Roasted Sweet Potatoes with Herbed Yogurt, Crispy Shallots, and Curry- Spiced Chickpeas

This cozy, flavor-packed dish brings together everything we love about fall cooking—roasted sweet potatoes, warm spices, crisp textures, and a creamy, herb-forward yogurt base that ties it all together. The curry-spiced chickpeas add crunch and protein, the crispy shallots bring irresistible depth, and Nounós Creamery Classic Plain Greek Yogurt transforms into a vibrant, tangy herb sauce that takes every bite to the next level. It’s the kind of simple, feel-good recipe you’ll want on repeat all season long.

Roasted Sweet Potatoes and Curry- Spiced Chickpeas Ingredients

• 3 sweet potatoes, peeled and cut into wedges

• 3 tbsp olive oil, separated

• Salt, to taste

• 1 can chickpeas, drained, rinsed, and patted dry

• 1 tsp curry powder

Crispy Shallots Ingredients

• ¼ cup olive oil

• 1-2 shallots, cut into rings

Herbed Yogurt Ingredients

• 1 container Nounós Creamery Classic Plain Greek Yogurtor

• 1-2 cloves garlic

• Juice of one lemon

• 1 tbsp olive oil

• 2 handfuls fresh herbs like dill, basil, or chives. Use whatever you have on hand!

• 1 tsp honey

• Salt and pepper, to taste

Steps

1. Preheat oven to 400 degrees.

2. Make the roasted sweet potatoes and curry-spiced chickpeas. Add the sweet potato wedges to a baking sheet and toss with 2 tbsp olive oil and salt. On a separate baking sheet, add the chickpeas, 1 tbsp olive oil, curry powder, and salt and toss until coated. Bake the sweet potatoes and chickpeas for about 30 minutes, checking regularly and shaking the pans to prevent burning. Depending on the size of the sweet potatoes they may take longer than the chickpeas.

3. While the sweet potatoes and chickpeas are roasting, make the crispy shallots. Preheat a sauté pan over medium heat. Add ¼ cup olive oil and the shallots. Stir regularly and cook for about 7 minutes. Reduce heat to low and continue cooking for 5 minutes, until shallots are golden brown. Remove from heat and transfer to a paper towel-lined plate to cool.

4. Make the herbed yogurt dip. Add all ingredients to a food processor and blend until smooth.

5. Plate the dish. Spread the herbed yogurt on the bottom of your serving dish and then layer on the roasted sweet potatoes, curry-spiced chickpeas, and crispy shallots. Top with pepper and some more fresh herbs. Serve warm.