Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce
User Reviews
5
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Total Time
2 hrs 30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce
Description
Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce brings together roasted sweet potatoes with a topping of seasoned chickpeas and a smooth blue cheese sauce. The sweet potatoes are rubbed with olive oil, salt, and pepper, then slow roasted at a low temperature until caramelized and soft. The chickpeas are coated in a blend of olive oil, apple cider vinegar, garlic, smoked paprika, chili powder, cayenne, and fresh cilantro, giving them a smoky, spicy flavor with a hint of freshness.
The blue cheese sauce, made with butter, flour, milk, and crumbled blue cheese, is drizzled over the sliced warm potatoes, softening their texture and adding a sharp creamy note. The combination of sweet, spicy, and tangy flavors highlights each component without overpowering.
This dish can serve well as a vegetarian entrée or a flavorful side. It works nicely with a simple green salad or as part of a composed vegan meal if the cheese is omitted. The roasted potatoes offer a tender contrast to the textured chickpeas and smooth sauce.
Since the potatoes roast slowly to develop their sweetness, this preparation requires some advance time. Stirring the chickpeas with seasoning allows the spices to deepen in flavor, and warming them gently before serving enhances their taste. The blue cheese sauce is made on the stovetop for a creamy, easily pourable consistency that coats the potatoes well.
Ingredients
sweet potatoes
- 4 sweet potato
- 1 tablespoon olive oil
- salt for seasoning
- black pepper for seasoning
chickpeas
- 1 chickpeas drained and rinsed, canned
- 3 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar
- 2 garlic finely grated, cloves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons cilantro plus extra for topping, chopped, fresh
blue cheese sauce
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 1/2 cup milk 2% or whole
- 1/3 cup blue cheese plus extra for topping, crumbled
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).
Notes
- Roast sweet potatoes at a low temperature until soft and caramelized for optimal sweetness.
- Warm the seasoned chickpeas slightly before serving to enhance their flavor and texture.
- The blue cheese sauce should be poured over warm potatoes to melt slightly and blend flavors.
User Reviews
Overall Rating
5
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