Mediterranean Baked Sweet Potatoes

Name: Mediterranean Baked Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes (about 1/3 lb each); 1 can chickpeas (15 ounce), rinsed and drained; 1/2 tbsp olive oil; 1/2 tsp each cumin, coriander, cinnamon, and smoked (or regular) paprika; 1 pinch sea salt or lemon juice (optional); 1/4 cup hummus (or tahini); 1/2 medium lemon, juiced (about 1 tablespoon juice); 3/4 to 1 tsp dried dill (or 2 to 3 teaspoons fresh); 3 cloves garlic, minced; water or unsweetened almond milk, to thin; to taste sea salt (optional); 1/4 cup cherry tomatoes, diced; 1/4 cup chopped parsley, minced; 3 tbsp finely chopped red onion; 2 tbsp lemon juice

Roasted sweet potatoes and spiced chickpeas under a garlic herb sauce and a bright parsley-tomato salad.

Serves 4 Prep 15 min Cook 25 min Total 40 min

Ingredients

For the baked sweet potatoes

4 medium sweet potatoes (about 1/3 lb each)
1 can chickpeas (15 ounce), rinsed and drained
1/2 tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, and smoked (or regular) paprika
1 pinch sea salt or lemon juice (optional)

For the garlic herb sauce

1/4 cup hummus (or tahini)
1/2 medium lemon, juiced (about 1 tablespoon juice)
3/4 to 1 tsp dried dill (or 2 to 3 teaspoons fresh)
3 cloves garlic, minced
water or unsweetened almond milk, to thin
to taste sea salt (optional)

For the toppings (optional)

1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
3 tbsp finely chopped red onion
2 tbsp lemon juice

A generous, colorful plate for a wine-and-oil day: soft roasted sweet potatoes piled with spiced chickpeas, a garlicky herb sauce, and a fresh tomato salad. It comes together on a single sheet pan while the sauce is whisked alongside.

Method

Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub the sweet potatoes and cut them in half lengthwise to speed cooking. To leave them whole, bake roughly twice as long, about 45 minutes to 1 hour.
Toss the rinsed and drained chickpeas with the olive oil and spices and spread them on the foil-lined baking sheet.
Rub the sweet potatoes with a little olive oil and place them face down on the same baking sheet (or a second sheet if needed).
While the potatoes and chickpeas roast, make the sauce by whisking all the sauce ingredients together in a bowl, adding just enough water or almond milk to make it pourable.
Taste and adjust: more garlic for zing, salt for savoriness, lemon juice for freshness, and dill for a deeper herb flavor.
Prepare the topping by tossing the tomato, parsley, and red onion with the lemon juice, then set aside to marinate.
Once the sweet potatoes are fork tender and the chickpeas are golden brown, about 25 minutes, remove them from the oven. Flip the potatoes flesh-side up and smash the insides down a little.
Top with the chickpeas, garlic herb sauce, and parsley-tomato salad, adding chili garlic sauce if you like. Serve immediately.

To keep it strict (oil-free)

Skip the olive oil and roast the chickpeas and sweet potatoes on parchment or a well-lined sheet, tossing with a splash of vegetable broth if they look dry. Use hummus rather than tahini in the sauce, and the dish keeps a strict fast.