Mediterranean Baked Sweet Potatoes

These baked sweet potatoes are a vibrant and flavourful meal that combines tender, roasted sweet potatoes with seasoned chickpeas and a tangy garlic herb sauce. The warm spices, like cumin and smoked paprika, pair perfectly with the natural sweetness of the potatoes, while the creamy sauce and fresh toppings add a delicious, Mediterranean-inspired twist. Whether you enjoy them as a main dish or a hearty side, these baked sweet potatoes are sure to satisfy your cravings for a wholesome and satisfying meal.

Mediterranean Baked Sweet Potatoes

4 medium sweet potatoes
1 15-ounce can chickpeas (rinsed & drained)
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked paprika
1 pinch sea salt or lemon juice (optional)

Garlic Herb Sauce
1/4 cup hummus (or tahini)
1/2 medium lemon, juiced 
3/4 – 1 tsp dried dill
3 cloves garlic, minced
Water or unsweetened almond milk (to thin)

Optional toppings: sea salt, 1/4 cup cherry tomatoes (diced), 1/4 cup chopped parsley (minced), 3 Tbsp finely chopped red onion, 2 Tbsp lemon juice, chili garlic sauce
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Preheat oven to 400 degrees F. Line baking sheet with foil. Rinse & scrub potatoes & cut in half length wise or bake whole. Toss rinsed & drained chickpeas with olive oil, spices & place on a foil-lined baking sheet. Rub sweet potatoes with a bit of olive oil, place face down on the same baking sheet. Transfer to preheated oven & bake until sweet potatoes are fork tender & chickpeas are golden brown, roughly 25 minutes.

Prepare your sauce by adding all ingredients to a mixing bowl & whisking, only adding enough water or almond milk to thin so it’s pourable. Add more garlic for more zing, salt for savouriness, lemon juice for freshness, & dill for a more intense herb flavour.

Once sweet potatoes are fork tender & chickpeas are golden brown, remove from oven. For serving, flip potatoes flesh-side up & smash down insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, & chili garlic sauce. Serve!
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