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Southwest Sweet Potato Chickpea Delight

What you need: 

1 large sweet potato, peeled and diced
1 (16 ounce) jar salsa (I use Mrs. Renfro's Roasted Salsa)
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 cups yellow corn tortilla chips, crushed
1 medium white onion, finely diced
3 cloves garlic, finely minced
1 cup vegan cheese, grated (I use Follow Your Heart brand Monterey Jack), divided
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
cilantro, chopped, optional

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients, but reserve a small handful of the vegan cheese.
2. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes.
3. Remove foil, stir, and top with remaining vegan cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. (Watch carefully, as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)
4. If desired, sprinkle with fresh chopped cilantro right before serving.

Preparation Time: 
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

I just made this and it was great! It was super easy to make too. I'm not a big fan of yams so I was hesitant to make this dish, but now I have found a way to enjoy yams. Thanks for the recipe!

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Pretty good!  I followed the recipe pretty closely, just doubled it and added the crushed tortilla chips at the end of baking so they would be crunchy - and I barely had any cheeze left, so I tossed in what I had, but it wasn't noticeable....my husband really liked it, so I'll probably make it again.

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it was delicious!!! i added some orange pepper and some butternut squash (cause i had it on hand) I will be making this again for sure!

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This came out fantastic and delicious!  I followed the recipe and added some lime juice after uncovering it like another reviewer suggested.  I baked it at 400.  The only thing I would change is to leave out the chips, just because it didn't seem to need them cooked with it all. 

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Great recipe! I never thought to put sweet potatoes with chick peas.  I substituted brown rice for the corn chips to make it healthy.  It turned out great.  We also didnt do fake cheese due to the fat content and it turned out great!

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Pretty good. I doubled the recipe thinking it wouldn't make enough for our family (2 adults, 2 small kids); boy was I wrong! Doubling it filled my biggest casserole dish. We will have leftovers though!!!
I started by cutting up my sweet potatoes and then put those in the casserole dish and cooked in the microwave for 5 minutes while I got the rest of the stuff ready. Even after microwaving, I still had to bake for 45 min covered, 15 uncovered and some of the potatoes still weren't very soft! I also didn't add the chips to it. I put the chips over/under on the plate though.  ;)b
Even though I doubled everything else, I only put about 20-24 oz of salsa in.
I think this will be much better when I reheat it for lunch tomorrow. :)

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This recipe was very tasty! ...instead of tortilla chips or in addition to, i recommend serving the dish over tostadas to add a crunch I felt was missing.  I also squeezed fresh lime juice over it before eating, which added the perfect amount of acid to the dish and worked wonders for the tastebuds!  I also left the skin on my sweet potato, which turned out superbly.

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This was so good.  It was a little bit too spicy for me (I added a little extra red pepper so that may be why) I didn't use any onion, garlic or cilantro, but it still came out wonderfully.  I added some yellow corn to make it a little sweeter, which I thought made it extra-yummy and I nuked the sweet potato in the microwave for 3 minutes so it would cook faster.  Ended up only taking around 35 minutes.
Leftovers turned out WONDERFUL! 

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I've been to this site a lot for recipes but I finally had to make an account here to say how much this recipe rocks. I've made this for every occasion and everyone asks me for the recipe.  I always have to make two batches for my family.  And it's gone fast. Thank you so much for this recipe!

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This was sooo good, and easy!  Can't wait to eat the leftovers tomorrow.

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