Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce.
New favorite meal alert!
I love this potato so much that I want to pick it up and eat it like a taco.
GUYS. I am in a downward spiral and being sucked in the Netflix vortex Gilmore Girls. I mean, I don’t even want to sleep. I just want to keep watching. Even Eddie was watching with me. But only secretly because he is so happy that it’s not reality trash on the tv. HELP.
This isn’t really my first go ‘round with stuffed sweet potatoes. I’ve been obsessed with them for years, making an apple bacon version, a roasted grape and goat cheese version, a cheesy black bean + egg version and last year, a veggie fajita version. I don’t even know which one is my very favorite.
Oh wait. Yes I do. ALL OF THEM.
We are in the day of everything being allowed to be a favorite, even if it completely destroys the use of the word. Just add an “s” on to it and we can all say that we have lots of favoriteS.
I think the first person to serve me a chickpea stuffed sweet potato was Ashley, years ago. It also had an egg, because what doesn’t an egg taste good on? If you’re reeeeallly feeling it, you could throw a poached egg on here too. I bet it would be ridiculous with the blue cheese sauce. In fact, I’m now very depressed that I didn’t consume that for breakfast.
Let’s smother our lives with blue cheese sauce.
To start here, I became absolutely obsessed with this idea of slow roasted sweet potatoes when I saw them on saveur a few weeks ago. They just sounded SO good. I made them twice for us to have with dinner, just completely plain with some butter, salt and pepper. But I wanted to make them as a complete meal and knew they needed some goodness inside. The get so caramely. They seem sweeter, if that is even a thing.
And of course, when I say “I wanted to make them as a complete meal”… I most definitely meant myself. Eddie would still never consider this a full meal, but he happily ate it as a side dish. Next to ten pounds of chicken.
Not dramatic at all.
The chickpeas are a spinoff of my marinated chickpeas which I absolutely LOVE. Ever since I first made them last year, they’ve become a staple in my diet. They are such an easy dish to prep on Sundays and I love them in so many different ways.
Also. They have
They’d be just as delicious if you roasted them too. Um yes please.
The blue cheese sauce is from… my heart. It might be made of cheese. My heart, that is.
Whyyyyyy can’t I stop? I never will.
Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce
- Preheat the oven to 300 degrees F. Line a baking sheet with foil or parchment paper. Scrub the sweet potatoes and dry them completely. Rub the outsides with olive oil and cover them with salt and pepper. Bake the potatoes for 2 to 2 1/2 hours, until caramely on the bottoms and super soft. Remove the potatoes and let them cool just slightly.
- While the potatoes are still warm, gently slice them open and drizzle the insides with the blue cheese sauce. Top with the spicy chickpeas, then add a bit more blue cheese sauce, a few blue cheese crumbles and some chopped fresh cilantro. Serve!
- In a bowl, toss the chickpeas with the olive oil, apple cider vinegar and garlic. In a smaller bowl, stir together the paprika, chili powder, salt, pepper and cayenne. Add it to the chickpeas and stir to coat. Stir in the cilantro. If desired, you can warm this over low heat on the stove just until it is hot enough for your liking.
blue cheese sauce
- In a saucepan, heat the butter over medium heat until it’s sizzling. Whisk in the flour to create a roux, stirring until the roux bubbles and smells a bit nutty. Very slowly pour in the milk while whisking the entire time – the mixture will thicken as you pour the mix. Cook for a few minutes until it thickens more, stirring often. Reduce the heat and stir in the blue cheese crumbles. Stir until the cheese melts (a few crumbles can remain, but you want it cheesy and melty).
These could also benefit from some bacon.