New favorite meal alert!
I love this sweet potato so much I want to pick it up and eat it like a taco.
I’m currently deep in a Gilmore Girls Netflix binge and barely sleeping — I just want to keep watching. Even Eddie has been sneaking episodes with me because it’s a welcome break from reality TV. Help, but also: keep the episodes coming.
I’ve made many versions of stuffed sweet potatoes over the years — apple and bacon, roasted grapes with goat cheese, cheesy black beans with arugula and poached eggs, and a veggie fajita iteration. They’re all brilliant in their own way.
Honestly? I love them all.
We’re living in a time when everything can be a favorite, and I’m here for it. Multiple favorites are allowed.
The first time I tried a chickpea-stuffed sweet potato was thanks to Ashley of Edible Perspective. That version had an egg on top — because what doesn’t benefit from an egg? If you’re feeling indulgent, a poached egg here would be outstanding with the blue cheese sauce. I’m a little sad I didn’t have this for breakfast.
Let’s smother our lives with blue cheese sauce.
I became obsessed with the idea of slow-roasted sweet potatoes after seeing a Saveur feature. Roasting them low and slow gives them a caramelized bottom and an almost sweeter, more concentrated flavor. I made them twice just to enjoy them plain with butter, salt and pepper — but I wanted to turn them into a full meal by stuffing them with something hearty.
Full meal, for me, meant filling and flavorful. Eddie still called it a side dish and paired it with a mountain of chicken, but he happily ate every bite.
The chickpeas are adapted from my marinated chickpeas recipe, which I make all the time. They’re an easy prep for the week and work in many dishes. These chickpeas are packed with flavor and would also be delicious roasted if you prefer them crisped.
The blue cheese sauce? It’s pure love — rich, tangy, and perfectly creamy. I can’t stop drizzling it on everything.
Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce
2 hrs 30 mins
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Ingredients
Sweet potatoes
- 4 sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to season
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 more 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 the oven to 300°F. Line a baking sheet with foil or parchment. Scrub and dry the sweet potatoes, rub with olive oil, and season with salt and pepper. Bake for 2 to 2½ hours until bottoms are caramelized and potatoes are very soft. Remove and let cool slightly.
- While warm, slice the potatoes open and drizzle the insides with blue cheese sauce. Top with the spicy chickpeas, add more sauce and a few blue cheese crumbles, and finish with chopped cilantro. Serve.
Chickpeas
- In a bowl, toss chickpeas with olive oil, apple cider vinegar and grated garlic. In a smaller bowl, combine paprika, chili powder, salt, pepper and cayenne, then add to the chickpeas and stir to coat. Stir in cilantro. Warm gently over low heat if desired.
Blue cheese sauce
- In a saucepan, melt butter over medium heat. Whisk in the flour to make a roux and cook until fragrant. Gradually whisk in the milk until the mixture thickens. Reduce heat and stir in blue cheese crumbles until the sauce is smooth and melty (a few bits can remain).
Notes
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These would also be excellent with some crispy bacon on top.