For more from Amy Spiro’s Nosh Pit, click here
On Chanukah, I shared a recipe for curried sweet potato latkes. But in truth it was this recipe that inspired those latkes – I just hadn’t gotten around to sharing it yet. The perfectly complimentary flavors of the creamy sweet potato and the spicy curry work in a variety of ways.
I wasn’t actually sure what to call this recipe, since I have made it many times, but not always the same way. About half the time I use roasted sweet potato, and the other half I use roasted cubes of butternut squash. Ultimately, even though they’re very similar, I think the sweet potato works best, with a slightly firmer and sweeter taste. The curry dressing brings the whole salad together, and it can be a great side dish or vegetarian entrée (chickpeas are full of protein). I used a full 2 cans of chickpeas but you can scale that back if you want the sweet potato to shine. You can also add some finely diced red onion or shallots for an added crunch and flavor.
Sweet Potato and Chickpea Salad
2 ½ pounds sweet potatoes (about 5 medium or 3 large) OR 1 3lb butternut squash
2 cans chickpeas, drained and rinsed
½ cup mayonnaise
2 tablespoons packed dark brown sugar
1 ½ teaspoons curry powder
1 tablespoon milk or soy milk
Peel the sweet potatoes and dice into 1” cubes. Roast them in a greased baking pan with a sprinkling of salt for 25 to 30 minutes on 400 F, or until soft.
Mix the mayonnaise, brown sugar, curry and milk together until smooth.
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Toss the sweet potatoes and chickpeas together, pour on the dressing and stir to combine.
For more from Amy Spiro’s Nosh Pit, click here
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