Mediterranean Baked Sweet Potatoes Recipe
If you asked that youthful looking person that you know, yes, the one who looks at least 6 years younger than their age, “how did you stay looking so young? What is your diet?” I can bet my bottom dollar that they will tell you that sweet potatoes are a part of their diet. Well, maybe not my bottom dollar, but I would be very surprised if they didn’t eat sweet potatoes AT ALL.
Not only are sweet potatoes packed with flavor and so eye catching, (I think just their incredible color is a convincing enough reason to eat them) they are filling and nutritious too.
Health Benefits Of Sweet Potatoes Explained
Cooking time: 30 min
What You’ll Need
- 4 medium sweet potatoes.
- 1 15-ounce can chickpeas, rinsed and drained.
- 1/2 Tbsp olive oil.
- 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika.
- Optional: Pinch of sea salt or lemon juice.
Garlic Herb Sauce:
- 1/4 cup hummus (or tahini).
- juice of 1/2 lemon (~1 Tbsp).
- 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh).
- 3 cloves garlic minced.
- Water or unsweetened almond milk to thin.
- Optional: Sea salt to taste.
- 1/4 cup cherry tomatoes diced.
- 1/4 cup chopped parsley, minced.
- 2 Tbsp lemon juice.
- Chili garlic sauce.
- Preheat oven to 400 degrees and line a large baking sheet with foil.
- Wash 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 almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
- 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.
- Also 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.
We hope you enjoyed this recipe! Let us know how it turned out by uploading an image on social media and tagging us @mapleholistics!
This recipe is so easy to prepare, and the best part is that there isn’t really much room for it to go wrong. It’s not like a cake in which one wrong ingredient means the whole thing is flopped. You can play around with this recipe. If there is a spice that you aren’t that fond of, feel free to leave it out. Likewise, if there’s a spice you really like, by all means, add it in.