Description
This Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce recipe combines tender, caramelized sweet potatoes with flavorful, spicy chickpeas and a rich, tangy blue cheese sauce. Perfectly slow roasted for a soft, melt-in-your-mouth texture, these potatoes are topped with a vibrant chickpea mixture and creamy cheese sauce making it a hearty and comforting vegetarian dish.
Ingredients
Scale
Sweet Potatoes
- 4 sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper for seasoning
Chickpeas
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar
- 2 garlic cloves, finely grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro, plus extra for topping
Blue Cheese Sauce
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 1/2 cup milk (2% or whole)
- 1/3 cup crumbled blue cheese, plus extra for topping
Instructions
- Preheat and prepare the sweet potatoes: Preheat your oven to 300°F (150°C). Line a baking sheet with foil or parchment paper. Scrub the sweet potatoes thoroughly and dry them completely. Rub each potato with olive oil and season generously with salt and pepper.
- Roast the sweet potatoes: Place the seasoned potatoes on the prepared baking sheet and roast in the oven for 2 to 2 1/2 hours. They should become very soft and caramelized on the bottom. Remove from the oven and allow them to cool slightly.
- Prepare the spicy garlic chickpeas: In a bowl, combine the drained chickpeas with olive oil, apple cider vinegar, and finely grated garlic. In a separate small bowl, mix smoked paprika, chili powder, salt, pepper, and cayenne pepper. Add this spice blend to the chickpeas and toss well to coat. Stir in chopped fresh cilantro. Optionally, warm the chickpeas gently over low heat on the stove until heated through.
- Make the blue cheese sauce: In a saucepan over medium heat, melt the butter until it sizzles. Whisk in the flour and cook, stirring constantly, until the mixture bubbles and develops a nutty aroma, creating a roux. Slowly pour in the milk while whisking continuously, allowing the sauce to thicken. Cook for several minutes more while stirring frequently. Reduce heat to low and stir in the crumbled blue cheese until it melts into a creamy sauce, though some pieces may remain.
- Assemble and serve: When the sweet potatoes are warm but manageable, slice them open gently. Drizzle the insides with the blue cheese sauce, then spoon the spicy garlic chickpeas on top. Add more blue cheese sauce, sprinkle with additional blue cheese crumbles, and garnish with extra chopped fresh cilantro. Serve immediately.
Notes
- Roasting sweet potatoes at a low temperature slow cooks them, enhancing their natural sweetness and ensuring a soft texture.
- If you prefer less heat, reduce or omit the cayenne pepper in the chickpea seasoning.
- The blue cheese sauce can be made ahead and reheated gently before serving.
- For a richer sauce, whole milk is recommended, but 2% milk works well for a lighter option.
- This dish pairs well with fresh greens or a crisp salad for a balanced meal.
Nutrition
- Serving Size: 1 potato with toppings
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
