MEDITERRANEAN BAKED SWEET POTATOES

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Cook Time:

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About the Recipe

Ingredients

Allergens: Gluten free, lactose free, nut free


4 medium sweet potatoes 

1x 425 can chickpeas (drained and rinsed) 

1 ½ teaspoon olive oil 

½ teaspoon cumin 

½ teaspoon coriander 

½ teaspoon cinnamon 

½ teaspoon paprika (smoked or sweet 


Garlic Herb Sauce 


60 g hummus (or tahini) 

½ medium lemon (juiced) 

3 garlic cloves, minced 

Water 

Salt to taste 

Fresh chopped parsley to serve

Equipment needed:

oven

baking tray

baking paper

measuring tools

whisk

bowls

fork

knife

chopping board


Preparation


  1. Preheat oven to 200c and line a tray with baking paper 

  2. Rinse and scrub potatoes and cut in half lengthwise which will speed up the cooking time. 

  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a baking sheet.

  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size). Bake the sweet potatoes and chickpeas for about 25 minutes.

  5. Meanwhile, prepare your sauce. Chop garlic cloves finely. 

  6. Add together the garlic, hummus/tahini, lemon juice, and ½ teaspoon salt, into a mixing bowl and whisk to combine. Adding enough water to thin out the sauce so it’s pourable. Taste and adjust as needed.

  7. Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from the oven.

  8. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce and serve immediately