Mediterranean Baked Sweet Potatoes

Me and my family have completely different tastebuds. However, surprisingly, we all ended up loving this! I am a picky eater that likes to eat more clean flavors, and my parents prefer more of a south indian style of cooking so it was fun to experience a match for us all.

The tomato and onion salad was familiar, and was a nice crisp addition. The hummus went so well with the dish (The “sauce” is so important for dishes like these!), and I have to say the cinnamon worked wonders alongside the rest of the spices with the chickpeas.

I thought the flavors complemented each other well, and immeidiately had to forward this recipe to other family members.

Thanks for sharing :)

This was so good! I found out about it through your weekly recipe inspiration email from a little while back.Thank you! 🫶

Lovely, quick , easy and delicious. It’s a favorite here!

Loved this recipe! Hearty, flavorful, and didn’t leave me feeling too full or weighed down. My one modification was baking the chickpeas on a separate sheet pan and finishing with a broil for extra crispness. I’m still not great at making crisp chickpeas but I needed extra oven time for them to crisp enough for my liking.

We love mediterranean flavors and this dish is great. A couple of notes for people who don’t know how to roast chickpeas – they must be dry. Dry, dry, dry. Drain ’em, rinse ’em, toss them in a dry towel, pat with a paper towel to remove all moisture before tossing with olive oil. Roast the sweet potatoes cut in two, get some oil on the cut surface and roast face down. Use a silpat or parchment paper to preserve all the caramelization on the potato. I raise the heat to 425. I use Tahini instead of hummus for more in-your-face sesame flavor – add extra garlic, salt and lemon to taste. The combination of the sweet potatoes, chick peas and the Tahini sauce is so good, it’s a super satisfying midweek supper and any leftovers are scarfed down the next day for lunch.

Not good. The canned chickpeas don’t roast properly, maybe because you are trying to roast them in the same pan as the sweet potato? Maybe because they’re canned? As others have mentioned the flavours in this recipe don’t go well together. The tahini sauce is too heavy for the sweet potato. The salad is a mismatch too. Not sure where all these good reviews are coming from …….the recipe doesn’t work.

This was delicious! My meat-loving family enjoyed it. The sauce was really tasty, the dish overall had great flavor. It was also filling and simple to prepare. I served with some naan bread and cucumber slices. Will definitely make again. Thanks for a great recipe!

these potatoes tasted like a dream. best meal ever.

Awsome dish very easy to make and great for left overs for lunch. Highly recommend with marinated chicken.

I think this is the first review I’ve ever left on anything, ever – this recipe was seriously that good…

Highly recommend doubling the chickpeas so you can snack on them to your heart’s content. If you’re feelin’ a little spicy, you can add a pinch of cayenne ;) 10/10 would eat again!

I have your cookbook and have been making this for a while now. It’s something that I crave if I haven’t had it for sometime. It is so satiating just love it. I have got all the ingredients ready so that I can make this for dinner tomorrow.

My husband and I loved this recipe! Since we like more protein, I halved the sweet potatoes and added two chicken breasts to the sheet pan. I just seasoned the chicken with the same seasoning as the chickpeas (minus the cinnamon). I also did without the onions (to save on cutting time) and the chili sauce (just don’t prefer it). We loved the combination of flavors! It is such a tasty, fast, and well-rounded dish and the best part – only a cutting board and one sheet pan were used, so easy clean up!

I really did not like this side dish. The flavors/texture did not complement each other. Cannot understand how people enjoyed this dish unless maybe if they’re vegan and don’t have many choices for dinner.

We were vegan for 12 years but no longer. My most favorite plant based recipe EVER is this one! I really could eat it every day, the flavors are more than the sum of their parts. I would double the chickpeas (so darn good) and use tahini instead of hummus and since I’m not partial to parsley, I used cilantro. I’ll still make this! I love your cookbook also. Oh, the crowning touch, the chile sauce! Thank you!

I’ve made this a few times now and it’s always delicious, so much flavour for very little effort!

It looked pretty, but the taste did not live up to its appearance. The flavors did not complement each other.

this was quick, easy and delicious. My very picky daughter even enjoyed it.

This was Great! It hit all my points, quick, easy, healthy and did I say QUICK! Thank you for sharing!

Hands down THE MOST DELICIOUS RECIPE!!!

Thankyou for this delicious recipe. I have made it several times now and my daughter has asked me to share it with her.

I made this recipe because we’re trying to eat more water-soluble fiber. I omitted the sauce, but made the sweet potatoes and toppings as directed. Even the kids liked it!

Who created this strange recipe? I’m not a novice to cooking but this dish is terrible! Hummus sauce, which is made from chickpeas, poured over backed sweet potato, which is not part of Mediterranean diet, covered by backed chickpeas. So redundant.
And this recipe got high marks by hundreds of people? No negative reviews? How strange. Something does not add up.

We just had it for dinner. We have just moved in our new house so I wanted to make something effortless but festive. This recipe for sweet potato now is in my keeper cookbook.

Oh SOOOOO good!!! The leftovers are equally good (just keep it all separate and throw together/heat in microwave before topping with the tomato salad). Why did I never think to cut my potatoes in half to speed up cooking?!?! Another winner!! Thank you Minimalist Baker ;)

Really enjoyed this, so much flavour, love the garlic.I didnt add any salt, I try not to use salt. This recipe was so easy and delicious .will definitely make this again. Thanks for a great recipe, btw I used avocado hummus,thats what i had in my fridge, turned out great

I am starting to feel convinced MB can not really *cook* at all. Please note that I did not say baking – I’ve had a lot of success with the baking recipes on MB. This recipe – along with many others – was downright awful. I made it exactly as written. First of all, let’s talk about how important it is to salt your vegetables. Zero salt on the sweet potato itself, as well as the chickpeas. A pinch?! Bland, bland, bland. The chickpeas were so chewy, they were almost inedible. The tahini/hummus sauce – I can’t believe 3 garlic cloves were recommended because I only put two and it was *overwhelming*. I am still tasting garlic 12 hours later! It needed much more lemon and a splash of olive oil to even taste remotely okay. The whole assembly itself was kind of a weird idea (I initially thought, Mediterranean sweet potatoes .. hmm), but I went with it because I needed to use up ingredients in my fridge.

This blog could use a few suggestions: first of all, please do us all a favor and get rid of all of these ads, or at the very least, pare them down. It’s so difficult to navigate the website. Second of all, read “Salt, Fat, Acid, Heat” and incorporate some basic cooking techniques. Third of all, if every single recipe suggests to basically “alter the recipe as you see fit with a little bit of this, a little bit of that” – listen, I get wanting to give people flexibility in their cooking, but you need to at least provide a good basis in the first place to work off of. We know we can do any of that if we want to. It seems like a convenient way to hide behind poor cooking technique.

My husband is usually in charge of cooking, but I take over when he’s busy. This was the perfect meal to cook when both of us were tired after work but still wanted something delicious and nutritious!

This recipe was a winner! It was delicious and full of incredible flavor. This will definitely be added to our supper rotation.

I made this as a side to lamb kebabs and wow.. it was pure delicious perfection. The sweet creamy with tangy tomato and parsley along with the nutty crunch of the chickpeas was an almost out of world experience.

I even hoarded the leftovers so I didn’t have to share the next day!

Honestly, I thought I wouldn’t like this because I’m not a huge fan of sweet potatoes. Well, I was wrong. This is delicious and I’m adding it to my regular lunch meal prep rotation. I used tahini instead of hummus for the sauce and an obscene amount of garlic. My husband is vegetarian and we struggle to find recipes we both like. If you cook the sweet potatoes cut side down (which I did accidentally), they taste like you cooked them on a BBQ which is actually pretty tasty.

Great recipe!

So delicious. This is one of my new favorite lunches. I did not have red onion or fresh herbs, so used green onion & dried parsley instead. Also, I added my dry spices to the chickpeas after cooking them – but that’s just how I usually make them. There are so many ways to use this meal (in wraps or over a bed of greens, for example.) Thanks!

So yummy!!! Thank you ❤️

I really enjoyed this! The chickpeas and sauce are a great filling for a wrap also.

This is a new favorite recipe for me! We added cucumbers to the tomato-parsley mixture, and also lined our bowls with kale and quinoa. Super tasty and healthy. Thank you for posting this recipe.

I don’t comment often on recipes online as I appreciate people who’ve invested the energy to give us a new dish.

This however, is the worst thing I’ve made in my 44 years on this planet. It is bitter/garlicky, just plain off putting.

Avoid this recipe like the plague. It’s absolutely horribly awful in every way possible.

Beautiful recipe!
I quartered the sweet potatoes, and added feta crumbles for serving.
My husband’s new favourite dinner, hands down!

Very tasty. I roasted the potatoes and chickpeas for 30 minutes. The roasting time was missing from the recipe.

So good!!! I made the sauce with tahini and instead of the tomato topping, I did pomegranates and feta. This is a keeper!

This was great! Loved the sweet and savory flavors together. I added some capers to the toppings for a tiny bit of salty. I’ll definitely put this in the dinner rotation!

This recipe was amazing!! I’m so happy I tried it. I made it on a night that nothing but sweet potatoes sounded good- and it was absolutely perfect. Super easy, great delicious flavors, and quite hands off for how delicious it was. :) Thank you for sharing!!! Your recipes are always amazing, and this one is no exception. If you’re reading this wondering if you should try it- DO IT!!!

Very good and easy to make!

This was absolutely phenomenal!! It is one of my favorite recipes of all time. Thank you!

Easy and Epic. I had been meaning to try this recipe for some time and I am SO GLAD that I did. Thanks for a great quick and easy recipe.

This is a delicious and easy dinner. We loved the flavor combinations and mediterranean inspiration.

Wanted a healthy lunch and to use up my sweet potatoes before they went bad & came across this recipe. It was so good! Loved the flavor pairings. I’m usually pretty basic when it comes to sweet potatoes, but this was a fun try. I detest chickpeas lol so I swapped for couscous (used the same spices). I’d definitely make this again and probably add some feta cheese next time.

I made this recipe. The flavor combinations didn’t work for me.

Delicious. I have tried many of your recipes and I have yet to try one I did not like. I made a directed except I eyeballed the ingredients for the parsley salad. I never would have thought to put lemon on a sweet potato. I meant to take a picture but after the first bite, the rest disappeared.

I made this, was tasty but the chick peas did come out a little dry.. but apart from that I’d make it again

I just finished making this and all the components were easy to make but I cannot see that anyone could make this in 5 minutes as stated. You have vegtables (sweet pot/garlic/lemon/tomatoes/onions to clean and cut, a sauce to make and the chickpeas to spice. My prep time was an hour and I work fairly quickly. That aside, I am excited to put it together and try it (later today). Thank you for this healthy and delicious recipe. Sorry I can’t rate as I haven’t eat it yet, the sauce is amazing though!

I loved this recipe. It was fun to make.I am new to Mediterranean cuisine. The sauce was definitely favorite part. Very creative recipe. The only bad thing was the chickpeas came out really dry. Not sure if that is how they are or I missed something. Thank you for the recipe.

We will definitely be making this again!
We pealed the baked sweet potatoes and sliced them before removing from the pan. Then we added a bed of shredded cabbage to the bowl before placing the potatoes slices on top. I accidentally doubled the spice measurements but the chickpeas were great and the lemon garlic Tahini sauce was the star of the dish!
Thank you for a spectacular meal!

I just made these today and they were delicious. I followed the recipe as it was and my taste buds couldn’t be more satisfied.

Amazing sweet potatoes! Our new favourite recipe!

I love it!!!!!! I made it yesterday, and I really enjoyed this meal. A change: I used a Greek yogurt-base sauce that I had already made the day before (Greek yogurt, salt, pepper, garlic, lemon, dry mint, and olive oil.) I loved some much how the garbanzo beans turn out; I think next time I will roast two cans, so I can have plenty.
I will make it again and again, for sure!

This is THE dish my very carnivorous son ASKS for!!! Served it to vegetarian friends and they said it was as good as eating in a restaurant! Full of different textures and flavors!!! The only thing I never get right is the hummus sauce. I always have to add water because it’s to thick and a dab of maple syrup (From Quebec, I add a touch of it every where! ;-) )because mine is always bitter. Maybe it’s the type of tahini I buy…
Thank you for all your wonderfull recipes!

Amazing! The only thing I have changed – added a feta (mixed with olive oil and zaatar) on the potatoes just in the end… So not vegan anymore – but so testy ! Thank you for the idea – saved my family dinner!

This is so good and so filling! I used just one large sweet potato and made 2 larger portions as a meal… I left out the tomatoes and it was still perfect. I will definitely be adding this to my rotation of vegetarian meals!

I love this unique combination of flavors! However, I’m not used to the strong flavor of raw garlic and will probably try garlic powder instead next time. Thanks for sharing your creative recipes!

Loved the recipe but the video shows adding a red onion to the topping which makes everything so much better. Unfortunately it’s left out of the ingredients, and I would have missed it entirely if I didn’t watch the video. It’s such a small request, but I’d love to see it added so when I come back to the recipe in the future I’ll be able to shop accordingly.

Thank you for the great recipe and the matching video!

This was wonderful! Only change I will make in future is to reduce the cinnamon a little bit. Thank you so much for kindly sharing your amazing recipes MB! I love your enthusiasm; always very inspiring and interesting. 😊

With great appreciation always,
Kelly in BC, Canada

This is a really simple, straightforward recipe that tastes good. I didn’t have time to cook our raw chickpeas so those didn’t get added, and we decided to skip the chili sauce. This is great as a main dish if you can add some tofu and veggies somewhere otherwise perfect for a side dish. I have never roasted sweet potato so quickly!

This is one of my all-time favorite recipes! I make it many times a year and have been making it for ages since I first tried it years ago. It just has such a good balance of flavors, textures, and colors + it’s healthy and nutritional, just everything you need in a meal.

I personally always use the tahini in the sauce instead of hummus and it’s so good I could marry it! Also usually I skip the parsley from the tomatoes and just use green onions for the topping but it’s just as nice.

This also made me change my mind about dill which I am so grateful for! Dill has become a staple in many of my dips and marinades because of this recipe. Great job and many thanks!

Made this tonight for dinner. It was so so good! My husband said he was going to put the hummus-sauce in his coffee, he loved it so much. Thx for the great recipe!

Absolutely delicious and easy to cook.

Really enjoyed this one! I topped with tomatoes, cilantro, pickled onions and vegan feta. Yum! I’ll definitely keep this one in rotation.

Wow! This was absolutely delicious. All the parts come together for one amazing outcome. The garlic hummus sauce balances out the sweetness of the potato while the roasted chickpeas add a yummy crunch. I love the tomatoes on top for a blast of freshness. 10/10 Will make again.

I’ve made this probably a dozen times now and I love it every time. It is so comforting, filling, and fresh. Thank you!!

This is one of my staple dinners. I love this recipe! Easy to make, very flavorful and easy to prep so all you have to do I bake the sweet potatoes.

This is such a great recipe that is quick and easy to make. The garlic herb sauce is sensational. I felt full and content after eating this tasty meal. I didn’t have any parsley so used coriander instead and was still delicious :) Thanks for sharing!

This was fantastic! I used tahini and added the cherry tomatoes and parsley. WOW! Definitely felt like some out of an Yotam Ottolenghi cookbook but so much easier. I will make this again and again and again for my vegan and non-vegan friends/family.