Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet PotatoesIngredients:

4 medium sweet potatoes

1 tin of chickpeas, rinsed and drained

1/2 tbsp olive oil

1/2 tsp of each of the following: cumin, coriander, cinnamon, paprika

Pinch of sea salt

Garlic Herb Sauce:

1/4 cup tahini

Juice of 1/2 lemon

1 tsp dried dill

3 cloves garlic, minced

Water to thin


1/4 cup cherry tomatoes, diced

1/4 cup chopped parsley, minced

2 Tbsp lemon juice



  • Preheat oven to 200 degrees and line a large baking sheet with foil.
  • Rinse and scrub potatoes and cut in half-length wise.
  • Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  • Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet. Cook for 25 minutes.
  • Prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed – Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
  • Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  • For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.



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