Sweet Potatoes with Tahini Butter Chickpeas

Melt the butter. Add the tahini, soy sauce, maple syrup, lime juice, and 1 tbsp of warm water to a bowl and mix well. It might curdle but keep mixing and add a little more water if you need to thin it down as each tahini brand is slightly different. It will split/ curdle but keep whisking with a fork or a small whisk until it comes together into a smooth sauce, about 2 mins.

Prick the potatoes all over with a fork and rub with a little olive oil, salt and pepper.

Here are three options for cooking your sweet potatoes. The time will vary slightly depending on the size of your potato, but check them at the shorter time to make sure they don’t overcook and burn.

Oven: 200°C for 40-50 mins

Air Fryer: 190°C for 30-35 mins. Turn once or twice.

Microwave: 9 mins in total, turning at 3 min intervals. Place the potato on a microwaveable plate with a kitchen towel in it to absorb moisture. If you add more than one at a time, they will take longer, so keep cooking and turning at 3 min intervals until cooked through.

Meanwhile, cook the chickpeas. Drain the chickpeas and add them to a large frying pan with a drizzle of olive oil and season well with salt and pepper. Fry for about 8 mins on medium heat until they start to brown and pop. Add the kale and stir for another few minutes until the kale has wilted.

When your potatoes have cooked and are very tender, place them on a plate and slice each one down the middle. Feel free to add a little vegan butter into the middle of each one at this point, if you want to. Use a fork to mash the potatoes flat and season them with salt and pepper.

Scatter chickpeas over the potatoes then drizzle plenty of tahini butter over the top. Finish with some crispy chilli oil, if using and some sesame seeds and finely sliced spring onion.