Tahini and Jam Sweet Potato Bites

Dear reader,

When I’m home within the lunching hours, I typically opt for some sort of hummus and veggie sandwich, maybe a kitchen sink grain bowl, or, at times, a frozen pizza and salad does the trick.

Lately, I keep going back to the sandwich that my sisters and I ate nearly every day from kindergarten through high school: The faithful PB&J. Peanut Butter and Jelly seemed to be a staple that made a consistent appearance in our home growing up. My dad was, and still is today, a peanut butter feen. I have countless memories of him coming home and whipping up a pb&j sandwich, pb&j crackers, pb&j on open face toast, or pb&j wrapped in a flour tortilla. You name it, he’s made it. Of course, be the generous man that he was, he always shared his creations with whoever was around. There is something so loyal and true about a tart fruit spread and creamy nut butter getting cozy between bread.

Back to the present lunch hour. We are out of bread, condiments are bleak, and there are no leftovers in sight. It’s the end of the week, resources are scarce. I open the pantry cabinet doors, and was surprised to find these mini sweet potatoes that had almost been forgotten. That is how these tahini and jam sweet potato bites came to life. In just 25 minutes, a snack-style meal was created, delivering in both nostalgia and satisfaction.

Why it works:

First, the crispy, roasted chickpeas combined with the sweet and soft potato center, play as the missing bread component. After trying this, I was not missing the bread at all. Next, you have the salty, creamy tahini, a more savoury play on peanut butter (and keeping this dish more allergen friendly!) to balance out the sweetness of the potato. Last, the blueberry cardamom compote. After a few minutes of discerning what the ‘jelly’ component was going to be, I grabbed some frozen blueberries, and added a splash of water and a squeeze of lemon to a small pan over medium heat. I knew I wanted to incorporate an additional spice to up the ante. Cardamom and blueberry? I’ve heard of it, let’s give it a go. Turns out, it is a wildly delicious combination.

Tip: If you like your jams on the sweeter side, add a touch of maple, agave, or honey right before removing it from the heat.

There you have it, a whimsical play on the PB&J. A highly nutritious light lunch (or snack!). Rich in fiber, vitamins, minerals, healthy fats, and of course, nostalgia. Keeping lunchtime simple, approachable, and delicious.

Until next time,

Bridget

Tahini and Jam Sweet Potato Bites

A play on the nostalgic Peanut Butter and Jelly sandwich. This classic combo makes a new appearance in the lunchbox, but this time with a yammy vehicle.

Servings 2

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

• 6-8 *small sweet potatoes, washed and sliced in half lengthwise
• 3 tablespoons avocado oil (or any neutral oil), divided
• 1 can chickpeas, drained and rinsed
• 1 cup frozen blueberries
• 1 tablespoon water
• 1 teaspoon ground cardamom
• 1 teaspoon lemon juice
• 1 tablespoon maple optional, if you enjoy your jam on the sweeter side (I prefer it tart and omit the maple)
• ⅓ cup tahini
• ½ teaspoon sea salt plus more for finishing

Instructions

• Preheat the oven to 400°F and line a baking tray with a baking mat or parchment paper.
• On a large, lined baking tray, spread the sliced sweet potatoes cut/face side down across the tray in two or three lines. Be sure they are spaced out evenly with ½ inch or so between each.
• Drain and rinse the chickpeas, then pat them dry with a clean dish towel.
• Using 2 tablespoons of oil, lightly coat the skins of each sweet potato half. Then, toss the chickpeas in 1 tablespoon of oil and 1 teaspoon of salt. Spread them evenly across the same tray as the sweet potatoes.

  Note: If there is not room on the tray for the sweet potatoes and chickpeas, spread the chickpeas evenly across a separate, small lined baking tray.
• Roast the sweet potatoes and chickpeas in the oven for 20-25 minutes, or until the chickpeas are golden brown and the sweet potatoes are tender to the touch.
• While the chickpeas and sweet potatoes are roasting, add the blueberries and water to a small saucepan over medium heat and let them begin to cook down for 2-3 minutes, then add the cardamom and lemon juice. cook for 5 minutes more, stirring frequently. Remove from heat once most of the liquid is cooked down.
• When the sweet potatoes and chickpeas are done, allow them to cool for a few minutes. Then, flip the potatoes and use a fork to press down the soft flesh of each potato.
• Finally, top each potato with a spoonful of compote, a drizzle of tahini, 5-6 chickpeas, and a generous sprinkle of salt.

Notes

*Ingredients to make your life easier:

• Small, mini sweet potatoes: Good and Gather at Target, or Trader Joe’s (2 lb bag). 
• If you cannot find mini or petite sweet potatoes, just grab a 2 lbs of regular sweet potatoes and slice them down the middle (hamburger style), then slice them lengthwise for similar results!

Course: Appetizer, Lunch, Snack

Cuisine: American

Keyword: Appetizer, Blueberry Cardamom, Crispy Chickpeas, Lunch, Snack, Sweet Potato, Tahini