Sweet Potato Roast Pure Magic
Roast Sweet Potato, Crispy Chickpeas, Feta & Pomegranate
First made this dish on my birthday, and it’s been a favorite ever since. Bold flavors, great texture, endlessly adaptable, and always a success.
The sweet potatoes roast until caramelized and golden, while chickpeas crisp in the oven for the perfect crunch. A light lime–olive oil dressing with just a touch of honey or maple keeps it bright and balanced, and optional sumac adds citrus snap.
It’s hearty enough to serve as a main course, crowd-pleasing enough to bring to a gathering, and naturally gluten-free and allium-free. Want it vegan? Swap the honey for maple syrup and use your favorite vegan feta — same bold flavor, fully plant-based.
Watch my video to follow along step-by-step.
Ingredients
(Serves 4 as a main, 6–8 as a side | Gluten-free, allium-free)
Sweet potatoes
2½ lb (1.1 kg) sweet potatoes, peeled and cut into 1-inch chunks
3 tbsp (45 ml) extra-virgin olive oil
¾ tsp fine sea salt
1 tsp ground cumin
½ tsp freshly ground black pepper
¼ tsp smoked paprika (optional, for depth)
Crispy chickpeas (2 cups cooked; do one method)
Canned route: 2 × 15-oz (400 g) cans chickpeas, rinsed, drained very well, patted bone-dry
OR Dried route: ¾ cup (150 g) dried chickpeas → soak 8–12 hr, simmer 45–60 min till just tender, drain very well and dry
2 tbsp (30 ml) olive oil (about 1 tbsp per cup cooked chickpeas)
1 tsp fine salt (split; season to taste)
1–2 tsp Aleppo pepper (½–1 tsp per cup cooked; gentle warmth)
Finish & toppings
5 oz (140 g) feta, crumbled
1 cup (150 g) pomegranate arils
½ cup (70 g) toasted pumpkin seeds (pepitas)
Small handful flat-leaf parsley or mint, chopped (about ⅓ cup / 10 g)
Dressing (bright & simple)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lime (or lemon) juice
1 tsp maple syrup (or honey)
½ tsp sumac (optional, for a citrusy snap)
Pinch of salt
Method
1) Roast the sweet potatoes
Heat oven to 425°F (220°C) (fan: 400°F / 205°C). Preheat an empty sheet pan inside—hot metal = better caramelisation.
Toss the chunks with 3 tbsp oil, salt, cumin, pepper, and paprika (if using).
Tip onto the preheated pan in a single layer (no crowding).
Roast 30–35 min, turning once, until well browned at the edges and tender in the center.
2) Make the crispy chickpeas (do this while potatoes roast)
Oven method (best for batching):
Pat the chickpeas very dry (key for crispness).
Toss with oil, ½ tsp of the salt, and Aleppo pepper (½–1 tsp per cup).
Spread on a second sheet pan; roast 20–28 min at 400°F (200°C), shaking once at ~12 min.
They are done when deepened in color and sound hollow when shaken.
Sprinkle the remaining salt and a pinch more Aleppo while hot. Cool 5–10 min on the tray to finish crisping.
Skillet method (fast):
Heat 2 tbsp oil in a large skillet over medium-high. Add dried chickpeas and cook, stirring, 10–14 min until crackly. Season with salt + Aleppo in the last 2 minutes.
Keep them crisp: hold the chickpeas separate from any dressing until the last minute.
3) Mix the dressing
Whisk together olive oil, lime juice, maple syrup (or honey) , sumac (if using), and a pinch of salt until glossy.
4) Assemble (at the pass)
Transfer roasted sweet potatoes to a bowl or wide platter.
Drizzle with dressing (don’t drown—start with half).
Scatter feta in a loose line or two.
Add crispy chickpeas and toasted pumpkin seeds—keep some back for the top so they stay crunchy.
Finish with pomegranate arils and herbs. Taste; add a touch more dressing and a few flaky-salt crystals if needed.
📌 Make-ahead & Notes
Batching: Roast potatoes earlier; reheat 8–10 min at 400°F (200°C) to re-crisp. Chickpeas re-crisp 5–7 min on a dry tray at 350°F (175°C).
Crisp insurance: Moisture is the enemy—add chickpeas right before serving.
Vegetarian main portions: ~12–14 oz (340–400 g) roasted potatoes + generous toppings per plate.
Vegan option: Omit feta; add a tahini-lemon drizzle (2 tbsp tahini + 1–2 tbsp lemon + 1–2 tbsp water + pinch salt).
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