Harvest Sweet Potatoes with Pecan-Cranberry-Goat Cheese Crumble by @starinfinitefood

1h10

4 servings

🥔

4

Sweet potatoes

🫒

1 tbsp

Olive oil

🧂

0.75 tsp

Salt

🫘

430 g

Chickpeas

🌿

0.5 tsp

Dried sage

🧅

0.5 tsp

Onion powder

🥜

80 ml

Pecans

🌿

2 sprigs

Fresh rosemary

🍁

1 tbsp

Maple syrup

🥬

80 ml

Baby arugula

🫐

80 ml

Dried cranberries

🧀

60 ml

Goat cheese

🌱

1 tbsp

Tahini

🌼

1.5 tbsp

Yellow mustard

🍇

1 tsp

Balsamic vinegar

🧄

0.25 tsp

Garlic powder

⚫

Pepper

💧

1.5 tsp

Water

  1. Preheat

    Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside.

  2. Brush
    • Sweet potatoes
    • Olive oil
    • Salt

    Prick the outside of the sweet potatoes with a fork, brush with olive oil and season with a little salt, then place in the oven for 30 minutes.

  3. Add
    • Sweet potatoes
    • Chickpeas

    Remove the sweet potatoes, move them to one side of the pan, add the chickpeas, then place the sheet pan back in the oven for 10 minutes.

  4. Add
    • Pecans
    • Olive oil
    • Salt

    Add the pecans to a separate sheet pan, drizzle with olive oil and maple syrup, season with salt, add rosemary and toss.

  5. Place
    • Pecans

    Place the pecans in the oven for 6-7 minutes.

  6. Season
    • Chickpeas
    • Olive oil
    • Salt

    Remove the sweet potato pan from the oven, season the chickpeas with olive oil, salt, sage and onion powder, and toss to coat.

  7. Place
    • Chickpeas

    Place the sheet pan back in the oven for 10 minutes, until the chickpeas are slightly browned.

  8. Add
    • Pecans

    Add the pecans to a cutting board and chop.

  9. Chop
    • Baby arugula

    Add the arugula and chop again.

  10. Chop
    • Dried cranberries

    Add the cranberries and chop.

  11. Chop
    • Goat cheese
    • Salt
    • Sweet potatoes

    Add the goat cheese and chop everything together to combine, then add the salt and toss.

  12. Whisk
    • Tahini
    • Maple syrup

    Whisk together all the sauce ingredients until smooth.

  13. Place
    • Sweet potatoes

    Place the sweet potatoes onto a plate, slice down the middle and gently mash the sides down.

  14. Top
    • Sweet potatoes
    • Chickpeas

    Top the sweet potatoes with a few spoonfuls of the crumble topping and a couple spoonfuls of the chickpeas, then drizzle with the sauce.

Harvest Sweet Potatoes with Pecan-Cranberry-Goat Cheese Crumble by @starinfinitefood

1h10

4 servings

🥔

4

Sweet potatoes

🫒

1 tbsp

Olive oil

🧂

0.75 tsp

Salt

🫘

430 g

Chickpeas

🌿

0.5 tsp

Dried sage

🧅

0.5 tsp

Onion powder

🥜

80 ml

Pecans

🌿

2 sprigs

Fresh rosemary

🍁

1 tbsp

Maple syrup

🥬

80 ml

Baby arugula

🫐

80 ml

Dried cranberries

🧀

60 ml

Goat cheese

🌱

1 tbsp

Tahini

🌼

1.5 tbsp

Yellow mustard

🍇

1 tsp

Balsamic vinegar

🧄

0.25 tsp

Garlic powder

⚫

Pepper

💧

1.5 tsp

Water

Preparation Steps

  1. Step 1/14

    Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside.

  2. Step 2/14

    Prick the outside of the sweet potatoes with a fork, brush with olive oil and season with a little salt, then place in the oven for 30 minutes.

    🥔Sweet potatoes
    🫒Olive oil
    🧂Salt
    🍴Fork
    🖌️Brush

  3. Step 3/14

    Remove the sweet potatoes, move them to one side of the pan, add the chickpeas, then place the sheet pan back in the oven for 10 minutes.

    🥔Sweet potatoes
    🫘Chickpeas

  4. Step 4/14

    Add the pecans to a separate sheet pan, drizzle with olive oil and maple syrup, season with salt, add rosemary and toss.

    🥜Pecans
    🫒Olive oil
    🍁Maple syrup
    🧂Salt
    🌿Fresh rosemary

  5. Step 5/14

    Place the pecans in the oven for 6-7 minutes.

    🥜Pecans

  6. Step 6/14

    Remove the sweet potato pan from the oven, season the chickpeas with olive oil, salt, sage and onion powder, and toss to coat.

    🫘Chickpeas
    🫒Olive oil
    🧂Salt
    🌿Dried sage
    🧅Onion powder

  7. Step 7/14

    Place the sheet pan back in the oven for 10 minutes, until the chickpeas are slightly browned.

    🫘Chickpeas

  8. Step 8/14

    Add the pecans to a cutting board and chop.

    🥜Pecans
    🪵Cutting board
    🔪Knife

  9. Step 9/14

    Add the arugula and chop again.

    🥬Baby arugula
    🪵Cutting board
    🔪Knife

  10. Step 10/14

    Add the cranberries and chop.

    🫐Dried cranberries
    🪵Cutting board
    🔪Knife

  11. Step 11/14

    Add the goat cheese and chop everything together to combine, then add the salt and toss.

    🧀Goat cheese
    🧂Salt
    🪵Cutting board
    🔪Knife

  12. Step 12/14

    Whisk together all the sauce ingredients until smooth.

    🌱Tahini
    🌼Yellow mustard
    🍁Maple syrup
    🍇Balsamic vinegar
    🧄Garlic powder
    🧂Salt
    ⚫Pepper
    💧Water
    🥄Whisk

  13. Step 13/14

    Place the sweet potatoes onto a plate, slice down the middle and gently mash the sides down.

    🥔Sweet potatoes
    🔪Knife

  14. Step 14/14

    Top the sweet potatoes with a few spoonfuls of the crumble topping and a couple spoonfuls of the chickpeas, then drizzle with the sauce.

    🥔Sweet potatoes
    🫘Chickpeas
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Oil, Spices, Legumes, Herbs, Nuts, Sweeteners, Fruits, Dairy, Condiments, Liquids

Ingredients

Sweet potatoes, Olive oil, Salt, Chickpeas, Dried sage, Onion powder, Pecans, Fresh rosemary, Maple syrup, Baby arugula, Dried cranberries, Goat cheese, Tahini, Yellow mustard, Balsamic vinegar, Garlic powder, Pepper, Water

Notes

Sweet potatoes (medium), Olive oil (for brushing sweet potatoes, for chickpeas, for pecans), Salt (for sweet potatoes, for chickpeas, heavy pinch, for pecans, for sauce), Chickpeas (canned, rinsed and drained), Maple syrup (for pecans, for sauce), Water (1-2 tsp, for thinning sauce)

Allergens

Tree nuts, Milk, Sesame, Mustard, Sulphites

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Halal, soy-free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 52g, Fat: 20g, Fiber: 9g, Sugars: 18g

Nutritional Information

Minerals

Potassium: 680mg, Calcium: 90mg, Iron: 2.2mg, Magnesium: 55mg, Sodium: 680mg

Vitamins

Vitamin A: 950µg, Vitamin C: 8mg, Vitamin B6: 0.4mg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Fork, Brush, Cutting board, Knife, Whisk, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Autumn Harvest, Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Soft

Flavors

Sweet, Savory, Earthy, Tangy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled leftovers : 2-3 days (store in an airtight container,components can be kept separate for best texture,reheat sweet potatoes and chickpeas before topping with crumble and sauce), Crumble topping : 2-3 days (store separately in an airtight container to keep arugula and pecans from going soggy)