About this Recipe Maple-roasted sweet potato on a fluffy cloud of whipped tahini, topped with crispy spiced chickpeas and a shower of chopped pistachios.

Servings: 4-6 as a side Prep time: 15 minutes Cook time: 40 minutes

Maple sweet potato with tahini

Ingredients: Maple roasted sweet potato wedges: ▢1.5kg / 3 lb sweet potatoes , unpeeled, scrubbed clean ▢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: ▢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  ▢1 tbsp extra virgin olive oil ▢1/4 tsp cooking salt / kosher salt  ▢Pinch Black pepper Garnishes: ▢ 2 tbsp finely chopped coriander/cilantro leaves (sub parsley) ▢ 4 tbsp toasted pistachios , finely chopped

Directions: 1. Preheat the oven to 450°F. 2. Spicy maple sauce – Mix until combined. Set aside. 3. Sweet potato – drizzle with olive oil, heat in over for 20 minutes and then allow to cool down. 4. 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. 5. Chickpeas – Drain the chickpeas then spread on a tray (still wet). 6. Baking – Put both trays in the oven (sweet potato on the top shelf). Roast the potatoes for 20 minutes, turning them at the halfway mark. 7. Crispy seasoned chickpeas – Remove the oven dried chickpeas from the oven after 10 minutes. 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. 8. Pistachios or pine nuts – Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop. 9. Assemble with pre-made tahini, drizzle with maple sauce, top with pistachios and parsley.