Maple sweet potato salad - with whipped tahini and crispy chickpeas

Channelling my inner Yotam Ottolenghi – maple-roasted sweet potato on a fluffy cloud of whipped tahini, topped with crispy spiced chickpeas and a shower of chopped pistachios. Fabulous statement side or substantial meat-free main - try stuffing into flatbreads. Ridiculously good!

Ingredients

Maple roasted sweet potato wedges:

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

Crispy seasoned chickpeas:

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

Spicy maple sauce

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

Whipped tahini yogurt sauce:

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

Garnishes:

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.

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!