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Whipped sweet potatoes with crispy chickpeas

When it comes to my meals, I’m all about flavor. One of my favorite ways to enhance the flavors in my dishes is to use @nakanoflavors Rice Vinegar. For me, this is a necessary pantry staple that I incorporate into meals to add a flavor boost. For these whipped sweet potatoes with crispy chickpeas, I used the NAKANO ® Roasted Garlic Rice Vinegar, which is packed with savory richness. I love that the rice vinegars from this brand contain recognizable and real ingredients!

Yield: 2 servings | Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes, peeled
  • 2 tbsp. non-dairy butter
  • 1 tbsp. full fat coconut milk
  • 2 tbsp. Nakano Flavors Roasted Garlic Rice Vinegar
  • a pinch of sea salt

Crispy Chickpeas

  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 tbsp. NAKANO Roasted Garlic Rice Vinegar
  • 1 tbsp. olive oil
  • a pinch of sea salt
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Directions

  1. start by preparing the sweet potatoes, puncture the sweet potatoes using a knife, then transfer to a microwave-safe dish filled with an inch of water.
  2. place the sweet potatoes in the bowl, cover with a paper towel, and microwave for 10 minutes (flipping halfway through).
  3. while the sweet potatoes are steaming, prepare the chickpeas. drizzle the chickpeas with the rice vinegar, oil and sea salt and mix until thoroughly combined.
  4. transfer to your air fryer basket and cook at 400˚F for 12 minutes.
  5. while those are cooking, remove the potatoes from the microwave and mash with a fork.
  6. pour the butter, milk, vinegar, and salt over them and begin to whip using a hand mixer. this will take 3-5 minutes until the mixture is uniform and fluffy. transfer to a plating dish.
  7. remove the chickpeas from the air fryer and top the potatoes with them. feel free to add an extra pat of butter and a drizzle of the rice vinegar to finish.

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