Mediterranean Baked Sweet Potatoes
This recipe comes from https://minimalistbaker.com. Click on the title to view the original recipe with full instructions.
- 4 medium sweet potatoes
- 1 400g tin chickpeas (rinsed and drained)
- 1/2 Tbsp olive oil
- 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
- 1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE
- 1/4 cup hummus (or tahini)
- 1/2 medium lemon, juiced (1 tablespoon juice)
- 3/4 teaspoon dried dill
- 3 cloves garlic, minced
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional)
- 1/4 cup cherry tomatoes (diced)
- 1/4 cup chopped parsley
- 2 tablespoons lemon juice
- Chili garlic sauce
Preheat oven to 200 degrees C and line a large baking sheet with a silicon baking sheet
Rinse and scrub potatoes and cut in half length wise.
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). Place in oven.
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 savouriness, lemon juice for freshness, and dill for a more intense herb flavour, if desired. (Note: If you are using tahini, just adjust the seasonings to accommodate the relative lack of flavour the tahini provides.)
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, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional).
Adjust number of sweet potatoes per person and slice into quarters instead of halves to speed cooking time if sweet potatoes are large in size.