Sweet Potatoes with Crumble
Serves 420 mins prep55 mins cook
A delicious dish featuring sweet potatoes topped with a savory pecan, cranberry, and goat cheese crumble, paired with roasted chickpeas and a flavorful sauce. Perfect for a comforting meal that is easy to prepare.
0 servings
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 a little salt. Place on the oven for 45-55 minutes, until fork tender. 3: In a medium bowl, add the chickpeas, olive oil, salt, garlic powder, and pepper, toss to coat. Spread them on the second sheet pan and roast for 15-17 minutes, tossing halfway. 4: When the chickpeas are done, remove them from the sheet pan and set aside. 5: Add the pecans to the sheet pan, drizzle with oil, maple syrup, and season with salt. Add rosemary and toss. Roast for 6-7 minutes. 6: For the topping, chop the roasted pecans on a cutting board, add arugula and cranberries, and chop again. Finally, add goat cheese and chop everything together. 7: Whisk together the sauce ingredients until smooth. 8: Slice the sweet potatoes down the middle and gently mash the sides down. Top with the pecan crumble and chickpeas. Drizzle with the sauce.View original recipe