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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 good...but wasn't great. I felt like there wasn't much flavor. However, it was very creative and I think it allows for much room to improve!

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I made this last night, using Daiya mozzarella shreds and only 1/2 tsp. red pepper flakes. It was pretty good! I enjoyed the cheesiness and crunch of the tortilla chips. I'll be making this again, but with a little more spice and kick to it! Thanks for sharing. 

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I'm SO going to try this out later in the afternoon!

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Yum! Didn't have chickpeas, so i made it with kidney beans - no problem! I might use less salsa next time so that the other flavors come through more. I also used chopped walnuts instead of tortilla chips which turned out really well.

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This was so good!!  I used a giant yam instead of a sweet potato.  I also left out the cheese and added frozen corn.  Way tastier than I was expecting it to be. 

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I've made this recipe about 50 times for my family - it's a staple meal in our household.  We like it without vegan cheese, and with the tortilla chips served on the side to dip into the Delight served on our plates.  I reduce the chili powder to 1 tsp and keep the other spices as directed, including the crushed red peppers but not the cilantro.  I've been adding cooking time to 45 min and upping temp to 350 deg to make those potatoes soft.  It came out the best when I used a slow cooker this past Christmas Eve.  Be sure to dice the potatoes well so they cook more quickly.  Thank you for such an awesome dinner recipe!! 

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SHA-ZAM!  This one kicked butt!  I doubled the quantities except for the salsa, just one 24 oz jar.  Also, i baked the sweet potatoes seperate for about 20 minutes beforehand with just a pinch of brown sugar, and i think it helped bring them out.  They could have been cooked for half hour beforehand, no big deal.  Served over white rice.  Next time, i'll serve with a southwest-type salad.  Anyhoo, my omnivore husband, roommate, and i all loved it, so i'm glad i made such a big portion.  Note:  Doubling this recipe will make you a LOT.  My 9x13 dish was almost too full to stir.  Enjoy!
xoxoC

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This was great. I doubled the recipe and served it over some brown rice. It made about 10 servings. Adjustments I made
only used one jar of salsa
added one bell pepper, 2 Serrano peppers, 16 oz crushed tomatoes, to sub for salsa
added maybe 1/2 C nutritional yeast

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Great recipe! I used yams but it would probably turn out better with sweet potatoes. I cut the potatoes up and put them in a shallow bowl and then in the microwave for about 3 to 4 minutes before baking them. My only comment is that it turned out a bit dry. Maybe adding some more salsa or water would help. Also, I added a can of sweet corn which added good flavor. I served it with vegan cornbread. Yum! :)

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