MEDITERRANEAN BAKED SWEET POTATOES

Oven baked sweet potatoes loaded with a chickpeas, creamy tahini sauce, fresh tomatoes and parsley.

The sweetness of the sweet potatoes blends perfectly with the chickpeas and tahini-garlic sauce, and the lemony parsley tomato salad gives a zesty fresh finish.


Watch the video


INGREDIENTS

  • 1 large sweet potatoes, cut in half
For Chickpeas mix:
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cinnamon,
  • 1/2 teaspoon paprika
  • Kosher salt, to tatse
  • 1 tablespoon lemon juice
For the Tahini-Garlic sauce:
  • 1/3 cup hummus, store bought
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill
  • 2 cloves garlic, minced
  • 1 to 2 tablespoon water, to thin
  • Kosher salt, to taste
For the parsley-tomato salad:
  • 8 to 10 cherry tomatoes, cut in half
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 red onion, diced
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil

PREPARATIONS

Firstly, let’s bake the sweet potato:
  1. Preheat oven to 220 C.
  2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil. Cover with foil and bake for 45 minutes to 1 hour.
Now let’s prepare the toppings and sauce:
  1. In a small bowl, combine all the chickpeas mix ingredients and mix well. Set aside.

3. In a separate bowl, combine all the tahini-garlic ingredients and mix well. Set aside.

4. In a separate bowl, combine all the parsley-tomato ingredients and mix well. Set aside

Now let’s assemble:

5. Once sweet potatoes are fork tender, remove from the oven and transfer the potato to a serving plate. Then top with chickpeas, tahini-garlic sauce, parsley-tomato salad. Serve immediately.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


Published by thespatulaandwok

I am a wife and a mom to two adorable boys. I split my time between school pick-ups and the kitchen. I am also the cook and photographer behind the Spatula and Wok. I am not a professional chef, but i enjoy experimenting recipes and taking overhead tablescapes of sumptuous home cooking!

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