Maple Sweet Potato Salad with Whipped Tahini: A Perfect Harmony of Fall Flavors

Have you ever come home after a long day, craving something both nourishing and indulgent? That’s exactly when this Maple Sweet Potato Salad with Whipped Tahini comes to the rescue. I discovered this recipe last autumn when hosting an impromptu dinner, and it’s been a staple in my kitchen ever since.

The natural sweetness of roasted sweet potatoes drizzled with maple syrup creates a caramelized exterior that gives way to a tender, creamy center. Combined with the nutty, rich whipped tahini sauce, each bite delivers a perfect balance of sweet and savory. The contrasting textures – from the crispy seasoned chickpeas to the smooth yogurt-tahini blend – make this Maple Sweet Potato Salad with Whipped Tahini an unforgettable dish that impresses everyone at the table.

What I love most about this Maple Sweet Potato Salad with Whipped Tahini is how it transforms simple ingredients into something extraordinary. Whether you’re looking for a healthy weeknight dinner or a show-stopping side for your next gathering, this versatile recipe deserves a spot in your regular rotation.

Why You’ll Love This Maple Sweet Potato Salad with Whipped Tahini

• ✅ This Maple Sweet Potato Salad with Whipped Tahini is ready in just 35 minutes despite its gourmet taste profile
• ✅ The creamy Maple Sweet Potato Salad with Whipped Tahini dressing offers the perfect balance of nutty, tangy flavors
• ✅ Healthy Maple Sweet Potato Salad with Whipped Tahini packed with protein, fiber, and essential nutrients
• ✅ This roasted Maple Sweet Potato Salad with Whipped Tahini is naturally gluten-free and easily adaptable for vegan diets
• ✅ The nutritious Maple Sweet Potato Salad with Whipped Tahini works beautifully as a main dish or impressive side
• ✅ Autumn Maple Sweet Potato Salad with Whipped Tahini that combines comfort food elements with sophisticated flavors
• ✅ Flavorful whipped tahini sweet potato salad that stores well for meal prep throughout the week

Ingredients for Maple Sweet Potato Salad with Whipped Tahini

For the Maple Roasted Sweet Potato Wedges:

• 1.5kg (3 lb) sweet potatoes (unpeeled, scrubbed clean)
• 1 tablespoon maple syrup (or 2½ tablespoons honey as an alternative)
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Crispy Seasoned Chickpeas:

• 400g (14 oz) can chickpeas, drained but not dried
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Spicy Maple Sauce:

• 3 tablespoons maple syrup (substitute with 2 tablespoons honey if preferred)
• 1 tablespoon sriracha (adjust to taste or use chili garlic sauce for less heat)
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon kosher salt
• Pinch of black pepper

For the Whipped Tahini Yogurt Sauce:

• 1¼ cups plain full-fat yogurt, unsweetened (use coconut yogurt for a dairy-free version)
• 3 tablespoons tahini (mix well if oil has separated)
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, finely grated
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt

For Garnish:

• 2 tablespoons finely chopped cilantro leaves (substitute with parsley if preferred)
• 4 tablespoons toasted pistachios, finely chopped (can substitute with toasted pumpkin seeds for a nut-free option)

How to Make Maple Sweet Potato Salad with Whipped Tahini – Step by Step

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 425°F (220°C). Cut the sweet potatoes into even wedges, about 3/4-inch thick. Place them in a large bowl and toss with maple syrup, olive oil, salt, and pepper until evenly coated.

Step 2: Roast the Sweet Potatoes

Spread the sweet potato wedges in a single layer on a large baking sheet lined with parchment paper. Make sure they aren’t crowded (use two sheets if necessary). Roast for 25-30 minutes, flipping halfway through, until they’re caramelized on the edges and fork-tender.

Step 3: Prepare the Crispy Chickpeas

While the sweet potatoes are roasting, drain the chickpeas but don’t dry them completely – a little moisture helps the seasonings stick. In a bowl, toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

Step 4: Roast the Chickpeas

Spread the seasoned chickpeas on a separate baking sheet and add to the oven during the last 15-20 minutes of the sweet potato roasting time. They should become golden and slightly crispy, but still have some tenderness inside.

Step 5: Make the Spicy Maple Sauce

In a small bowl, whisk together maple syrup, sriracha, extra virgin olive oil, salt, and pepper until well combined. Set aside.

Step 6: Prepare the Whipped Tahini Yogurt Sauce

In a medium bowl, combine yogurt, tahini, lemon juice, grated garlic, olive oil, and salt. Whisk vigorously until the mixture becomes light and fluffy with a smooth consistency. You can also use a food processor for an extra airy texture.

Step 7: Assemble the Maple Sweet Potato Salad with Whipped Tahini

Spread the whipped tahini yogurt sauce on the bottom of a serving platter. Arrange the roasted sweet potato wedges on top. Scatter the crispy chickpeas over the sweet potatoes. Drizzle the spicy maple sauce over everything.

Step 8: Garnish and Serve

Sprinkle with chopped cilantro and toasted pistachios just before serving. This Maple Sweet Potato Salad with Whipped Tahini can be served warm or at room temperature.

Pro Tips for Making the Best Maple Sweet Potato Salad with Whipped Tahini

• Even Sizing: Cut sweet potato wedges uniformly for even cooking
• Don’t Overcrowd: Use two baking sheets if necessary to prevent the sweet potatoes from steaming instead of roasting
• Tahini Tip: If your tahini is too thick, add a tablespoon of warm water while whisking the sauce
• Make Ahead: Prepare components separately and assemble just before serving for the best texture
• Temperature Matter: This Maple Sweet Potato Salad with Whipped Tahini tastes great warm, at room temperature, or even chilled
• Spice Adjustment: For a kid-friendly version, reduce or omit the sriracha in the maple sauce

Best Ways to Serve Maple Sweet Potato Salad with Whipped Tahini

This versatile Maple Sweet Potato Salad with Whipped Tahini works beautifully in multiple settings:

• As a main dish for a light dinner, perhaps with a simple green salad
• As a substantial side dish alongside grilled chicken or roasted salmon
• At holiday gatherings as an elevated alternative to traditional sweet potato dishes
• For brunch alongside eggs and whole grain toast
• In a Buddha bowl with quinoa, avocado, and leafy greens

For a complete meal, pair this Maple Sweet Potato Salad with Whipped Tahini with a light vinegar-based slaw for contrast or crusty whole grain bread to soak up the delicious sauces.

Nutritional Information for Maple Sweet Potato Salad with Whipped Tahini

Per serving (serves 4 as a main, 6 as a side):

• Calories: 385 kcal
• Carbohydrates: 52g
• Protein: 10g
• Fat: 16g
• Fiber: 8g
• Sugar: 18g (mostly natural from sweet potatoes and maple syrup)
• Sodium: 420mg

This nutritious Maple Sweet Potato Salad with Whipped Tahini is rich in vitamin A, potassium, and plant-based protein.

Storage & Leftovers

The components of this Maple Sweet Potato Salad with Whipped Tahini can be stored separately for maximum freshness:

• Roasted Sweet Potatoes: Store in an airtight container in the refrigerator for up to 4 days
• Crispy Chickpeas: Store separately to maintain their texture for up to 3 days (they will soften over time)
• Whipped Tahini Sauce: Refrigerate for up to 5 days; it may thicken, so thin with a splash of water before using
• Spicy Maple Sauce: Store in the refrigerator for up to 1 week

For the best experience with leftover Maple Sweet Potato Salad with Whipped Tahini, reheat the sweet potatoes and chickpeas in a 350°F oven for 5-7 minutes before assembling with the cold sauces.

Frequently Asked Questions

What are the main ingredients in Maple Sweet Potato Salad with Whipped Tahini?

The main ingredients are sweet potatoes, maple syrup, chickpeas, tahini, and yogurt. These create a perfect balance of sweet, savory, and tangy flavors with varied textures from soft potatoes to crispy chickpeas.

How do you make Whipped Tahini for the salad?

To make perfectly whipped tahini, combine tahini paste with yogurt, fresh lemon juice, grated garlic, olive oil, and salt. Whisk vigorously by hand or use a food processor until the mixture becomes light and airy with a smooth consistency.

Can I use other ingredients in the Maple Sweet Potato Salad with Whipped Tahini?

Absolutely! This recipe is highly adaptable. Try adding roasted red onions, bell peppers, or cauliflower. You can substitute cashews or almonds for the pistachios, use different herbs like mint or dill, or add some crumbled feta cheese for an extra layer of flavor.

What can I serve with Maple Sweet Potato Salad with Whipped Tahini?

This versatile dish pairs well with grilled or roasted proteins like chicken, salmon, or tofu. For a lighter meal, serve alongside a simple green salad. It also makes a perfect side dish for holiday meals or weekend brunches.

Conclusion

This Maple Sweet Potato Salad with Whipped Tahini is much more than just a salad – it’s a celebration of complementary flavors and textures that come together beautifully. The sweet caramelized edges of maple-roasted sweet potatoes against the nutty, creamy whipped tahini create a dish that’s both comforting and sophisticated.

Whether you’re serving it as a stunning side dish at your next gathering or enjoying it as a nutritious main course on a busy weeknight, this Maple Sweet Potato Salad with Whipped Tahini is sure to become a favorite in your recipe collection.

Have you tried making this Maple Sweet Potato Salad with Whipped Tahini? What variations did you create? Share your experience in the comments below – I’d love to see how you made this recipe your own!

Print