Harvest Sweet Potatoes with Pecan-Cranberry-Goat Cheese Crumble
4 servings
🍠
4 medium
Sweet Potatoes
🫒
15 ml
Olive Oil
🧂
3.7 g
Salt
🥫
430 g
Chickpeas
1 g
Dried Sage
3.7 g
Onion Powder
🧂
1 g
Pepper
🌰
78 g
Pecans
🌿
2 sprigs
Fresh Rosemary
🍁
15 ml
Maple Syrup
🥗
78 g
Baby Arugula
🍒
78 g
Dried Cranberries
🧀
59 g
Goat Cheese
15 ml
Tahini
🧂
15 ml
Dijon Mustard
🍶
5 ml
Balsamic Vinegar
💧
10 ml
Water
Preparation Steps
Step 1/6
Preheat the oven to 400 F. Prick the sweet potatoes with a fork, brush with olive oil and season with salt. Bake for 45-55 minutes.
Step 2/6
Toss chickpeas with olive oil, salt, sage, onion powder, and pepper. Bake for 15-17 minutes.
Step 3/6
Combine pecans with oil, maple syrup, salt, and rosemary. Bake for 6-7 minutes.
Step 4/6
Chop pecans, arugula, cranberries, and goat cheese together.
Step 5/6
Whisk together tahini, mustard, maple syrup, vinegar, onion powder, salt, pepper, and water.
Step 6/6
Slice and mash sweet potatoes. Top with crumble, chickpeas, and sauce.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
55 minutes
Overall
1 hour 10 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
to inform
Original Creator
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Origin
Cuisine
American
Geographic
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Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos