Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce

Name: Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce
Total time: 2 h 30 min
Yield: 4 serving
Ingredients: 4 sweet potatoes; 1 tablespoon olive oil; Salt and pepper for seasoning; 1 can chickpeas; 3 tablespoons olive oil; 1/2 teaspoon apple cider vinegar; 2 garlic cloves; 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; 1/2 tablespoon butter; 1/2 tablespoon flour; 1/2 cup milk; 1/3 cup crumbled blue cheese

User Reviews

5.0

27 reviews

Excellent

Total Time
2 hrs 30 mins
Servings
4
Course
Main Course
Cuisine
American

Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

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

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Instructions

Preheat the oven to 300 degrees F. Line a baking sheet with foil or parchment paper. Scrub the sweet potatoes and dry them completely. Rub the outsides with olive oil and cover them with salt and pepper. Bake the potatoes for 2 to 2 1/2 hours, until caramely on the bottoms and super soft. Remove the potatoes and let them cool just slightly.
While the potatoes are still warm, gently slice them open and drizzle the insides with the blue cheese sauce. Top with the spicy chickpeas, then add a bit more blue cheese sauce, a few blue cheese crumbles and some chopped fresh cilantro. Serve!

chickpeas

In a bowl, toss the chickpeas with the olive oil, apple cider vinegar and garlic. In a smaller bowl, stir together the paprika, chili powder, salt, pepper and cayenne. Add it to the chickpeas and stir to coat. Stir in the cilantro. If desired, you can warm this over low heat on the stove just until it is hot enough for your liking.

blue cheese sauce

In a saucepan, heat the butter over medium heat until it’s sizzling. Whisk in the flour to create a roux, stirring until the roux bubbles and smells a bit nutty. Very slowly pour in the milk while whisking the entire time – the mixture will thicken as you pour the mix. Cook for a few minutes until it thickens more, stirring often. Reduce the heat and stir in the blue cheese crumbles. Stir until the cheese melts (a few crumbles can remain, but you want it cheesy and melty).