"Ottolenghi-fied" Sweet Potatoes Recipe on Food52 (2024)


by: Emma Laperruque



8 Ratings

  • Serves 3 to 4

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Author Notes

If you’re wondering how to wake up tired vegetables, ask Yotam Ottolenghi. He’ll show you how to marry sweet and spicy, tangy and nutty, crispy and creamy. He’ll make your vegetables feel special. As they should! These sweet potatoes are pomegranate-glazed, tahini-drizzled, chickpea-scattered. Add in a crunchy, green salad alongside and you've got dinner.

Note: This recipe does not come from Ottolenghi himself or his cookbooks. It's just inspired by his style and go-to ingredients. Chickpeas are listed as an "everyday ingredient" in his book Simple, and the tahini and pomegranate molasses are fittingly termed "Ottolenghi ingredients." —Emma Laperruque

  • Test Kitchen-Approved

What You'll Need

  • 2 poundssweet potatoes
  • 3 1/2 tablespoonsolive oil, divided
  • 1 1/4 teaspoonskosher salt (I use Morton's), plus more to taste
  • 2 tablespoonstahini
  • juice of 1 lemon
  • 1 to 2 tablespoonscold water
  • 1 cupcooked chickpeas (roughly half a can)
  • 1 tablespoonsesame seeds
  • 1/2 teaspoonground cumin
  • 1 pinchground cayenne
  • 2 tablespoonspomegranate molasses
  1. Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray and toss with 2 tablespoons olive oil and the 1 1/4 teaspoon salt. Roast—stirring the potatoes halfway through—until they're just tender and beginning to brown, about 24 minutes.
  2. Meanwhile, combine the tahini, lemon juice, and cold water in a bowl. Stir with a fork until smooth and runny, like yogurt. Season to taste with salt. (This can be made days in advance and refrigerated.)
  3. If you're using canned chickpeas, make sure they're very dry (I like to blot them between paper towels). Heat the remaining 1 1/2 tablespoons olive oil in a skillet over medium-high heat until shimmery. Add the chickpeas, sesame seeds, cumin, and cayenne. Fry until golden and crispy, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. When the potatoes are done, let them hang out for about 10 minutes. Drizzle with pomegranate molasses and gently toss. Transfer to a platter. Squiggle with tahini sauce and scatter with crispy chickpeas. Serve warm.


  • Middle Eastern
  • Cumin
  • Molasses
  • Pomegranate
  • Potato
  • Chickpea
  • Sweet Potato/Yam
  • Sesame
  • Fry
  • Christmas
  • Thanksgiving
  • Vegetarian

See what other Food52ers are saying.

  • Suze

  • Laura Moreno Saraga

  • Sam

  • Terry McKenzie

  • KareK

Recipe by: Emma Laperruque

Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

Popular on Food52

14 Reviews

Suze November 28, 2022

I made this for Thanksgiving and it was a smash hit. Love Ottolenghi. His delicious recipes can get quite complicated and time consuming but this one was simple to make and had everyone asking for the recipe.

Laura M. April 5, 2020

This recipe is delicious! I didn't have cumin but it was still super tasty. I had a bit of problem toasting the chick peas. I tried for about 10 minutes and they never quite became crunchy.

Sam March 30, 2019

Essential weeknight dinner recipe. This recipe was DELICIOUS but i'm biased because sweet potatoes, garbanzos, and tahini are my faves. My partner also loved this recipe and he thinks sweet potatoes and tahini are just okay normally.

Emma L. April 1, 2019

Thanks, Sam!

ALEXIS S. January 3, 2019

The crispy chickpeas are my new favorite salad topper. I had to cook them twice as long as recommended and turn up the head but glad I was patient to get that CRUNCH. Thank you!

Emma L. January 4, 2019

So glad you're enjoying 'em!

Melissa K. January 15, 2018

Very yummy and looks beautiful on the plate!Sadly no one in my family likes sweet potatoes or chickpeas...except me! : )

Lazyretirementgirl January 21, 2018

My problem, too. Guess i’ll just have to eat them All. By. Myself. 😄

Terry M. January 12, 2018

I think you just saved my weekend. It's too cold to trek to the store and haul groceries home on the bus. Thank the goddess for long-keeping sweet potatoes and a well-stocked pantry. I have everything to make this in my kitchen right now. I don't have to leave my apartment until Monday morning!

Emma L. January 13, 2018


Patricia D. January 2, 2018

This dish is delicious, I added some crumbly goat cheese which complemented it perfectly and makes a great lunch, warm or room temp

Emma L. January 13, 2018

Love that idea! I bet feta would be great, too.

KareK November 23, 2017

Made this as a side for a lamb dish. Delicious! Definitely a keeper!

Emma L. November 25, 2017

So glad to hear it!

"Ottolenghi-fied" Sweet Potatoes Recipe on Food52 (2024)


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