Sweet potatoes are a favorite in my kitchen, not only because they’re delicious but also because they’re incredibly versatile. From savory to sweet, they bring a warmth and richness to any meal.
Whether you’re looking for a comforting dinner or something a bit more adventurous, these sweet potato recipes will hit the spot. Get ready to enjoy a mix of flavors that are both healthy and easy to prepare.
Let’s cook up something amazing with sweet potatoes tonight!
Steps
- Preheat your oven to 400°F (204°C) and line a large baking sheet with foil. Wash and scrub the sweet potatoes, then cut them in half lengthwise to reduce cooking time, or leave them whole for longer baking.
- In a bowl, mix rinsed and drained chickpeas with olive oil, cumin, coriander, cinnamon, paprika, and a pinch of sea salt or lemon juice. Spread the chickpeas on the prepared baking sheet.
- Lightly coat the sweet potatoes with olive oil and place them cut-side down on the baking sheet. Bake in the preheated oven until the sweet potatoes are tender and the chickpeas are golden brown, about 25 minutes.
- While the potatoes and chickpeas are roasting, prepare the garlic herb sauce. Combine hummus (or tahini), lemon juice, minced garlic, dried dill, and a bit of water or almond milk to thin. Adjust seasoning with additional garlic, salt, lemon juice, or dill as desired.
- For the parsley-tomato topping, mix diced cherry tomatoes, chopped parsley, red onion (optional), and lemon juice in a bowl. Let it marinate while the baking finishes.
- Once the sweet potatoes are tender and chickpeas are ready, remove them from the oven. Turn the sweet potatoes flesh-side up, gently mash the insides, and layer with chickpeas, garlic herb sauce, parsley-tomato salad, and optional chili garlic sauce before serving.
Ingredients
- 4 medium sweet potatoes (~1/3 lb each)
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked or regular paprika
- Pinch of sea salt or lemon juice (optional)
- 1/4 cup hummus or tahini
- Juice of 1/2 medium lemon (~1 tablespoon)
- 3/4 to 1 teaspoon dried dill (or 2-3 teaspoons fresh dill)
- 3 cloves garlic, minced (~1 1/2 tablespoons or 9 grams)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional)
- 1/4 cup cherry tomatoes, diced
- 1/4 cup parsley, minced
- 3 tablespoons red onion, finely chopped
- 2 tablespoons lemon juice
- Chili garlic sauce
Nutritional Values
Calories: 1232 | Carbohydrates: 218.8 g | Protein: 43.6 g | Fat: 24.4 g | Saturated Fat: 2.8 g | Polyunsaturated Fat: 7.2 g | Monounsaturated Fat: 8.8 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1600 mg | Potassium: 2436 mg | Fiber: 47.6 g | Sugar: 41.6 g | Vitamin A: 74388 IU | Vitamin C: 28 mg | Calcium: 460 mg | Iron: 10 mg
FAQ
- Can I use another type of potato instead of sweet potatoes?
- While this recipe is designed for sweet potatoes, you can substitute them with regular potatoes if preferred. However, the flavor profile will change, as sweet potatoes offer a unique sweetness that complements the other ingredients.
- What can I use if I don’t have hummus for the garlic herb sauce?
- If you don’t have hummus, you can substitute it with tahini. Keep in mind that tahini has a different flavor, so you might need to adjust the seasonings, such as salt, lemon juice, and garlic, to suit your taste.
- How can I speed up the cooking time for this dish?
- To reduce the cooking time, cut the sweet potatoes into quarters instead of halves. This will allow them to cook faster. Additionally, make sure the oven is preheated to the correct temperature before baking.
- Is it possible to make the dish in advance and reheat it?
- While this dish is best enjoyed fresh, you can prepare the components in advance. Store the baked sweet potatoes, roasted chickpeas, and sauce separately in the refrigerator. Reheat the sweet potatoes and chickpeas before assembling with the sauce and toppings.
- Can I customize this recipe with additional toppings?
- Absolutely! This dish is highly customizable. Feel free to add toppings like avocado, feta cheese (if not vegan), or a sprinkle of your favorite spice blend to make it your own.
Tips
- Speed Up Cooking Time: To ensure your sweet potatoes cook faster, cut them in half lengthwise before baking. Alternatively, if they’re on the larger side, slice them into quarters.
- Enhance the Garlic Herb Sauce: If you don’t have hummus on hand, substitute it with tahini. Just be sure to adjust the seasonings to make up for the milder flavor of tahini.
- Customize to Your Taste: When preparing the garlic herb sauce, taste as you go and adjust the seasonings to suit your preference. Add more garlic for extra zing, salt for savoriness, or lemon juice for a refreshing touch.
- Prepare Toppings in Advance: Create the parsley-tomato topping while the sweet potatoes and chickpeas are roasting. This will allow the flavors to meld together as they marinate.
Equipment
- Large Baking Sheet
- Foil (Aluminum Foil)
- Mixing Bowl
- Whisk
