This is my own recipe so bear with me. I wrote it down the best I could. Let me know if you make it and like it! Or let me know if there are any issues with the recipe
1 sweet Potato, Skin on
1/8 cup of chickpeas (canned is okay, drained and dried out a bit)
1/2 cup greek yogurt
1/2 a lemon, juiced (and zested if you want an extra bit of zing)
1-2 cloves of fresh garlic (crushed or diced fine. Add more or less based on your preferance)
1/8 teaspoon of sweet or smoked paprika
1/4 cup olive oil
splash of balsamic vinegar (optional)
Salt and Pepper to taste
chickpeas: this can do an entire can of 15oz chickpeas. reduce as needed for the volume youre making
½ tbsp olive or coconut oil
1 tsp paprika (sweet or smoked)
½ tsp cumin
¼ tsp onion powder
¼ tsp garlic powder
¼-½ tsp salt – or to taste
Directions:
– [ ] Preheat oven to 400 degrees.
– [ ] Clean and cut sweet potato in half. Cover in olive oil and some salt and put on sheet pan. I use foil under them, as sweet potato’s tend to ooze sugar. Prick some holes in the top of your potato. Face them open side up on the pan
– [ ] Roast 30-45 minutes depending on their size. They are done when you can put a fork into it with ease. Or whenever you decide they’re done, if you prefer it firm or softer.
– [ ] While potato’s are cooking, whip up your sauce. Add all sauce ingredients together. This can be done ahead of time to let the flavors hang out. Sometimes I add more or less lemon depending on how big my lemon is.
– [ ] Prepare your chickpeas. I used a non stick or enameled cast iron skillet. Toss chickpeas in a little olive oil (depending on your volume, you’ll want to use more or less. Just enough to coat them). Heat the skillet to medium-low and add the chickpeas. Pay attention to them, and move them around a lot so they don’t burn. Cook for 10 minutes until they are starting to crisp up. I like to have my spices ready before so I can just toss them in while babysitting the pan. Add the spices when the chickpeas are getting crispy. You’ll only cook them another minute, and it’s fine to turn off the heat if you’re worried about burning. I like to toast up the spices briefly but they can and will burn under too much heat so be careful! Take them out of the pan asap.
– [ ] Assemble once the sweet potato is done. I like to add a few fresh grape tomatoes (or blistered ones that have been thrown in with the sweet potato for 8-10 minutes), feta, and parsley on top. Basically any main ingredient in this recipe can be omitted, except the sweet potato, which could probably be swapped for a regular potato (but I doubt that would be as delicious)
by danarexasaurus