3/4 of the pistachios and coriander. Then pile or scatter the chickpeas on prime, and sprinkle with the remaining pistachios and coriander. Then, serve!
Serve this as a show-off aspect, a meat-free most important, or a part of what I name a “salad unfold”, my go-to low-stress lunch possibility. It covers make-ahead ease with room temperature serving and the inevitable “I’m being wholesome” good friend, plus gluten-free and vegetarians.
To be clear, after I say “salads”, I’m not speaking about your on a regular basis Backyard Salad. I imply issues like Pearl Couscous Salad, Farro Salad with Sizzled Dressing, Attractive Lentil Salad (it’s identify worthy!), Roast Pumpkin Feta Salad, Wild Rice Salad, Lentil Roasted Eggplant Salad, Yotam Ottolenghi’s Cauliflower Salad and Honey-Cinnamon Pumpkin Salad – to call just a few. Right here’s a bit preview:
Nothing boring there!! 🙂
To seek out extra, have a flick thru the Vegetable and Salad index which is grouped by vegetable, a helpful method to discover substantial salads. Begin with legumes, then head to pumpkin, candy potato, cauliflower and different “meaty” / starchy greens.
Let me know should you get an opportunity to do that candy potato recipe! Like to know what you suppose. – Johnsat x
Ingredients
- 1.5kg / 3 lb sweet potatoes , 3 x 6cm/2.5" wide, 20cm/8" long ideal – unpeeled, scrubbed clean (you an peel if you want) (Note 1)
- 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 (sub 2 tbsp honey)
- 1 tbsp sriracha (Note 2)
- 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, 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 (sub parsley)
- 4 tbsp toasted pistachios , finely chopped (Note 3)
Instructions
- Preheat the oven to 220°C/450°F (200°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).
- Spicy maple sauce – Mix until combined. Set aside.
- Sweet potato – Cut each sweet potato lengthways into 6 wedges (or 8, if they are thicker potatoes). Put on a paper lined tray, then toss with the maple syrup, olive oil, salt and pepper. Lay sweet potato wedges on their side.
- Chickpeas – Drain the chickpeas then spread on a tray (still wet).
- Baking – Put both trays in the oven (sweet potato on the top shelf). Roast the potatoes for 30 minutes, turning them at the halfway mark. Take the chickpeas out after 10 minutes to flavour them.
- Crispy seasoned chickpeas – Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle/sprinkle and toss with the oil, spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 15 – 20 minutes until they're crispy (they will clatter! Note 4).
- Sweet potato charring (optional) – After 30 minutes (or when the potatoes are soft), switch the oven grill/broiler to high. Tuck in or fold down excess paper around the tray edges (so it doesn't touch heat element and catch fire). Stand the wedges sharp edge facing up, then pop it under the broiler for 3 to 5 minutes until a bit charred on the edges. ⚠️ SAFETY NOTE: Do not walk away, make sure the paper does not catch fire.
- Whipped tahini yogurt sauce – While the potatoes are roasting whisk ingredients in a heat-proof bowl just to combine. When ready to use, microwave for just 30 seconds on high, then whisk again for 10 seconds – it will resemble softly whipped cream. (Note 5)
- Optional tahini drizzle – Remove 1/4 cup of the tahini sauce and loosen with a little water to a drizzle-able consistency.
- Assemble – Spread the whipped tahini on a large plate. Pile the sweet potato on, mostly in a single layer. Drizzle with the tahini drizzle (if using), the spicy maple sauce, sprinkle with most of the pistachio and coriander. Sprinkle over chickpeas, then sprinkle with the remaining coriander and pistachios. EAT! (PS Great served warm or at room temperature)
Notes
1. Sweet potato – Try to get even shaped ones from which you can cut nice wedge shapes. Though, no one will be arrested if you cut the potato into different shapes – try thick medallions or half moons.
No need to peel! I only peeled the ones in the video because they were blemished so I used the peeler to remove those bruised parts of the flesh.
2. Sriracha – The spicy maple sauce has a warm hum from the sriracha, but there’s only 1 tablespoon of sriracha which is used across the whole dish, so it’s not very much. If you want no spice at all, substitute the sriracha with equal parts ketchup and apple cider vinegar plus small garlic clove finely grated.
3. Pistachios – Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop.
Other nuts – pine nuts (extra excellent!), almonds (chopped, flaked, slivered) would be my next choice, then any of hazelnuts, walnuts, pecans.
4. Roasted chickpeas should be crispy on the outside but still soft on the inside. The initial 10 minute dry roasting will make these oven chickpeas crispier than the usual technique of air or towel drying then roasting, but the fact is they will never be as crispy as deep frying (and that’s ok, our hips are happy with this) and they don’t stay crispy for longer than 2 hours UNLESS you roast them for 45 minutes until they are rock hard all the way through (these are a little too hard to eat, in my opinion)
5. No microwave? Use a bain-marie set up. Put the bowl on a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.
Leftovers will keep pretty well for a day, bring to room temp them eat (it’s a bit messy to separate yogurt from sweet potato to heat). Otherwise keep the components separate and heat the sweet potato. Oven chickpeas don’t stay crispy for longer than a couple of hours.
Make ahead – Terrific one! Roast and char sweet potatoes and leave out to cool to room temp (can be done day before but better to do on the day). Roast the chickpeas then when you need them, give them a 7 minute oven blast at 180C/350F to re-crisp (they soften as they cool). Mix whipped tahini ingredients but don’t do the microwave (can even fridge overnight). Then warm in microwave and whip just prior to assembling. Have pistachios and coriander chopped, ready to use, sauce mixed. Assemble on demand!
Nutrition per serving, assuming 5 servings as a side.
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