Mediterranean Baked Sweet Potatoes

March 11, 2016

Hi, guys!

How have you been doing? I know some people are too happy with the weather these days. Pretty flowers, sunny day and all spring related is everywhere. Hmm, who doesn’t want that? I mean, unless you want to be frozen for the rest of your life. 😛

I only feel one thing today – I feel so happy and thrilled that I am co-hosting this week’s Fiesta Friday with the lovely Apsara of Eating Well Diary. My co-host has a lovely blog full of delicious recipes. You might want to give her a visit and start a chitchat with her if you haven’t already.

Are you ready to party? I am. I’ll be at Fiesta Friday # 110 with the talented Angie, my fellow co-host, Apsara and the amazing FF crowd. If you are new to Fiesta Friday, please read the guidelines. What are you waiting for? 😀

Baked sweet potatoes topped with roasted chickpeas, a killer garlic herb sauce and parsley-tomato garnish. Healthy. Vegan. Gluten Free. 

Mediterrenean Baked Sweet Potatoes - TNSCC 3

So this sweet tooth craves for something healthy once in a while. And sometimes, a craving for a certain ingredient leads to a crazy search for recipes.

This is the continuation of the chickpeas craving I had weeks back. I have to say that I am thankful for that craving because that brought me to finding this mouth-watering recipe.

Mediterrenean Baked Sweet Potatoes - TNSCC 1

The recipe might sound fancy, but it is easy to prepare. This is suitable for vegan and gluten-free eaters. And I don’t think that I have to mention that this is healthy. But I just did, didn’t I? 😀

Roasting the sweet potatoes and the chickpeas is the torturing part, but the good thing is you can prepare your sauce and topping while the oven is doing its thing. Now, I must warn you about the sauce – it is superb! And I am serious! I think it will be a pretty dressing, too.

Mediterrenean Baked Sweet Potatoes - TNSCC 2

Let’s get on to the recipe, shall we?

Mediterranean Baked Sweet Potatoes

Ingredients:

  • 4 sweet potatoes (about 140 g each) or 2 of about 22o g each
  • 1 15-ounce tinned chickpeas, washed and drained
  • 1/2 tbsp olive oil
  • A pinch of cumin powder
  • A pinch of coriander powder
  • A pinch of cinnamon powder
  • A pinch of paprika
  • A pinch of salt

For the garlic herb sauce:

  • 1/4 cup hummus (want to try my Easy Microwave Hummus?)
  • 1 tbsp fresh lemon juice
  • 3 tsp fresh dill (or 1 tsp dried)
  • 3 cloves garlic, finely minced
  • Water, to thin the sauce

For the toppings: 

  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400 F. Line 2 baking sheet (or 1 large baking pan that will fit both chickpeas and sweet potatoes) with foil and set aside.
  2. Rinse and scrub the sweet potatoes. Cut in half length wise.
  3. In a bowl, place your washed and drain chickpeas and add olive oil and the rest of the spices. Place in the prepared baking sheet.
  4. Rub little olive oil on the sweet potatoes and place cut side down on another baking sheet (or same baking sheet with the chickpeas when there’s enough space).
  5. Roast the sweet potatoes and chickpeas for 30-45 minutes, depending on the size of the sweet potatoes. When they are fork-tender, they are done. The chickpeas might cook faster, so keep an eye on them.

Meanwhile, let us prepare the sauce and the topping.

  1. In a small bowl, add all the ingredients for the sauce except water.
  2. Slowly, add water and see if the texture is fine with you. You just want your sauce to be pourable. Do a taste test and adjust the seasoning if desired. Keep until ready to be used.
  3. For the topping, mix everything in another bowl and set aside to marinate.

To serve,

  1. Flip the potatoes, flesh side up and smash down the insides with a fork or spoon. Just a little.
  2. Top with chickpeas, sauce and the tomato-parsley topping.
  3. Serve immediately.

Notes:

If you are roasting the chickpeas and sweet potatoes together, it would be easier to place the chickpeas in a separate foil (since there is a possibility that they would cook quicker than the potatoes) with the sides overhanging so it would be easier to take them out. So it’s like you created a square aluminum baking foil. 😀

In the garlic herb sauce, tahini can be used instead of hummus, but make sure so adjust the ingredients until it tastes good to you. 

Source Recipe: Mediterranean Baked Sweet Potatoes by Minimalist Baker

Happy Fiesta Friday!

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