Mediterranean Sweet Potatoes
Mediterranean Sweet Potatoes packed with flavor, oven-baked and topped with roasted chickpeas, a quick salad, and creamy lemon dressing.
Equipment
- Large sheet pan (15" x 21")
Ingredients
Sweet Potatoes and Topping
- 3 medium sweet potatoes 10 to 11 ounces each
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 cup chopped English cucumber
- 1 cup chopped cherry tomatoes
- ¼ cup finely chopped flat-leaf parsley
- ½ cup chopped roasted red pepper about 1 roasted bell pepper
- ¼ cup kalamata olives thinly sliced
- ¼ cup feta cheese optional
Chickpeas
- 1 can chickpeas
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Dressing
- ½ teaspoon minced garlic
- ½ tablespoon fresh oregano finely chopped
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt not lite
- 2 tablespoons mayo full-fat
Instructions
Cooking Instructions
- Preheat oven to 400°F. Prep the sweet potatoes: Scrub potatoes, cut in half lengthwise, drizzle olive oil, sprinkle salt, and bake for 30–37 minutes.
- Toss chickpeas with olive oil, spices, season with salt and pepper, and bake on a separate sheet pan for 20–25 minutes.
- Prepare the topping by combining cucumber, tomatoes, parsley, red pepper, and olives in a bowl. Season with salt and pepper, add lemon juice, and toss.
- Combine dressing ingredients in a small bowl, whisk to combine, season to taste, and set aside.
- Once sweet potatoes are tender, remove from oven, flip flesh side up, smash slightly, divide toppings and serve immediately.
Notes
The salad filling mixture is enough to overfill 3 full (11-ounce) sweet potatoes or lightly fill 4 full (11-ounce) sweet potatoes. Leftovers can be stored separately in airtight containers.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 7gProtein: 4gFat: 35gSaturated Fat: 6gCholesterol: 16mgSodium: 705mgPotassium: 217mgFiber: 1gSugar: 4gVitamin A: 704IUVitamin C: 31mgCalcium: 100mgIron: 1mg
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