Last night I made this recipe from vegweb.com and it turned out pretty well!
1 large sweet potato, peeled and diced
1 (16 ounce) jar 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, divided
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
cilantro, chopped, optional
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.
Serves: 3-4, Preparation time: 1/2 Hour
I briefly sauteed the onions and garlic because I hate it when they stay crunchy. Despite following the recipe and even cooking longer, there were still a few hard sweet potatoes per serving. I’m hoping when we reheat the leftovers tonight this won’t be as noticeable. I left out cilantro, because I hate the stuff I used On The Border Medium salsa and daiya pepperjack vegan cheese. Vegan cheese is hit or miss with me, but in this it was great. Melted just right and tasted good, not weird.