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Chipotle Sweet Potatoes with Crispy Chickpeas

Chipotle Sweet Potatoes with Crispy Chickpeas is such an easy roasted sweet potato recipe that has bold and delicious flavors. It could be a full vegetarian dinner or simple side dish that really shines. With a limey yogurt drizzled on top, it has the perfect amount of spice that won't blow your socks off but still packs a ton of flavor.
Prep time: 15 minutes
Cook time: 1 hour 25 minutes
Total time: 1 hour 40 minutes
Yield: 6 servings


  • 3 medium sweet potatoes
  • 2 chipotles in adobo
  • 2 tsp lime juice about 1 lime
  • 3 garlic cloves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp olive oil
  • Fresh cilantro to serve

For the chickpeas:

  • 15 oz can of chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cumin

For the yogurt sauce:

  • ½ cup full-fat Greek yogurt
  • 1 clove garlic grated (or finely chopped)
  • 1 tsp lime juice about half a lime


  • Preheat your oven to 400℉.
  • Roast your chickpeas - rinse and drain the chickpeas, then using a kitchen towel remove as much of the excess skin as you can. Drizzle with 1 tbsp olive oil and 1 tsp salt, roast on a parchment-lined baking sheet for 20-30 minutes, shaking the pan every 10 or so. When they come out of the oven, sprinkle with the cumin.
  • Prep the sweet potatoes by leaving the skin on, and scrubbing them clean. Slice each in half lengthwise. Set aside on a parchment lined baking sheet.
  • Increase your oven temp to 425℉.
  • Make the chipotle sauce - in a food processor, combine the chipotles in adobo, lime juice, garlic cloves, 1 tsp salt, ½ tsp pepper, and 1 tbsp olive oil. Pulse until finely chopped and combined.
  • Pour the sauce over the sweet potatoes to coat them. Bake them at 425℉ covered with aluminum foil for 35 minutes, then remove the foil and bake for another 10-20 minutes, until fork-tender.
  • While the sweet potatoes are baking, make the yogurt sauce - combine the greek yogurt, grated garlic clove (or finely chopped), and lime juice.
  • When the sweet potatoes are done, to assemble - top with the roasted chickpeas, then drizzle with the yogurt sauce, and top with fresh cilantro.


Calories: 272kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 912mg | Potassium: 627mg | Fiber: 9g | Sugar: 9g | Vitamin A: 16306IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 3mg
Course: Appetizer, Lunch/Dinner
Cuisine: American
Keyword: Sweet Potato
Author: Haley
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