Harvest Sweet Potatoes with Crumble
Serves 430 mins prep55 mins cook
A delicious combination of sweet potatoes topped with pecan-cranberry-goat cheese crumble and chickpeas, drizzled with a flavorful sauce. This dish is perfect for a quick meal and is packed with flavor.
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What you need
Instructions
1: Preheat the oven to 400°F. Line 2 sheet pans with parchment paper and set aside. 2: Prick the outside of the sweet potatoes with a fork, brush with olive oil and season with salt. Place in the oven for 45-55 minutes, until fork tender. 3: For the chickpeas, add them, olive oil, salt, garlic powder, and pepper to a bowl and toss. Spread on the second sheet pan and roast for 15-17 minutes, tossing halfway. 4: Remove chickpeas from the pan and set aside. 5: Add the pecans to the sheet pan, drizzle with oil, maple syrup, and season with salt. Toss with rosemary and roast for 6-7 minutes. 6: Chop the roasted pecans, arugula, cranberries, and goat cheese together to make the topping. Set aside. 7: Whisk together the sauce ingredients until smooth. 8: Slice the sweet potatoes down the middle, gently mash the sides down, and top with the mixture of pecans, arugula, cranberries, goat cheese, and chickpeas. Drizzle with the sauce.View original recipe