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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?

This was delicious! I forgot to put in the chips despite writing down the recipe twice, though.  Without them it was still yummy! I added about 1/2 can of corn that was in my fridge, and also did a cornmeal crust for it.  No vegan cheese at all and it was still moist and delicious.  My roommate wanted to cook a pizza at the same time, so I baked everything at 400F and it was fine. Great recipe!

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My husband and I aren't particularly fond of sweet potatoes (too sweet?), but I've wanted to try this recipe for a while now. It's pretty good! I used pineapple/peach medium salsa, and 24 oz chickpeas. I don't use any vegan cheese...so left that out, and didn't have tortilla chips, so I just put a tortilla on top (kind of unnecessary though). I also didn't add the pepper flakes b/c I wasn't in the mood for spicy.  :)

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I really liked this recipe a lot.  I don't generally like sweet potatoes because they always turn out too sweet, and I don't like to mix "sveet and meat," as my Hungarian grandmother always says.  But this recipe was really great; I love spicy food, and the spice contrasted really nicely with the sweetness of the sweet potato.  I sort of doubled the recipe (maybe it was technically triple since I used 3 medium sweet potatoes and added a green pepper), and it made a whole crapload!  But I'm not complaining, as my boyfriend is a bottomless pit and the less I have to worry about what to make for lunch, the better.  I eyeballed it on the spices, and I think I may have over-done it on the spiciness just a tad.. Next time I might back off on the red pepper, or maybe use mild instead of medium spice salsa.

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Really yummy.  I tried baking it into a pie and that didn't work so well, but that's me not the recipe!  It does take quite a while to cook the sweet potato and I would consider partially cooking it before mixing everything together.

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This is absolutely delicious!  I left out the onion, and it was still fantastic. 

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ok. i cheated.  i couldn't didn't want to wait all that time for the potato to bake, so i microwaved it.    then i diced it up and left the skin on, mixed it up with the rest of the ingredients and then baked it just to heat it all thru.  I left out the cumin, crushed red pepper, chips, onion (i figured the salsa already had it in there), and cheese.  hmm i sounds like i took out alot.. but i did add a small diced orange pepper and served it with fresh diced tomato, avacado & mango.  it was sooo good- the mango definitely helped cool the spice down.  I feel completely stuffed.. but it feels great thinking that it was all 100% veggies & fruit!

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This is a great dish! I made it last night and I looooved the contrast of the sweet potates to the spices.

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This was delicious. I added black beans to the leftovers & ate it the next day in a wrap. Very satisfying!

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I quadrupled this recipe, but used only 2 jars of salsa and it was a crowd pleaser.  I also put in less spice and the non-spice lovers in the crowd were as happy as the spice lovers.  It filled 2 13x9 Pyrex casserole dishes.  Super yummy!!

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Can this be made ahead and refrigerated?

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