16 Jan smitten kitchen roasted sweet potatoes and chickpeas
Just my two cents, I’m sure it’s very oven/potato specific :). I never peel my potatoes either. Add 1/2 teaspoon chopped garlic and red pepper flakes to taste; fry another 15 seconds. I made these today and we thoroughly enjoyed them! Seriously, these are a whole bunch of my faves in one dish. I made this with a cucumber and feta salad I also found from Smitten Kitchen, although I can’t find the link now! Similar to Deb’s miso, sweet potato and broccoli bowl (https://smittenkitchen.com/2013/10/miso-sweet-potato-and-broccoli-bowl/) but with a different flavor profile. Much beloved by my, and now my daughters. No honey, didn’t miss it. Long way to go for a bite to eat ! Everyone raved! You had me at Creme Fraiche – tried this last night for dinner – fantastic! I was inspired to make this after you posted it on instagram the other day. Can’t wait to try this recipe…love sweet potatoes. olive oil, 1/4 tsp. Defitely wish I could try this with red sweet potatoes though as Japanese ones can be so dense. Pour immediately over exposed potato flesh, and finish with salt. Will be adding these to the meal rotation. I have all the time in the world :). I love a variation of this from a local restaurant, where the topping is a whipped cream cheese, mixed with smoked mackerel and tiny specks of chives. Ten years ago: Matzo Ball Soup do virtually all my baking/roasting. but there’s so much else in here for us — an enviable pizza section, a chickpea stew with tomato and turmeric I would swan dive into if I could — it would be a disservice to us to let this keep us away. Julie, thank you for bringing this memory forward. Have you tested its temperature with an oven thermometer? Thank you for a delicious recipe. Please let us know how it goes! What kind of sweet potatoes? I also fried off a bit of halloumi to add to it, which was a marvellous addition. It is AMAZING and so simple. P.S. I’ve never made slow-roasted sausages. I didn’t have any limes, so I used lemon instead – just the right amount of tang to it!! Have never baked them at such a low temp for so long, but sounds good and I will try it. You should read these books with your kids. Those sweet potatoes look like sunshine on a plate! This looks absolutely amazing, I will be making this this weekend for sure. If you must peel your sweet potatoes for a particular recipe, don’t throw the skins away!! I made the coated pork last weekend as well so had some in the freezer. This looks and sounds heavenly!! Preheat oven to 200°C/400°F. Six Months Ago: German Chocolate Cake + A Wedding Cake smitten kitchen baked brie with balsamic red onions Despite my deep affection for cheese, to the point that one of my favorite things to do on a New York City weekend is to dip into Murray’s and treat us to something crumbly or aged or rich an… I can’t roast sweet potato slices any other way – this sounds like a similar idea but with the whole potato. I was wrong. What an interesting and eccentric man. Love you, Debbie, but we found the chickpeas superfluous and will omit them in the future. I made this and it was delicious, My phone keeps thinking I want to live up there (I don’t) and showing me 4 bedroom houses with pools for like $800k. — caramelized drippings that sweet potatoes produce, especially when combined with oil and honey. Why, you ask? Thanks for this recipe! Very good! Preheat oven to 425°F. I usually do 45-50 minutes at 425 degrees. Keep extra chickpeas and yogurt on the side. Arrange yams on plate or platter, drizzle some of the yogurt over, then about half the chickpeas. :). We bake them, and rarely we have them out when we eat at Logan’s. For the Harissa Maple Cumin Sweet Potatoes, spread 1/4 cup sauce over top of the roasted sweet potatoes and top with 1/4 cup chickpeas. I have had a version of the Solo and potatoes at Abe Fisher in Philly. This is correct. Adjust this to taste ! Made these today. Required fields are marked *. If you click CMD + P (on a Mac), it’ll bring up the print dialog box where you can either print the recipe, or scroll down to the option that let’s you open it as a PDF. Thanks for re-posting … can’t wait to make it this week!!!! I ate the 2nd reheated with a scoop of pork, bean and corn chili, more yogurt mixed with lime zest and a little queso fresco, and polished off #3 today with more ghee, smashed roasted garlic, and a big spoonful of lemon zested yogurt. Thank you! Spicy, sweet, salty, creamy, carmalized, crunchy….it satisfies all the needs. One year ago: The ‘I Want Chocolate Cake’ Cake Bit messy! We always eat it — it’s fantastic. I have a question about the safety of making a large batch of the garlic yogurt. Thanks for the idea. It is SO delicious and filling. Transfer the dish with the sweet potatoes to the oven, being careful as it will be hot. Rub each with 1 teaspoon olive oil, 1/2 teaspoon salt (which will make a quite salty skin, use less if desired) and 1/4 teaspoon pepper until well coated. We will make again and again. They are nothing like sweet potatoes. I used regular yogurt. I substituted the yogurt for tzatzkiki I had on hand, and it was amazing. I really look forward to your latest recipe after a difficult day. It tasted very much like french onion dip somehow and all I wanted were some Ruffles for dipping. My daughter commented on how much she liked the sweetness of the honey against the spice of the chili. I would eat sweet potato every day if I could but the family would get bored! As soon as I can have carbs again, I am making this. Allons-y, Alonzo! In a medium bowl, toss the chickpeas with the oil, salt and cumin (if using) and spread them on rimmed baking sheet. And can’t wait to get back out to visit them and do it again! Put on parchment paper on pan and pop into preheated oven. It ended up clumped up on some wedges and none on others. Wow – amazing. Just made this tonight for supper, a cold, damp evening in Michigan. That cover! I moved from my native California to the East Coast decades ago, and never looked back. 1 to 2 tablespoons honey (I used 1; 2 are called for) Heat oven to 425F. This looks delish! I made this recipe on Saturday night. In a small bowl, whisk the lime zest and juice, melted butter, oil, garlic, salt, honey, cinnamon, and nutmeg together. This is going in the “serve to guests and look like a rockstar” category. That is SCRUMPTIOUS. It’s a perfect thing to make in the winter- it feels fresh but hearty. Was planning to have baked sweet potatoes with porkchops with dinner and am running away from the computer now to get them in the oven on time. I just take them to work as a small snack when I’m hungry! I am never making a sweet potato any other way! Made this last night along with some oven-roasted veggies and pork tenderloin. I am currently on a kick of eating roasted sweet potatoes loaded with veggies, a bit of meat and sauce for lunch. I absolutely LOVED this recipe! This looks so rich and inviting — perfect for colder weather! I, for one, don’t care what you call them…This looks delicious and I’m trying it tonight! The beauty of this recipe (to me) is that every other ingredient is in good supply (for us, they are common pantry staples)! Set aside. The skin was crisped and smokey and i was walking down the street taking bites of a whole sweet potato! Almost 1 pound coarsely chopped dried apricots (Open bag, take out a handful, chop the rest into raisin-sized pieces.) Addendum – this could also be because I’m feeding two little kids and put on a LOT less salt, which probably helps draw out the steam. I’ll certainly try this again with bigger sweet potatoes and hope that solves the problem. It was easy to put together, the sweet potatoes caramelized perfectly, the chickpeas helped turn this into a hearty meal, and the yogurt sauce added an incredible tang that prompted me to keep adding more dollops to my bowl. I realized I didn’t have any honey (what?! I am, by almost every measurement I can invent, the most loyal and content New Yorker you’ll meet (but not the shortest, although close). Some related thoughts to the comments above… re: lactose intolerance, that used to be me. What do you think? outside Boston, daughter in LA. Just read the Esquire Article… sounds like a This was a hit with my whole family – vegetarian husband, 13 yr old step-son and me (of course). Planning to try it tomorrow. I mix up the seasonings and mix up the beans to keep it from getting monotonous. Regardless, if it takes longer in your oven, just give it the time it needs. I came up with this recipe specifically for my creamy smoky tahini dressing, which pairs well with roasted sweet potatoes. I also just combined everything together at once (no chickpeas or yogurt on the side). Also – is there a counter indication to soaking chickpeas and then roasting them as indicated by the recipe? Perfect balance of sweet and tart! I originally spelled it that way but then checked it with Saveur and said “huh, Deb, maybe it time you started pronouncing and spelling his name correctly” and spelled it out loud three times so I wouldn’t have to look it up again and … lol. Do you think you could do this in a slow cooker then finish in a broiler? 1.5 Years Ago: Strawberries and Cream with Graham Crumbles Similarly, I imagine JW’s 40-minute bake @300 for a loaf might scale up to the 90 minutes Adrian mentions, depending on pan used, etc. But maybe any sweet potato (or yam) would be delicious. They give easily when I push on them with my finger or a spoon, so I’m going to take them out now. Served the two of us for dinner with hubby’s highest rating of make this again please. (One of the many reasons I love your carrot soup with tahini and spiced chickpeas.) Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the this looks SO delicious, perfect for cold days, right? Something vibrant. I made a tossed salad because I thought the pork and potatoes would be heavy, but neither of us wanted to betray the flavor palette to even take a bite. I guess I’m really in the minority here but I didn’t love this. Ugh. Carol #36: Capsicum in Australia is what we call Bell Pepper, so no, not the same. Slow-Roasted Sweet Potatoes with Sizzling Spices: For each potato, heat 2 to 3 teaspoons of a neutral oil or ghee (not vegan, of course) over medium-high heat, add 1/2 teaspoon cumin seeds and 1/2 teaspoon yellow or brown mustard seeds; fry until they crackle and pop, about 20 to 30 seconds. Does magical something happen in that 5-10 minutes? Let me make no claims to the weekday appeal of this dish. Thanks again. In this time of never leaving the house its easy to remember to thrown the potatoes in at 3:00 for dinner at 6:00 it is perfect, yummy, pantry cooking recipe. We are currently on the Whole30 diet and WE CAN EAT THIS! Spread yams out on olive oil-ed baking sheet in one layer. This is delicious! … Doubling the recipe is a must. oh this is perfect!!! I don’t see a problem — is it still happening? Meanwhile, make the sauce—in a small bowl, add the soy sauce, lemon juice, honey, and cayenne pepper and then whisk together. Smitten Kitchen 2yr ago 92. Thank you :). Roasted sweet potatoes and chickpeas with a smoky tahini dressing. I never thought it would be the one. These look lovely. It’s true, we’ve started getting Santa Cruz County strawberries here in San Francisco. Real estate prices in Los Angeles are still insane. Thanks for another great recipe. I can’t imagine how good these would be with some crispy sage/brown butter/Parmesan. It comes together simply and quickly. Skin didn’t get crispy, should I have roasted them longer? Thank you Deb! Credit is always given to sources on Smitten Kitchen, without exception. Your email address will not be published. I will def make this again. But either way, so good!! Looking forward to trying! 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish. Great idea for an easy lunch — thank you! Hey Deb! Cook until rice and sweet potatoes are tender, checking under the lid every so often to make sure the liquid isn’t boiling dry. kosher salt ½ tsp. Thank you. Sublime. This is a wonderful recipe! Would this work without any pepper? 2.5 Years Ago: Takeout-Style Sesame Noodles with Cucumber I have the solution, and although it does require a few special ingredients, it takes hardly more effort than the typical roasted veg. I have roasted sweet potatoes (cut, not whole, which of course would take longer) probably almost once every two weeks for 3+ years now (seriously, my kids love them) and it’s always 30 minutes on the first side, 10 on the second. This sounds loads easier. Exactly Deb. I only added a pat of butter and it was perfect!! I agree with Erin, Julie, and others you do need lots of money to live comfortably in Southern California! After seeing your Instagram story yesterday (or earlier this week? Jan 5, 2015 - It’s the first week of January, so I am going to go out on a limb and guess that no fewer than 52 percent of you are gnawing on a carrot stick right now. For another whole meal option. I will make it. Thanks for that, too! Cold leftovers worked well as a lunch today. Pretty sure this weekend will be The Time. Garnish with scallions and remaining pepper flakes, plus flaky sea salt, if you have any. But I agree, just a knob of butter is just as good. I can’t wait to give it a try! I remember the raving from the technique in the crisped chickpea recipe (https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/) so debating whether to do the chickpeas as written here or using the other recipe’s method! It’s ostensibly to give the flavors more time to sink in. Since I didn’t want either of my littles chomping down on a crushed red pepper flake, I used a small sprinkle of cayenne pepper for heat. 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