Roasted Sweet Potatoes with Chickpeas and Tarragon Tahini

roasted sweet potatoes
These roasted sweet potatoes are paired with Herbs de Provence, fried chickpeas, and tarragon tahini sauce for a healthy and filling meal.

Sweet potatoes are confusing.

There are several different varieties of sweet potatoes.  The flesh of a sweet potato can be orange.  It can also be a whiteish, pale yellow color.  It can even be purple. (Which I’ve yet to try.)

The beauty of this roasted sweet potato recipe is that you can use orange or white sweet potatoes.  Whichever variety  you choose, this is a delicious meal.

Roasted Sweet Potatoes with Herbs de Provence

One of my best friends lives in France.  On a recent visit to our home, she brought me Herbs de Provence from Bordeaux.  Herbs de Provence consists of dried thyme, basil, rosemary, tarragon, marjoram, oregano, and bay leaf.  This quintessentially Gallic herb combination inspired this roasted sweet potato dish.

The sweet potatoes are tossed in the Herbs de Provence before baking.  The herbs add even more flavor to the potatoes, complement the chickpeas, and bring out the tarragon in the tahini sauce.

Roasted Sweet Potatoes

If you can’t find fresh tarragon for the tahini sauce, don’t let that stop you from making this meal.  You can substitute the tarragon tahini sauce with my parsley tahini sauce recipe here.  The parsley tahini sauce still pairs with the Herbs de Provence flavors beautifully.

Make Roasted Sweet Potatoes!

Serve these roasted sweet potatoes, chickpeas, and tarragon tahini sauce over a bed of greens.  It’s the perfect healthy lunch or dinner that’ll stay with you.

Roasted Sweet Potatoes

A Few Things

I recommend serving this meal over kale or a crispy green leaf lettuce variety, such as Pete’s Nice and Crunchy.

My favorite Herbs de Provence is the one my friend brought me from France.  But here is another great alternative brand on Amazon [aff. link], which you can also find in my Amazon store here.

roasted sweet potatoes
5 from 4 votes

Roasted Sweet Potatoes with Chickpeas and Tarragon Tahini

These roasted sweet potatoes are paired with Herbs de Provence, fried chickpeas, and tarragon tahini sauce for a healthy and filling meal.
Prep Time12 mins
Cook Time45 mins
Servings: 4
Print Recipe


For the sweet potatoes:

  • 2 pounds sweet potatoes, peeled and diced to ½ inch pieces; use orange or white sweet potatoes
  • 3 Tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion salt
  • ¾ tsp Herbs de Provence
  • 1 pinch of ground black pepper
  • 2 Tbsp nutritional yeast, optional

For the sauce:

  • 1 clove garlic
  • 4 3-inch springs tarragon, just the leaves
  • ½ cup tahini
  • 2 tsp maple syrup
  • ¼ tsp sea salt
  • 1 pinch of ground black pepper
  • ¼ cup water

For the chickpeas:

  • 2 15 oz cans chickpeas, drained
  • ½ tsp sea salt
  • 1 pinch of ground black pepper
  • 1 Tbsp olive oil

To serve:

  • Kale or crisp greens


Season the sweet potatoes

  • Preheat the oven to 375 degrees.
  • To a large mixing bowl, add the diced sweet potatoes, olive oil, salt, pepper, garlic powder, onion salt, and Herbs de Provence. Toss everything together with your hands until the seasonings coat each potato piece.

Roast the sweet potatoes

  • Evenly spread the sweet potatoes out on a standard-sized baking sheet, and roast them at 375 degrees for 20 minutes.
  • After 20 minutes, take the sweet potatoes out of the oven. If using, sprinkle the nutritional yeast over the sweet potatoes, then flip each potato so that a different side of each piece touches the baking sheet. Put the potatoes back in the oven, and roast for another 20 minutes.
  • Pull the potatoes out of the oven. Take a potato piece (let it cool down for a moment) and taste. If you like the texture, the sweet potatoes are done roasting. If you want the sweet potatoes a little crispier, do a rough toss, and put them back in the oven for another 5-10 minutes.
  • Sweet potatoes are done. While they roast, you can make the sauce and the chickpeas.

Make the sauce

  • Put all the sauce ingredients in the food processor. Pulse to get things going, then process until the garlic and tarragon have broken down. The tarragon should be small flecks. Taste the sauce. If you'd like it to be thinner, add 1 Tbsp of water. Keep adding water by the Tbsp until the sauce gets to your desired thickness. Sauce is done.

Fry the chickpeas

  • Add the olive oil, drained chickpeas, salt, and pepper to a large skillet. Cook over medium-high heat for 12-18 minutes, flipping occasionally to keep the chickpeas from sticking to the bottom of the pan, and to give the chickpeas a chance to brown on all sides.
  • Chickpeas are done once the liquid in the pan is absorbed, and the chickpeas turn golden brown. Taste, and add more salt to preference.

Serve and enjoy!

  • Serve the roasted sweet potatoes and chickpeas over a bed of greens, such as kale or green lettuce, and drizzle sauce over the top to preference.


This meal is vegan, vegetarian, and gluten-free.
Use orange or white sweet potatoes in this recipe.
If you can't find fresh tarragon, you can substitute the sauce in this recipe with my parsley tahini sauce.
Store leftover sauce in the refrigerator.  If the sauce thickens over night, add 1-2 tsp of water to the sauce.  Stir it in, and add more water if necessary.
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5 Responses

  1. 5 stars
    So good! Can’t wait to make it when I’m back in France!! And also, so honored to be mentioned on this blog! Love you!

  2. 5 stars
    Oh what a fantastic looking salad! Sweet potato season is definitely here. All of the farms and farmer’s markets around here have amazing buckets (yes, whole buckets) of sweet potatoes. I was tempted to grab one, but I didn’t know how to use so many sweet potatoes. This salad is one great idea for sure!!

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