Go Back

Spiced Sweet Potatoes with Roasted Chickpeas & Tahini Cashew Crema

As seen on Red Prosieben, here is the famous plant-based sweet entrée the went viral across Europe as a celebrity client favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings 4 servings

Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 cup raw cashews
  • 2-3 tbsp water
  • 1/4 cup golden raisins coarsely chopped
  • 1-2 tbsp harissa paste
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 15 oz can chickpeas (garbanzo beans) rinsed, drained and patted dry
  • 1 small red bell pepper, chopped
  • 1/3 cup chopped white onion
  • 4 medium sweet potatoes (about 2 pounds) scrubbed and halved lengthwise
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup fresh flat-leaf parsley
  • 1 lemon

Instructions
 

  • Preheat oven to 425°. Boil the cashews in 4 cups of water for 15 minutes, or until softened.
  • In a small bowl, stir together 1 tablespoon olive oil, the tahini, lemon juice, drained cashews and 2 tablespoons of water. Stir in additional water, 1 teaspoon at a time, until sauce is desired consistency. Stir in raisins.
  • In a medium bowl, combine 1 tablespoon olive oil, the harissa, garlic, 1/2 teaspoon salt and cinnamon. Add chickpeas, bell pepper and onion; stir to coat. Spread on a lined baking pan.
  • Place a second lined baking pan in the oven to preheat 5 minutes. Brush cut sides of sweet potatoes with remaining 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon salt. Place potatoes, cut sides down, on hot baking pan. Roast until tender, 30 to 35 minutes.
  • After potatoes have baked for 15 minutes, add the pan with chickpeas to oven; roast until crisp, stirring once, 15 to 20 minutes. To serve, spoon chickpea mixture over potatoes. Drizzle with tahini sauce and sprinkle with mint, parsley & lemon zest.