Mediterranean Sweet Potatoes
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
3
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Calories
458 kcal
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Course
Side Dish, Main Course, Dinner, Others
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Cuisine
American
Mediterranean Sweet Potatoes
Description
This recipe centers around oven-roasted sweet potatoes paired with crunchy chickpeas that have been soaked and peeled to remove their skins for a smoother bite. The chickpeas are tossed in olive oil and spices before being baked to a crisp texture, which contrasts nicely with the tender, mild sweetness of the potatoes. Fresh and dried dill add herbaceous notes while paprika lends mild warmth. Optional additions like tzatziki, diced cucumber, crumbled feta, and sliced avocado introduce creamy, tangy, and fresh accents.
Cooking the chickpeas at a higher temperature first ensures maximum crispness and roasting flavor before lowering the oven heat to cook the sweet potatoes thoroughly. The sweet potatoes are cleaned and peeled of blemishes, then cooked until soft. Layering these components results in a dish with varied textures and Mediterranean-inspired tastes.
This dish can be served as a vegetarian main or hearty side. The bright flavors from fresh herbs and optional creamy toppings help balance the earthiness of the potatoes and chickpeas. It works well for lunch, dinner, or meal prep.
Storing leftovers in an airtight container keeps them fresh up to three days, but avocado should be added separately to prevent browning. Pre-boiling sweet potatoes can reduce overall baking time and ease cutting, speeding preparation.
Ingredients
- 3 sweet potatoes medium-sized
- 1 can chickpeas
- extra virgin olive oil or olive oil spray
- 1 tsp paprika
- 1 tsp dill seasoning
- 3 tbsp butter
- salt
- black pepper
- 1 tbsp dill fresh
- pinch truffle salt optional
- ½ cup tzatziki sauce optional
- ½ cup cucumber optional, diced
- ½ cup feta cheese optional, crumbled
- 1 tbsp honey optional, spicy
- 1 avocado optional, sliced
Instructions
- First, let's prepare the crunchy chickpeas. Drain and rinse a can of chickpeas in warm water. Place a bowl underneath the strainer and let the chickpeas soak for 20-30 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- After soaking, it's time to remove the skin. You can eat chickpeas with the skin on, but a lot of people prefer them with the skin off. To remove it, hold each chickpea between your thumb and index finger. Then, pinch the skin off with your thumb and index finger on your other hand.
- Place skinned chickpeas on a baking sheet lined with parchment paper. Then, coat with cooking spray or olive oil and toss with paprika and dill seasoning.
- Bake for 25 minutes, mixing them up 2-3 times to prevent burning.
- When the chickpeas are finished, set aside and lower the oven temperature to 350°F.
- Next, we'll prep the sweet potatoes. Wash and dry the sweet potatoes and use a vegetable peeler to scrape off any blemishes.
- Heat up water in a 5-qt Dutch oven over high heat. Once boiling, place the sweet potatoes in the water.
- Boil the sweet potatoes for 10 minutes on high. Then, turn the stove off and let them sit in the pot for another 5-10 minutes.
- Remove the sweet potatoes from the water and cut them ⅔ of the way through. Place a tablespoon of butter in each slit.
- Grab your baking sheet and place the sweet potatoes on it. Bake in the oven at 350°F for 25-35 minutes or until sweet potatoes are caramelized and the potato is soft on the inside. You can use a fork or knife to determine this.
- When the sweet potatoes are cooked, use a spoon to fill each one with roasted chickpeas.
- Then, garnish them with your toppings of choice. I used feta cheese, truffle salt, diced cucumber, tzatziki sauce, fresh dill, avocado and spicy honey.
Notes
- Store the baked sweet potatoes in airtight containers refrigerated for up to 3 days.
- Keep sliced avocado separate until serving to prevent browning.
- Boiling sweet potatoes before roasting softens them and reduces baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1 potato (with toppings) | |
| Calories | 458kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 821mg | 34% |
| Potassium | 470mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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