Roasted Sweet Potatoes with Chickpeas and Tarragon Tahini
One of my best best (not a typo!) friends told me a few weeks ago that she was looking for a good sweet potato recipe, and was wondering if I had one here at Macarons and Mimi. Since I use sweet potatoes quite frequently in my cooking, my immediate response was “Oh absolutely!”
But then I thought for a minute and realized, NO! I did NOT yet have a sweet potato recipe on the site!
I couldn’t believe it. So I immediately set out to remedy the situation. Thanks to my friend’s request, my new favorite sweet potato recipe was born!
Another dear friend of mine further helped inspire this recipe. This friend lives in France, and was kind enough to bring me a gift on her latest visit to the US: she brought me Herbs de Provence!!! FROM FRANCE!!!! What better place to get this classic French herb blend? Seriously, how lucky am I??!!!
If one of your best friends doesn’t live in France, this is a really great brand if you’re looking to purchase some Herbs de Provence. And look at the super cute jar it comes in! So adorable.
And so with sweet potatoes on my mind, and fresher than fresh Herbs de Provence in hand, I created this recipe, thanks to the inspiration of two of my dearest friends. Thanks guys!!!!
This tarragon tahini sauce compliments the Herbs de Provence and the sweetness and bite of the potatoes perfectly! I just love this sauce, and I love it even more drizzled over these sweet potatoes!
I developed this recipe with white sweet potatoes because I generally prefer the flavor and texture of them over orange sweet potatoes, particularly when roasting. Orange sweet potatoes in my experience are less sweet, and though that color is gorgeous, they always end up…well a little mushier…even after roasting, than white sweet potatoes.
That said, if you try this recipe with orange sweet potatoes, I’d love to hear how you like it!
Oh hey, and did I mention this dish is vegan and gluten free?!
White or orange sweet potato, make this delicious recipe next time you have a craving! I’m sure it will hit the spot! (:
Roasted Sweet Potatoes with Chickpeas and Tarragon Tahini Sauce
For the potatoes:
- 3 Tbsp olive oil
- 3 pounds sweet potatoes, peeled and diced to ½ inch pieces
- 1 ¼ tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion salt
- ¾ tsp herbs de provence
- 2-3 Tbsp nutritional yeast
For the sauce:
- 1 clove garlic
- 4 3-inch springs tarragon, just the leaves
- ½ cup tahini
- 2 Tbsp maple syrup
- ¼ tsp sea salt
- 1/8 tsp pepper
- ¼ cup water
For the chickpeas:
- 2 15 oz cans chickpeas, drained
- ½ tsp sea salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- Kale, spinach, or greens of choice
Season the potatoes
- Preheat the oven to 375 degrees so it can heat up while you season the potatoes
- In a large mixing bowl, add the potatoes, all of the seasonings, and the olive oil. Toss everything together with your hands so that the seasonings coat each potato piece.
Roast the sweet potatoes
- Line a large baking sheet with foil, and evenly spread the sweet potatoes out on the baking sheet. Depending on the size of your baking sheet, you may need more than one! (I get most of the sweet potatoes on my standard sized baking sheet, then I put the remaining potatoes on a smaller baking sheet.) You just want to make sure there is a little bit of space between each potato so they roast, not steam!
- Roast the sweet potatoes in the oven at 375 degrees for 20 minutes.
- Note: if you need to use more than one baking sheet for the sweet potatoes, and you put both sheets in the oven at the same time—one sheet on top of the other—the bottom sheet of potatoes will roast faster. Take the bottom sheet out of the oven about 5 minutes earlier than the top sheet on the potato roasting times.
- Now take the sweet potatoes out of the oven, flip each piece so that a different side touches the baking sheet, and put the potatoes back in the oven for another 20 minutes.
- After the second 20 minutes, take the sweet potatoes out of the oven, give them a rough toss—don’t be too particular about what side is touching the baking sheet!—and roast them for another 5 minutes.
- Take the sweet potatoes out of the oven, and they’re done!
Make the sauce
- Make the sauce while the potatoes roast. Put all the sauce ingredients in the food processor. Pulse to get things going, then process until the garlic and tarragon have broken down. The tarragon should be small flecks. Sauce is done!
Make the chickpeas
- Heat the oil over medium heat in a large skillet or frying pan. Add the chickpeas, salt, pepper, and stir.
- Fry the chickpeas in the pan for 15 minutes over medium heat, or until they have browned and the liquid in the pan is mostly gone. If the chickpeas start popping and going crazy, turn the heat down to medium low.
- Flip the chickpeas every five minutes or so to keep them from sticking to the pan, and to give different sides of each chickpea a chance to brown in the pan. Once each chickpea has browned, they are done!
Compile and serve!
- Lay a bed of greens out on a plate, place some roasted sweet potatoes and chickpeas over the greens, then spoon some sauce over the top. And enjoy!!!
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