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Mediterranean Baked Sweet Potatoes with Chickpeas and Herb Sauce Recipe

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3.9 from 11 reviews

Mediterranean Baked Sweet Potatoes are a flavorful and nutritious dish featuring tender roasted sweet potatoes topped with spiced golden chickpeas, a creamy garlic herb sauce, and a fresh parsley-tomato salad. This vibrant recipe combines aromatic Mediterranean spices and bright lemon accents for a wholesome and satisfying meal perfect for a quick weeknight dinner or casual gathering.

Ingredients

Sweet Potatoes and Chickpeas

  • 4 medium sweet potatoes (~1/3 lb each)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked or regular paprika
  • Sea salt or lemon juice, optional

Garlic Herb Sauce

  • 1/4 cup hummus or tahini
  • 1/2 medium lemon, juiced (~1 Tbsp lemon juice)
  • 3/4 - 1 tsp dried dill (or 2-3 tsp fresh dill)
  • 3 cloves garlic, minced (~1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk (to thin sauce)
  • Sea salt to taste, optional

Parsley-Tomato Topping

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

Optional Garnishes

  • Chili garlic sauce

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with foil for easy cleanup.
  2. Prepare Sweet Potatoes: Rinse and scrub the sweet potatoes thoroughly. Cut each potato in half lengthwise to reduce baking time; if you prefer, you can bake them whole but this will take approximately 45 minutes to 1 hour.
  3. Season Chickpeas: Toss the rinsed and drained chickpeas with olive oil and the spices—cumin, coriander, cinnamon, paprika, and optionally sea salt or lemon juice. Spread them out on the foil-lined baking sheet.
  4. Bake Sweet Potatoes and Chickpeas: Lightly rub the sweet potatoes with olive oil and place them face down on the baking sheet with chickpeas, using a second baking sheet if needed. Bake in the preheated oven until the sweet potatoes are fork tender and the chickpeas are golden brown, about 25 minutes.
  5. Make Garlic Herb Sauce: While roasting, combine hummus or tahini, lemon juice, dried or fresh dill, minced garlic, and a bit of water or almond milk in a bowl. Whisk well to combine, thinning to a pourable consistency. Adjust seasonings to taste by adding more garlic, salt, lemon juice, or dill if desired.
  6. Prepare Parsley-Tomato Salad: Toss together diced cherry tomatoes, chopped parsley, red onion, and lemon juice. Let this mixture marinate while the sweet potatoes and chickpeas finish baking.
  7. Remove from Oven: When sweet potatoes are tender and chickpeas are crisp and browned (about 25 minutes), remove the baking sheet from the oven.
  8. Assemble the Dish: Flip the sweet potatoes flesh-side up and gently smash the insides to create a base. Top each sweet potato with the roasted chickpeas, drizzle with the garlic herb sauce, then spoon over the parsley-tomato salad.
  9. Add Optional Garnish: Finish with a drizzle of chili garlic sauce if you enjoy a little heat to complement the flavors.
  10. Serve and Enjoy: Serve immediately. For a heartier meal, consider adding side dishes like hummus, pita chips, baba ganoush, or Persian eggplant dip.

Notes

  • If you don’t have hummus, tahini makes a great sauce base substitute—just adjust seasonings accordingly because tahini has a milder flavor.
  • Cutting the sweet potatoes in half reduces baking time to about 25 minutes; baking them whole will take closer to 45–60 minutes.
  • Use dried dill if fresh isn't available; 3/4 - 1 tsp dried is equivalent to 2-3 tsp fresh.
  • The chili garlic sauce is optional but adds a spicy kick that pairs well with the creamy sauce and sweet potatoes.
  • You can substitute water with unsweetened almond milk to thin the garlic herb sauce for a creamier texture.
  • Sea salt is optional throughout as the canned chickpeas and hummus already contribute some saltiness—adjust salt to your taste.

Find it online: https://dishcooks.com/mediterranean-baked-sweet-potatoes-with-chickpeas-and-herb-sauce-recipe/