Roasted Sweet Potatoes and Chickpeas on a Sheet Pan

These roasted sweet potatoes and chickpeas are cooked on a sheet pan until tender and tossed in coconut milk and lime dressing. An easy dinner

A bowl of roasted sweet potatoes and chickpeas, garnished with cilantro, next to a sheet pan and a bowl of coconut milk.

These roasted sweet potatoes and chickpeas kind of have a tropical vibe going on, giving your plate a well-deserved mid-winter vacation. Roast with brown sugar, cinnamon, cayenne, and garam masala to the point of caramelization. Toss with red onion and cilantro. Then dribble with lime and coconut milk. Nothing we’d have thought to put together ourselves. But we’re grateful someone did.–Jenny Latreille

Can I make this ahead of time?

Absolutely. The roasted sweet potatoes and chickpeas are best straight from the oven in terms of textures although the tastes are still quite fetching even after a couple days in the fridge You’ll simply want to be certain to not dribble yogurt sauce over all of the veggies that first night if you think you’ll have some left for lunch. Keep any remaining yogurt sauce refrigerated in a separate container.

Roasted Sweet Potatoes and Chickpeas

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H
  • Serves 4
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Preheat the oven to 350°F (177 °C).

In a medium bowl, toss together the sweet potatoes or squash, 1 tablespoon of the olive oil, the shallot, brown sugar, a large pinch of salt, and the black pepper.

On a large rimmed baking sheet, spread the sweet potatoes in an even layer. Tuck the cinnamon sticks and thyme sprigs around the potatoes. Roast the potatoes until soft and cooked through, tossing them once or twice, about 30 minutes.

While the sweet potatoes are baking, in the same bowl you used for the potatoes (you don’t need to wash it), whisk together the tomato paste, garam masala, cayenne if using, 1 1/2 tablespoons of the olive oil, and 3/4 teaspoon salt. Fold in the chickpeas or beans until evenly coated.

When the sweet potatoes have baked for 30 minutes, crank the oven temperature to 400°F (200°C).

Add the chickpeas to the baking sheet, scattering them around the sweet potatoes, and roast, tossing halfway through, until everything is soft and caramelized, 15 to 20 minutes. Remove from the oven.

In a small bowl, whisk together the coconut milk, lime juice, and the remaining 1 tablespoon olive oil.

Using tongs, pluck the thyme sprigs and cinnamon sticks from the sheet pan and discard them. Sprinkle the red onion and cilantro over the chickpeas and sweet potatoes, and drizzle everything with the coconut milk mixture. Toss well and season to taste, adding more salt and lime juice as needed.

Tester tip: If you’re planning on saving some for leftovers, drizzle the dressing over your plated portions and save the remaining dressing and potatoes separately.

Drizzle with more olive oil, if you’d like, and serve.

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Recipe Testers' Reviews

Excellent combination of flavors and textures and a really well written recipe made this one a winner and definitely a TC. The chickpeas turn a bit crispy on the outside and remain creamy on the inside and the savory punch of the curry powder works perfectly against the sweet potatoes.

The last minute "dressing" of coconut and lime rounds the whole thing out. This makes a tasty vegetarian meal or a side dish with any protein. I do think next time I'd like to add more sweet potatoes, an equal amount to the chickpeas would be best I think.
Roasted sweet potatoes and chickpeas on a rimmed sheet pan.

I chose this recipe because I love all the ingredients, yet it seemed like a new combination and way of preparing them. And it turned out just that—a wonderful, pleasing combination of flavors I love in a new way.

As I gathered the ingredients and spices, I started to worry that there were too many flavors. I am suspicious (and often unjustifiably) about combining too many flavors—I worry that they will compete and overtake the soul of the dish. Not so with this combination of roasted sweet potatoes and chickpeas. The cinnamon added the faintest of flavor, and the combination with the butternut and thyme with it was smooth and soothing, and the sauce really complemented the dish. The greens added a nice pop of freshness.

Overall, we really enjoyed this dish and its unique flavor combination. It was very easy to prepare, and felt healthy eating it. I don’t think this would suffice as an entire dinner for my family, but great for lunch. It needs something to go with it—warm pita bread drizzled with some extra virgin olive oil would be fantastic with it, or salad. It would be a good dish to make at the start of the week for healthy snacking.

This recipe would also be great with fresh chickpeas, which I will try next time. I also like that you can spice it up with the cayenne pepper. The red onions add a really satisfying crunch to the dish - do not skip these!

What drew me to this recipe was coconut, sweet potato and chickpeas. I was originally thinking it would be something sweet and could pass as a dessert kind of side dish, almost like a sweet potato casserole with the added benefits of chickpeas. I was intrigued. I read through the ingredients and it didn't dawn on me that it would be savory with tomato paste, shallots, garam masala, onions, lime juice.

I gathered the ingredients and got to cooking. Potatoes peeled, I got 4 cups of sweet potatoes making sure they weighed the 454g. Next time, I will try with the butternut squash. I loved adding the cinnamon sticks instead of ground cinnamon. It added just the right amount of cinnamon flavor.

At 30 minutes they were perfectly cooked and soft. I bumped up the temperature, added the chickpea mixture and roasted again. I was hoping the chickpeas would come out with a crunch but they didn't, assuming it was from the tomato paste that didn't allow that to happen. I did roast them for 5 minutes longer to see if they got a crunch but they didn't, and I was okay with that.

I poured on the coconut milk mixture and it was then that I finally realized it wasn't a sweet dish but a savory dish. Boy was I surprised (I don't know why it took me so long to figure it out!) At this point I was a little unsure if I would like it but that didn't stop me from grabbing a huge helping and serving it with sauteed kale and a small piece of chicken.

These roasted sweet potatoes and chickpeas were amazing! Just the right amount of sauce and the flavor was spot on. So much so I couldn't stop eating it and found myself picking at it while I cleaned up.

This dish grabbed my attention because I love all the ingredients, and I had everything in my pantry, let’s do this! It was delicious, easy to prepare, and at the same time I put the squash in the oven I slipped a tray of chicken thighs in the oven alongside the squash, and had an amazing dinner ready in about 45 minutes.

I followed all the recipe instructions carefully, and like I said, had a very good result. But for a truly restaurant worthy result I have a few more tweaks that I would recommend.

I would cut the squash a bit smaller next time and then it would be more in proportion with the size of the chickpeas as well. The smaller squash chunks would also have a better chance at caramelization and attaining a bit more flavor. I would probably double the amount of shallot, or just use a small onion slivered. The shallot was kind of lost in the mix.

I would also increase the amount of the coconut milk dressing. It was absorbed very quickly into the vegetables. I would possibly double the amount of the coconut milk mixture, and I would make sure to leave some out to drizzle over the top.

And finally, this was crucial for me, I did garnish the platter with toasted ribbons of coconut. It really took the dish over the top, into the “wow” category. I really look forward to preparing these roasted sweet potatoes and chickpeas again soon.

Think of these roasted sweet potatoes and chickpeas as more a warm salad with the flavors of a curry. It's quick to pull together and ends with a delicious bowl of comfort food. I made this and we weren't ready to eat immediately, so I poured over the coconut dressing and let it sit in a warm oven. I think I almost preferred it this way, having sat a little, rather than fresh from the pan with the dressing added. Allowing it to sit gave the coconut dressing time to soak into the sweet potato and thicken into a creamy, unctuous dressing. Totally delicious. My only addition might be a few toasted nuts or seeds for some extra crunch and texture.

I really didn't think tucking in the cinnamon sticks would add much flavor, but the aroma and flavor did carry through. I used thyme, and to be honest, I'm not sure sage or rosemary would work here, but I'd be curious to hear otherwise.

This was a delicious tray of roasted plant-based goodness. The coconut milk drizzle at the end really lets you lift up some of the caramelized bits and makes a delicious kind of broth-y concoction to blend the flavors. We really, really liked these roasted sweet potatoes and chickpeas.

Personally I'd add a little fish sauce (or just some salt) to the coconut milk-lime topping, and some sambal oelek or chili crisp wouldn't be out of place here either. It really succeeds at being unique and full flavored, and fills you up without any desire for a meat element here. A vegetarian weeknight dinner at its finest.


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