Sweet potatoes on the blog?? This calls for breaking news or at least a celebratory glass of champagne. As you all know, I’ve never been a huge sweet potato fan, but this recipe from A Couple Cooks has shown me the light. Thanks to a little push from my friend Lisa and my love of all things Mediterranean, I bring you these (not at all authentic, but still delicious) Mediterranean-style sweet potatoes.
Time-wise, I usually shy away from sweet potatoes on a weeknight, but cutting the sweet potatoes before cooking helped to get this dinner on the table in 30 minutes flat. The simple recipe, but not so simple flavor was a huge win for team sweet potato. Given the above discussion, I’d like to think our relationship is moving in the right direction. As listed this recipe is not vegan, but if you are vegan (read: have more will-power than I do) just omit the Greek yogurt + feta and/or check the link to the original recipe below. I used this hummus for the sauce, but feel free to use your favorite and adjust the seasonings as necessary. Also, about this tahini kick…it’s not over. Sorry I’m not sorry.
I am however, sorry for the silence lately! The past few weeks have been at tad stressful. Not any one big thing, just those pesky little things that pile up. That being said, it’s amazing what a good workout will do for your sanity. Whenever I call my mom stressed out, she always says “stop what you are doing and go exercise.” It always feels like terrible advice at the time, but afterwards somehow all is right in the world. Next time life gives you lemons, carve out some time to take your pup for a run/ walk, pop in a yoga tape, or just put on some music and dance. Your mind and body will thank you!
- 2 sweet potatoes, scrubbed and sliced in half lengthwise
- 1 (15-oz.) can chickpeas, rinsed and drained
- ½ tablespoon olive oil
- ½ teaspoon each cumin, coriander, cinnamon, smoked (or regular) paprika
- ½ cup cherry tomatoes, diced
- ½ cup fresh parsley, minced
- Juice of 1 lemon (about 4 tablespoons)
- ¼ cup hummus
- Juice of ½ lemon (about 2 tablespoons)
- 1 ½ teaspoons dried dill
- 3 cloves of garlic, peeled and roasted
- 2 tablespoons plain Greek yogurt
- 2 tablespoons feta cheese, crumbled
- Unsweetened almond milk (or milk of choice), as needed to thin
- Sea salt and pepper, to taste
- Preheat oven to 400 ˚F and line a very large baking sheet with foil. Rub sweet potatoes with a little bit of olive oil and place cut face down onto baking sheet. Toss chickpeas with ½ tablespoon olive oil and spices. Add chickpea mixture and 3 cloves of peeled garlic to the baking sheet with the sweet potatoes. Bake for 25-30 minutes until sweet potatoes are fork tender and chickpeas are golden brown.
- While the sweet potatoes, chickpeas, and garlic are roasting, combine the tomato, parsley, and lemon juice in a small bowl and refrigerate to marinate.
- To make the sauce, add all ingredients to a mixing bowl and whisk to combine. Add just enough almond milk to achieve a pourable consistency. Taste and adjust seasonings as needed.
- To serve, flip potatoes flesh-side up and smash down the insides. Top with chickpeas, garlic herb sauce and parsley-tomato garnish. Serve immediately.
- Serves 4.