Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet Pototoes
Baked sweet pototatoes with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad.
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  1. 4 medium sweet potatoes* (~140 g each)
  2. 1 can (425g) chickpeas, rinsed and drained
  3. 1/2 Tbsp (7.5 ml) olive oil
  4. 1/2 tsp (2.5 ml) each cumin, coriander, cinnamon, smoked (or regular) paprika
  5. Pinch of sea salt or lemon juice, to taste
Garlic Herb Sauce
  1. 1/4 cup (60 g) hummus or tahini
  2. 1 tbsp (15 ml) lemon juice (1/2 lemon)
  3. 1 tsp (5 ml) dried dill (or 2-3 tsp fresh dill)
  4. 3 cloves garlic, minced
  5. Water or unsweetened almond milk to thin
  6. Sea salt to taste
  1. 50g cherry tomatoes, diced
  2. 1/4 cup (15 g) chopped parsley/coriander, minced
  3. 2 Tbsp (30 ml) lemon juice
  1. Preheat oven to 180'C and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. Boil/steam sweet potatoes till soft.
  3. Rub the parboiled sweet potatoes with a bit of olive oil and place face down on the baking sheet.
  4. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  6. NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
  7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Adapted from The Minimalist Baker
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