Maple Sweet Potato Salad with Whipped Tahini

Step 1: Preheat the oven to 220°C/450°F (200°C fan). Arrange the oven racks 20 cm/8 inches apart to allow air to circulate.

Step 2: Mix the spicy maple sauce ingredients until combined. Set aside.

Step 3: Cut each sweet potato lengthwise into 6 wedges, or 8 if the potatoes are thicker. Place the wedges on a parchment-lined tray and toss with the maple syrup, olive oil, salt and pepper. Lay the wedges on their sides.

Step 4: Drain the chickpeas and spread them, still wet, on a tray.

Step 5: Put both trays in the oven, with the sweet potatoes on the top shelf. Roast the potatoes for 30 minutes, turning them halfway through. After 10 minutes, take the chickpeas out to season them.

Step 6: Remove the oven-dried chickpeas after 10 minutes. Push them to one side of the tray, drizzle or sprinkle them with the oil, spices, salt and pepper, and toss well with a rubber spatula. Return the tray to the oven for 15–20 minutes, until the chickpeas are crispy and clatter when you shake the tray.

Step 7: Optional: After 30 minutes, or once the potatoes are soft, switch the oven grill/broiler to high. Tuck in or fold down any parchment extending over the tray edges so it cannot touch the heating element. Stand the wedges with their sharp edges facing up and broil for 3–5 minutes, until lightly charred at the edges. Stay by the oven and make sure the parchment does not catch fire.

Step 8: While the potatoes roast, whisk the yogurt sauce ingredients together in a heatproof bowl. When ready to serve, microwave on high for 30 seconds, then whisk for 10 seconds until the sauce resembles softly whipped cream.

Step 9: Optional: Remove 1/4 cup of the tahini sauce and loosen it with a little water until it is thin enough to drizzle.

Step 10: Spread the whipped tahini sauce over a large plate. Pile the sweet potato on top, mostly in a single layer. If using the tahini drizzle, add it along with the spicy maple sauce. Sprinkle with most of the pistachios and coriander, then add the chickpeas and finish with the remaining coriander and pistachios. Serve warm or at room temperature.