Maple Sweet Potato Salad with Whipped Tahini
Jul 19, 2025 08:48 AM
Channelling my inner Yotam Ottolenghi – maple-roasted sweet potato on a fluffy cloud of whipped tahini, topped with crispy spiced chickpeas and a shower of chopped pistachios. Ridiculously good!
I’m a shameless Yotam Ottolenghi tragic. He’s the reason I started seeing vegetables as more than just a nutritional checkbox – he actually made me want to make them and let them take centre stage. I especially love the bold Middle Eastern and Mediterranean flavours in his early cookbooks, Jerusalem and Plenty.
To be honest, I find some of his recipes call for ingredients I struggle to find so I don’t make as many as I want, but I always come away inspired. Today’s dish is my Ottolenghi-esque creation: maple-roasted sweet potato with crispy chickpeas on a cloud of tahini enriched garlic yoghurt sauce, finished with spicy maple drizzle which keeps life interesting and a shower of pistachios.
Yes, it sounds like a lot (Ottolenghi, remember!). But easy to make (it’s me, remember!).
Ingredients:
Maple roasted sweet potato wedges
- 1.5kg / 3 lb sweet potatoes , 3 x 6cm/2.5" wide, 20cm/8" long ideal – unpeeled, scrubbed clean (you an peel if you want)
- 1 tbsp maple syrup (or 2 1/2 tbsp honey)
- 1 1/2 tbsp olive oil
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crispy seasoned chickpeas
- 400g/ 14 oz can chickpeas , drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Spicy maple sauce
- 3 tbsp maple syrup (sub 2 tbsp honey)
- 1 tbsp sriracha
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch Black pepper
Whipped tahini yogurt sauce
- 1 1/4 cups plain yogurt , full fat, unsweetened
- 3 tbsp tahini (mix well if oil is separated)
- 2 tbsp lemon juice
- 1 large garlic clove , finely grated
- 1 tbsp extra virgin olive oil
- 1/2 tsp cooking salt / kosher salt
Garnishes
- 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
- 4 tbsp toasted pistachios , finely chopped
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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