Roasted Sweet Potato with Chickpeas and Goat Cheese

Hopefully most of you already know of the glory of the roasted sweet potato, and I herewith present you with a nice simple little combination to go with it. Especially in cooler weather, sweet potato is up there with my favourite vegetables (although I do maybe like all vegetables), and there are so many ways to both cook it, and combine it with many different flavors. I expect there will be quite a few more recipes starring this humble vegetable popping up on this blog (although expect nothing involving marshmallows!).

I guess this could be served as a side dish, but I mostly eat this as a main, maybe with some salad or greens on the side.

You have a fantastic combination of sweet caramelised sweet potato, earthy chickpeas and salty cheese and rounded off with a good spicy punch in the mouth (dear harissa).

I think its pretty hard to go wrong with a recipe like this, just make sure you roast the sweet potato until melting tender (easily checked by poking a knife into it). I have made this with both canned and cooked from dried chickpeas, they both yield tasty results. This round included chickpeas I cooked in my fancy new pressure cooker (the joy of shiny new toys). I have started cooking up a large batch and then freezing them in smaller quantities to pull out for hummus or something like this.

Roasted Sweet Potato with Chickpeas and Goat Cheese

Course Main Course, Side Dish
Servings 2


  • 2 sweet potatoes
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 can chickpeas or equivalent cooked
  • 200 g goat cheese or feta
  • 1/2 lemon juiced
  • 1 handful coriander
  • Harissa to serve


  • Preheat oven 200°C. Cut the sweet potatoes length-ways and then place on a baking tray. Drizzle with olive oil and rub all over and then place the sweet potatoes face down.
  • Place in oven and roast for about 45 minutes, until browned and tender all the way through.
  • Take out the oven and turn each half over. Sprinkle the chickpeas and goat cheese over the sweet potatoes and then return them to the oven for 5-10 minutes if you fancy (often I don't).
  • Drizzle with some nice olive oil, season with salt and pepper, squeeze over a little lemon juice and shower in coriander. Serve with some harissa on the side.


Adapted from a recipe off the Food52 website, although they don’t actually appear to have this one on their site anymore.
Keyword Sweet potato, Vegetarian
Posts created 26

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