Mediterranean Baked Sweet Potatoes
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
308 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Middle Eastern, Vegan
Mediterranean Baked Sweet Potatoes
Description
This recipe pairs oven-roasted sweet potatoes with chickpeas tossed in olive oil and a blend of spices including cumin, coriander, cinnamon, and paprika. Baking at 400°F until potatoes are fork tender and chickpeas golden brown achieves a combination of soft and crispy textures. Cutting potatoes lengthwise speeds cooking.
The garlic herb sauce made by whisking hummus or tahini with lemon juice, dill, minced garlic, and enough water or almond milk to thin creates a creamy, herbaceous dressing that cuts through the sweetness of the potatoes. This sauce is optional but adds depth and moisture.
Serving the sweet potatoes with optional diced cherry tomatoes, parsley, red onion, additional lemon juice, or chili garlic sauce allows customization in flavor and brightness. This dish fits well as a vegetarian main or side inspired by Mediterranean and Middle Eastern cuisines.
Adjust the number of sweet potatoes to the servings needed and choose organic when possible. Cutting potatoes into quarters will reduce roasting time. Nutrition estimates exclude optional toppings.
Ingredients
- 4 medium (~1/3 lb each) sweet potato
- 1 ounce chickpeas rinsed and drained, canned
- 1/2 Tbsp olive oil
- 1/2 tsp cumin smoked or regular paprika
- 1/2 tsp Coriander
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1 pinch sea salt optional, or lemon juice
GARLIC HERB SAUCE
- 1/4 cup hummus (or tahini)
- 1/2 medium lemon 1/2 lemon yields ~1 Tbsp juice, juiced
- 3/4 - 1 tsp dill or sub 2-3 tsp fresh per 3/4-1 tsp dried, dried
- 3 cloves garlic 3 cloves yield ~1 1/2 Tbsp or 9 g, minced
- water to thin, or unsweetened almond milk
- salt optional // I didn’t need any, sea salt, to taste
TOPPINGS optional
- 1/4 cup cherry tomato diced
- 1/4 cup parsley minced, chopped
- 3 Tbsp onion red, finely chopped
- 2 Tbsp lemon juice
- Chili garlic sauce
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). Transfer to the preheated oven and bake until the sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes.
- 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 or 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.
- 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, parsley, and red onion (optional) with lemon juice and set 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, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
- Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
Notes
- Adjust the number of sweet potatoes based on servings and consider organic for better quality and flavor.
- Cutting potatoes into quarters instead of halves will reduce baking time if they are large.
- This recipe is inspired by Mediterranean and Middle Eastern flavors, combining spices and sauces like hummus or tahini.
- Nutrition information does not include optional toppings and is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 308 | 15% |
| Carbohydrates | 54.7g | 18% |
| Protein | 10.9g | 22% |
| Fat | 6.1g | 9% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 400mg | 17% |
| Potassium | 609mg | 13% |
| Fiber | 11.9g | 48% |
| Sugar | 10.4g | 21% |
| Vitamin A | 18597IU | 372% |
| Vitamin C | 7mg | 8% |
| Calcium | 115mg | 12% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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