Mediterranean Sweet Potatoes
Mediterranean Sweet Potatoes are packed with flavor! Oven-baked and topped with roasted chickpeas, a quick bell pepper salad, and creamy lemon dressing—so simple and delicious!
Servings: 4 servings (see note 1)
Cost: $10.36
Equipment
Ingredients
Sweet Potatoes and Topping
- 3 medium sweet potatoes 10 to 11 ounces each
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup chopped English cucumber
- 1 cup chopped cherry tomatoes
- 1/4 cup finely chopped flat-leaf Italian parsley
- 1/2 cup chopped roasted red pepper about 1 roasted bell pepper; I buy already roasted bell peppers
- 1/4 cup kalamata olives thinly sliced
- 1 lemon
- 1/4 cup feta cheese optional
Chickpeas
- 1 can chickpeas
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Dressing
- 1/2 teaspoon minced garlic
- 1/2 tablespoon fresh oregano finely chopped
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt not lite
- 2 tablespoons mayo full-fat
Instructions
- Preheat oven to 400°F. While oven is preheating, prep the sweet potatoes: Scrub potatoes, cut them in half (lengthwise), and place on a large sheet pan. Drizzle olive oil over them and rub oil onto both sides of the potatoes. Sprinkle about 1/2 teaspoon salt evenly over the flesh side of the potatoes, then place the potatoes flesh side down on the pan. Sprinkle about 1/4 teaspoon salt evenly over the skin of the potatoes. Bake 30–37 minutes (depending on the size of potatoes/preference for tenderness) or until the skin looks shriveled and potatoes are tender. A 5–6 ounce potato will cook in around 25–27 minutes, 6–8 ounce in around 30 minutes, and 9–11 ounce in around 33–37 minutes.
- Toss rinsed and drained chickpeas with olive oil, spices, (salt and pepper to taste) and place on a separate sheet pan. Cook at the same time as the sweet potatoes (bottom shelf), around 20–25 minutes.
- While the sweet potatoes bake, prepare the topping. In a large bowl, combine chopped cucumber, tomatoes, parsley, red pepper, and olives. Season to taste with salt and pepper and add 2 tablespoons lemon juice. Toss to combine.
- In a small bowl, add together all the dressing/sauce ingredients: minced garlic, chopped oregano, 2 tablespoons lemon juice, olive oil, Greek yogurt, and mayo. Whisk to combine. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk and set aside.
- Once sweet potatoes are fork-tender, remove from oven. Flip the potatoes flesh side up and smash down the insides a little bit with a fork. Divide roasted chickpeas, salad topping, sauce, and feta cheese equally among the potatoes. Enjoy immediately.
Notes
Note 1: The salad filling mixture is enough to overfill 3 full (11-ounce) sweet potatoes (6 halves) or lightly fill 4 full (11-ounce) sweet potatoes (8 halves). The serving sizes of this recipe greatly depends on the size of your sweet potatoes and how much topping you’re adding to each potato.
Storage: Store leftover sweet potatoes, chickpeas, and salad separately in airtight containers in the fridge. Keep the dressing in a small jar. Reheat sweet potatoes and chickpeas, then assemble before serving.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 7g | Protein: 4g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 705mg | Potassium: 217mg | Fiber: 1g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 1mg