Mediterranean Baked Sweet Potatoes
Ingredients
Units
Scale
- 4 sweet potatoes, medium
- 15 oz can of chickpeas, rinsed & drained
- 1/2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- pinch of salt, or lemon juice
Garlic Herb Sauce
- 1/4 cup hummus
- 1 tbsp lemon juice (fresh)
- 1 tsp dried dill (or 2–3 t. fresh)
- 3 cloves garlic, minced ~ 1.5T
Toppings
- 1/4 cup cherry tomatoes, diced
- 1/4 cup parsley, minced
- 2 tbsp lemon juice
- chili garlic sauce, to taste (to spice it up a bit)
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
- Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
- Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
- Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
- 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 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.
- Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
- Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
- 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.
- Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!