Mediterranean Sweet Potatoes

mediterranean sweet potato split open and topped with tzatiki, cucumbers, fresh dill and chickpeas on parchment.

5 from 4 votes

These Mediterranean Sweet Potatoes will help you achieve the most perfect caramelized and soft sweet potatoes. Then spruce it up with all of the Mediterranean toppings to take these potatoes from side dish to a full and hearty meal.

Prep Time30

Cook Time40

Total Time1 10

Course: dinner, Main Course, meal prep, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 458kcal

Author: Courtney Paige

Equipment

5-qt or larger Dutch oven
Cutting Board
Knife
Baking sheet
parchment paper
strainer
Mixing Bowl
Vegetable peeler
Measuring cups and spoons

Ingredients

3 medium-sized sweet potatoes
1 can chickpeas
extra virgin olive oil or olive oil spray
1 tsp paprika
1 tsp dill seasoning
3 tbsp butter
salt and pepper
1 tbsp fresh dill
pinch truffle salt optional
½ cup tzatziki sauce optional
½ cup diced cucumber optional
½ cup feta cheese crumbles optional
1 tbsp spicy honey optional
1 avocado, sliced optional

Instructions

First, let's prepare the crunchy chickpeas. Drain and rinse a can of chickpeas in warm water. Place a bowl underneath the strainer and let the chickpeas soak for 20-30 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
After soaking, it's time to remove the skin. You can eat chickpeas with the skin on, but a lot of people prefer them with the skin off. To remove it, hold each chickpea between your thumb and index finger. Then, pinch the skin off with your thumb and index finger on your other hand.
Place skinned chickpeas on a baking sheet lined with parchment paper. Then, coat with cooking spray or olive oil and toss with paprika and dill seasoning.
Bake for 25 minutes, mixing them up 2-3 times to prevent burning.
When the chickpeas are finished, set aside and lower the oven temperature to 350°F.
Next, we'll prep the sweet potatoes. Wash and dry the sweet potatoes and use a vegetable peeler to scrape off any blemishes.
Heat up water in a 5-qt Dutch oven over high heat. Once boiling, place the sweet potatoes in the water.
Boil the sweet potatoes for 10 minutes on high. Then, turn the stove off and let them sit in the pot for another 5-10 minutes.
Remove the sweet potatoes from the water and cut them ⅔ of the way through. Place a tablespoon of butter in each slit.
Grab your baking sheet and place the sweet potatoes on it. Bake in the oven at 350°F for 25-35 minutes or until sweet potatoes are caramelized and the potato is soft on the inside. You can use a fork or knife to determine this.
When the sweet potatoes are cooked, use a spoon to fill each one with roasted chickpeas.
Then, garnish them with your toppings of choice. I used feta cheese, truffle salt, diced cucumber, tzatziki sauce, fresh dill, avocado and spicy honey.

Notes

Store these baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate to avoid browning.

A good way to cut down on baking time for sweet potatoes is to boil them in water first. This softens them up, eases the cutting process, and allows for a quicker roasting time.

Nutrition