Maple sweet potato salad - with whipped tahini and crispy chickpeas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.

	this recipe	typical
fat	3%	9%
acid	2%	1%
sweetener	5%	0%
salt	1%	0%
dairy	17%	0%
aromatics	0%	5%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	1.5kg / 3 lb sweet potatoes
20 g	1 tbsp maple syrup ((or 2 1/2 tbsp honey))
20 g	1 1/2 tbsp olive oil
3 g	1/2 tsp cooking salt / kosher salt
1 g	1/4 tsp black pepper
400 g	400g/ 14 oz can chickpeas (, drained but not dried)
14 g	1 tbsp olive oil
1 g	1/2 tsp smoked paprika
1 g	1/4 tsp garlic powder
1 g	1/4 tsp onion powder
2 g	1/4 tsp cooking salt / kosher salt
1 g	1/4 tsp black pepper
60 g	3 tbsp maple syrup ((sub 2 tbsp honey))
	1 tbsp sriracha ((Note 2))
14 g	1 tbsp extra virgin olive oil
2 g	1/4 tsp cooking salt / kosher salt ((halve for table salt))
	Pinch Black pepper
306 g	1 1/4 cups plain yogurt (, full fat, unsweetened)
41 g	3 tbsp tahini ((mix well if oil is separated))
31 g	2 tbsp lemon juice
3 g	1 large garlic clove (, finely grated)
14 g	1 tbsp extra virgin olive oil
3 g	1/2 tsp cooking salt / kosher salt
12 g	2 tbsp finely chopped coriander/cilantro leaves ((sub parsley))
	4 tbsp toasted pistachios (, finely chopped (Note 3))

Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this sweet potato dish as a side with steak & slaw. Wicked nice. I went a bit harder on the spice. I had some yoghurt / tahini left from making the Lebanese garlic lemon chicken so I was half way there with a head start. We will do this one again.” — a cook, 5.0★

“This was so good, we ré bought the ingredients to make it again the same week. I was licking the tahini yoghurt sauce off the spoon every time I dished it up Perfect with roast chicken and Brussel sprouts” — a cook, 5.0★