Mediterranean Baked Sweet Potatoes

Oh my goodness! These came out delicious! Thank you for a superb recipe. I only increased spices (around 1/4 tsp more) and also added red chilli powder. Pakistani love spices!

I made this and it was so good! It’s definitely a dish I will make again and again! So tasty, thank you :)

Loved it!

My daughter’s getting married in the spring and she’s asked me to make something that would set off the featured menu item; roast pig. This is it! I’ve tried it (I don’t even like sweet potatoes) and it must be the garlic and dill – this can’t fail.

Thank you!

Thought it was 5 stars the first time ?

Love, love, love! Really takes the natural flavors of each of these ingredients and enhances and transforms them. Absolutely delicious.

This is our favourite meal to make! We have made this dish a couple times a month, for the last three years. We use yellow (light) flesh sweet potatoes instead of yams and green onion instead of parsley. BF and I have slight variations in spices, I stick to the recipe and he wings it. This recipe is easy and so so delicious!

My boyfriend and I are giving a vegan diet a try. And let me tell you, we are pleasantly surprised! All of the food we have made so far has been so immensely packed with flavor, filling, and satisfying—no animals harmed.

That said, this recipe has 100% made our “will make again” list! It’s got to be the easiest one we’ve tried yet, which is great for two busy college students like ourselves. Not only is it easy, but it’s also filling and packed with flavor. I am normally not a tomato fan, but this presented them in a way that had me savoring each bite.

Thanks for the lovely recipe! We will be back :)

I cooked this dish for a vegan friend, and it was a smash hit, both with her and one of her carnivorous friends. Best of all, it was so easy to make. Thank you very much. Aviott, Vienna, Austria

I loved this! We eat stuffed sweet potatoes about once a week so this was a nice change-up! The toppings were super fresh and herbaceous. The only thing I would do next time is make more of both the sauce(I used tahini) and tomato-parsley mixture, as we loved both so much. Will definitely make again!

Had to switch to all purpose seasoning but tastes amazing lovely contrast with the spicy chickpeas, sweet potato, and cool sauce!

Loved this recipe! Thank you for the great quick dinner!

This is one of my go-to meals now. I almost always have everything on hand to make it. It’s quick, easy and combines many of my favorite flavors. Roasting the sweet potatoes ahead of time makes it even faster for my busy weeknights running kiddos around. I change it up from time to time, sometimes adding zucchini that I roast alongside the chickpeas or some quinoa for even more nutrition, but more often than not I have it as written because it’s just great as-is. Thanks for putting so much goodness out into the world!

Forgot to give our rating!!

This was fantastic and so simple to make! I added diced avocado to the tomato/parsley topping and used lime juice in place of lemon. Definitely worth a repeat.

I made this tonight, it is SO amazingly good!! Followed the recipe just about exactly, it’s a perfect, no guilt meal. I took a pic of my dish, it looked so good!! Thank you!

Made and tweaked with what I had after a long day at work.
Baked sweet potato,
Tinned chickpeas, didn’t roast,
Leftover cooked chicken,
Creme freche,
Cherry tomato, lemon juice, fresh basil leaves.
Added ground pepper and garlic salt.
It was divine.
Thank you.

This was so delicious! Both my husband and I loved it! No tomatoes and parsley, but the chickpeas and garlic herb sauce were all it needed (this time).

I have been wanting to make these sweet potatoes for some time now, and finally had the chance today when I had to scrape together dinner based on what we already had in the house (busy weekend, did not get to go to the grocery). I had every ingredient on hand except fresh parsley, so I used dried parsley and it worked just fine. I thought they were delicious and my hubby, a sworn carnivore and semi-reluctant eater of vegan fare, loved them too. I loved the crunchiness of the roasted spiced chick peas with the softer texture of the sweet potatoes. The garlic herb sauce (I used hummus and tahini because, why not) and tomato were the perfect toppings. A very satisfying meal indeed!

Excellent, easy, and fast. I will definitely be making this again soon! I put in an extra clove of garlic and used Caraway seed instead of dill because we were out. It was delicious! My partner and I are looking forward to having the leftovers for lunch tomorrow.

Absolutely delicious! I’ve made this several times now and it’s the perfect meal! I also add chicken. Thank you for all your delicious and healthy recipes!

This was so delicious! I had to improvise a sauce (mayo, milk, lemon juice, hot sauce, chili powder, crushed red pepper flakes) because the ingredients your recipe called for, but it was absolutely yummy. Even my 15yo daughter who isn’t really a sweet potato fan, listened to me when I suggested she try the three together – sweet potato, chick peas, and sauce – in the same bite. I will return to this often. Thanks for such an easy and delicious meatless dish.

I made this for a weekday family meal. I chose to make some modifications to better fit my family and ease of eating. I instead chopped the sweet potatoes and roasted them as bite sized pieces. I cooked some wild rice, and used some left over falafels as well. Having the sweet potatoes small made eating them a lot easier and we weren’t, therefore, chasing chickpeas across our plates! Of course the presentation wasn’t as beautiful, but all the flavours remained the same. The sauce was great and I used tahini instead of hummus, as I felt there was plenty of chickpeas in the meal. It was simple to make as the oven did most of the work. My family devoured it, and my father who was over working, chose to stay for supper instead of going home to see what mom was making!

Such a great meal! It did not take long to cook at all, and my husband (an avid meat-eater) loved it. Thank you!

I loved this! Super easy and satisfying. I want to try the sauce with hummus rather than tahini next time. I also replaced chic peas with Brussel sprouts. Super delicious would recommend to plant based eaters!

Made this for dinner tonight for my picky vegan boyfriend tonight. He said he wasn’t hungry but would try it as I made the effort. His only comment was that it would have been great with some more heat. His plate was clean!!! Next time I’ll add chilli. I thought the recipe was easy to follow and was absolutely delicious and filling. Left overs for tomorrow and just can’t wait to have for lunch. Thanks for the wonderful recipe.

This might be the highest Deliciousness-to-Difficulty ratio I have ever encountered in a meal. The chickpeas make such a wonderful side dish to the sweet potato — all I added was some roasted spinach, and it felt like a surprisingly well-rounded, hearty meal despite being so simple. This recipe was truly really easy to cook, so healthy, and CHEAP to shop for, too! I skipped the dill and parsley because I just did not feel like buying herbs, and it was still plenty flavorful :)

Absolutely delicious!
Thanks for the idea. The flavors blended together perfectly.

I made this for Thanksgiving Eve dinner and everyone loved it. I did double the tomato and parsley topping, and next time I would double the hummus sauce as more would be better. It is for sure a keeper recipe.

I made this tonight and it was a big hit. Since I had no oven available to me this evening, I cut up the sweet potato into large chunks and steamed them stovetop with a touch of water and olive oil. I pan-roasted the chickpeas with all the herbs and spices. I used the hummus along with a big tablespoon of peanut butter, and the garlic, herbs and spices to make the sauce. I had the cherry tomatoes but no fresh parsley unfortunately, but used dried parsley. Flavors were bursting, great textures, a really delicious and filling dinner, perfect for a cold night. Thank you for the great recipe!

I am addicted to this recipe! I eat this at least once a week and could eat it every day it is so yummy

This was delicious! I made it in a scramble last night when I realized I was totally prepared for Thanksgiving but forgot about the meals leading up to Thanksgiving. Ugh. The recipe was easy, used ingredients that were already in the house, and was so, so flavorful. Thanks for saving our Tuesday night!

Delicious. Such a flavorful combination. I added a used tahini for the sauce and added a little dill pickle juice to intensify the flavor and cayenne pepper for a little kick.

Delicious

This was fantastic! I made it exactly as written except I cut the sweet potatoes into thinner pieces so they would cook faster. This is the best new recipe I have tried in quite a while and I will definitely make it again. My best friend and I both went back for seconds.

This was SO delicious!!! It will definitely become a regular for me. I didn’t have any hummus, so I used the tahini version instead. Definitely needed more lemon, garlic, and salt, but was SO delicious! The fresh parsley on top is a must – really livens it up. I like heat, so I added some Trader Joe’s Zhoug Sauce (if you’ve not tried, get some asap!!) to the top as well, and the flavor mixed perfectly. Thanks for the delicious new addition to my recipe collection!

We had this fantastic recipe tonight. Delicious! Our sweet potatoes took longer to cook so we had to take the chickpeas out for a while. I don’t even like sweet potatoes very much, usually!

So good! Cooking the sweet potatoes face side down gives them a nice caramelized glaze. I added a touch of red onion to the salad. Thanks for the recipe!

We made this for a dinner of mixed vegans and non-vegans. Everyone loved it! I’m slow at cooking and usually it takes me way longer than the estimated time to finish preparing a meal. But this one I can truly finish in 30 minutes, so it has entered the dinner rotation.

On an especially busy week, I’ll make a double portion of the salad and sauce. I save it in the fridge so that the second day we eat this I only have to bake some fresh sweet potatoes and the meal is ready!

Just made this for dinner (with a few spice substitutions). Delicious fall meal idea and super easy to make! I added pan fried red peppers and goat cheese as well. I will definitely make again, as well as the sauce for other dishes.

This is AMAZING!! The tahini base is so good I don’t even want to try the hummus one. I use the oil/spice leftover from coating the chick peas to rub the sweet potatoes, which I find gives the sweet potatoes even more flavor. This keeps really well too, just store the pieces separately and combine when ready to eat. I always run out of tomatoes first because they’re so good. Honestly the smoky plus crunchy plus sweet ticks off all the boxes — a real winner!

This is literally my favorite meal ever! I’m a bit lazy and mash the sweet potato with the spices, tops with the garlic hummus sauce, and add broccoli with Lemmon juice. I made this for myself like 5 days a week. And it’s super good for weight loss!

This is honestly so delicious and easy!! While making it I realized I didn’t have chickpeas but cooked up some quinoa instead and it was still great.

This is the most delightful way I’ve ever eaten sweet potatoes! I loved the crunchiness of the spiced chickpeas, the sauce, and the marinated toppings. I used tahini as the base of the sauce, and it did require more garlic, lemon juice, and a little salt to bring out the flavor. When I have a little more time I’ll make the hummus. For the toppings I chopped up a tomato, used dried parsley and fresh basil because that’s what I had on hand. I didn’t have any chili garlic sauce, but it was amazing just with these ingredients marinated in lemon juice. Thank you for this gourmet recipe!

Quick, easy, and delicious!! The garlic + dill + lemon + tahini combo is BOMB! I left out the cumin and subbed cilantro for the parsley. Soooo gooood.

Excellent Recipe! I love the flavor combination & the ease of this. Realized I didn’t have coriander & was out of cinnamon when I started making this & it was still wonderful. Recipes like this – where you can use things you have on hand – make me extremely happy. Also, once dressed nicely on a plate, it looks like you worked a lot harder than you did (which is always a plus)! I used tahini for the garlic herb sauce & it was great. Also, this method of cooking sweet potatoes is a winner!

This is amazing! I just made it, the combination of flavours is perfect! Thanks so much for this recipe, a new favourite for sure!!!

OOOOOOPPSS!!!

I failed to complete the rating part w/my original commentary – so please count this as Part 2.
ALSO – I had enough for a 2nd round of this dish and decided to use SALSA because I forgot to go pick up some tomatoes and WOW!!! That’s yummy too!! I do enjoy how versatile this dish is, thanks again!

This recipe is amazing! I think my husband and I have made it every couple of weeks since finding it. It comes together really easily and quickly, AND it’s healthy and delicious! I like to add just a bit of olive oil, salt, and pepper to the tomato and parsley mixture – it ends up like a light tomato salad that goes all over the potatoes. Thank you for creating this dish!

My husband balked when I told him that upon returning home from the hospital he would be following an anti-inflammatory diet. This was the first recipe I used, and he is totally sold. The flavors, textures and overall visual presentation are just amazing. I had tahini on hand and used that and it was great. I’ll be making this again and again.

super yummy! was craving some kind of dish with sweet potatoes and this recipe came up, made it for my fiancé and me and we both loved it! i had to cut down on the lemon because my fiancé has stomach problems with too much acidity but it turned out delicious anyway, such a lovely balance of flavors and healthy too! definitely will be making this recipe regularly from now on

Alright, I gave this one a try and I think my head may explode from all the yumminess!!!
First – out of tomatoes so I added raw onions to the parsley/lemon juice mixture.
Second – I encourage everyone to play with flavored hummus for the sauce!!! I used jalapeno and HOLY COW!!!
Third – My chickpeas roasted too fast so I’ll have to work w/my oven.
Finally – this was a great food adventure!

Thanks so much for sharing!

My family loves this, in fact I make it nearly every week in some form. Also, hooray for roasted chickpeas, now I can’t get enough of them!
For a super easy variation on toppings, I like thinly slicing a shallot then add it to a small cast iron pan with whole cherry tomatoes and a bit of honey. Let it roast with the potatoes and chickpeas until the tomatoes and shallot became gooey and delicious (no sauce needed). Also, Trader Joe’s sells a Dukkah spice blend that is really amazing with sweet potatoes and chickpeas. I add it before roasting. Thank you for your delicious and inspiring recipes!

Just..WOW! Thank you for sharing this recipe. It’s a nice change of pace from other flavors, and I ended up using tahini in the sauce, which was super yum. I did add a touch of maple syrup, just to take the lemon edge off. I’m guessing I had a larger lemon (and I didn’t measure—I know, I know).

I diced the sweet potatoes and roasted them that way instead of halving them. Gives a nice texture and cuts down cooking time even more. Also added diced avocado. I wished I had doubled the parsley/lemon garnish. So delicious. Will toss leftovers with spinach for lunch tomorrow and make another batch of the garnish to mix in.

Last night we made these for our supper!

I can’t tolerate chickpeas so these were my modifications.
– Swapped the chickpeas for roasted white beans
– Made a big tabbouleh salad (chopped parsley, cherry tomatoes, diced onion) for a heavy handed garnish
– Used tahini instead of hummus for the dressing
Everything turned out phenomenal!

I made this for a vegan dinner guest and it was lovely. I found the parsley a little overwhelming so next time I’ll go lighter on that, but the potatoes were perfect and the chickpeas were interesting and that sauce was amazing – I would totally mix that sauce for dipping yam fries. Yum Yum!

I scaled down the recipe and made it for one, it was FANTASTIC! I will definitely make it again. I never leave comments on recipes, but this one really stood out as original, delicious, and plant-based. Thank You!

-I made the sauce using mainly tahini with a dash of store bought hummus (Grandma’s Hummus is the best!!) and added some salt – turned out great. About to make it again and double the recipe to have for lunches for a few days!
-Mixed the parsley/tomato salad with kale, leftover herbs, lemon juice, and added some chopped almonds on top for the side salad/potato topper. Highly recommend!
-Paired the rest of the meal with some grilled chicken and Israeli Red Cabbage salad. Simple to make and a crowd pleaser! Thanks so much Dana!!!

Awesome! Tried it with some red peppers in the hummus and yummyyyyyy

Incredible and complex symphony of flavors! I did modify just a little: I used cilantro instead of parsley, and the juice of a whole lemon for the sauce, instead of half. I was a little hesitant about combining all of these ingredients in a meal. But this was delicious and filling.

Delish! Roasted the sweet potato and cooked the chickpeas on the stove with all the spices. The sauce went well with everything else. I will definitely make it again!

I just started the Arbonne 30 days to healthy living today and wanted to be sure I’m satisfied, both regard to feeling full and enjoying full flavors.
This recipe was very easy, full of flavor and I’m completely satisfied.
I didn’t have any dill so I used a little rosemary and a little thyme. This sauce can be used for so many things.
Delicious!

This is a staple in our house now – we’ve made it for years and we love it. Always returning to it as a flavourful and delicious recipe! The chickpeas are such a nice crunch with this dish, too! Thank you so much!

I made this tonight and it was seriously so good it had such a good combanation of flavors. I followed the recipe exactly except when I pulled out the sweet potatoes to add the chickpeas I sliced up a pear and laid the thinly sliced pear pieces on top of the sweet potatoes and drizzled them with a little bit of organic blue agave nectar and then sprinkled them with cinnamon and continued roasting them for another 25 min. It was amazing with the added pears but I think it still would have been amazing without them. I loved this recipe I will definitely make this again soon! Thanks for the recipe!

I tried your recipe, it was delicious. Thank you for sharing this recipe.

I made this the other night, and it was incredible! My husband and I loved all of the flavors together, especially the spiced roasted chickpeas. Thank you!

I made this dish this evening after a Barre3 + yoga class, & it came together effortlessly!! My husband & I absolutely loved it, & I felt a little fancy when I drizzled the beautiful sauce over top. So wonderful!

Love this recipe, super easy and delicious! Has become a regular favourite in our house. Because I love salad, I add avocado, cucumber, basil and baby spinach to the salad and make it more of a side salad… tastes amazing!

I am teaching myself how to cook and often look for recipes that are healthy without sacrificing flavor. The video was really great and gave me a visual boost of confidence on how I was going to tackle the recipe. I LOVED how this turned out!! The flavors were incredible and I felt so proud to serve this. My boyfriend is a meat lover so I was amazed when he inhaled it and went for seconds! The sauce is something I will use for other recipes in the future. Thank you again! Happy cooking:)

This is a regular for us. Its easy and delicious. I like to add some chopped mint and red onion to the parsley tomato to amp up the Mediterranean flair. So good!

I made this today and it was yummy. I overbaked the potatoes/chickpeas. I tend to do better with timers than “check on that.” But I can tell it’s all yummy. I love all the lemon juice.

My wife and I loved this recipe! Really yummy. I did not add any garlic because my wife had a sensitivity to it. Still great! I added mint to the tomato topping which worked well too.

This recipe is so tasty!!!!!
Yum!!!

Works very well and tastes great! Thank you soooo much :-)

Absolutely delicious! I’ve been looking for a good vegan sauce to add to my Greek and Mediterranean dishes and the one for this recipe is it :)

OMG so delicious…my husband couldn’t say enough good things about it. Thank you for posting. This will become a favorite I’m thinking.

Delicious recipe and yummy dressing. I used tahini as suggested as it’s what I had on hand. I generally don’t like tahini dressings. This one was super yummy. I topped mine with cooked kale and a toasted super seed/grain mix since I don’t like parsley or raw tomatoes. Your recipes have been a god send since transitioning to a plant based diet. The hardest part is choosing which recipe to try next.

This recipe is awesome! I would’ve never guessed how well all the ingredients paired with each other. It was so easy to make which was a huge bonus. Thank you for this recipe. I will definitely make it again.

I just made this. Were the chickpeas supposed to be crunchy? I wasn’t a fan of the flavor on them. I did however enjoy the garlic hummus sauce. I’d make this again but probably without the chickpeas. Or maybe just plain roasted.

I am trying to have more plant-based meals in my diet and this has to be one of my favourite vegan meals yet! I didn’t have any parsley so I substituted it with basil and it was so good!

This was sooooooo good! I made the sauce two different ways – with greek yogurt and with hummus – LOVE the hummus version so much more! Being a serious lover of all things dairy this really surprised me.
It is winter so I didn’t try it with the tomato/parsley topping.

This is in my dinner rotation now! This is great even with chickpeas straight from the can, no seasonings necessary. Tastes amazing with the tahini garlic herb sauce from the recipe, or with homemade tzatziki :)

What an interesting twist on a baked sweet potato! My husband is a big meat eater and he actually loved this dish! I will definitely make it again. What I loved most was the dill sauce. I only had tahini at home and next time I think I’d double the sauce because it was sooooo sooooo good.

I’m OBSESSED with this recipe! I make it about 3-4 times a week for dinner. So cheap, fast, easy, and flavorful! I always mash up the potato in a bowl mix in the chickpeas and hummus sauce then add broccoli with lemon juice. Best recipe ever, thank you ! :D

The instructions are confusing so are we supposed to use almond milk for the sauce or you have an option to use either?

Made this (scaled down for 2 people) to use up a 1/2 can of chickpeas I had leftover from making something else. This was honestly the best new meal I’ve made in a long time. Thank-you so much for the recipe; I’ll be making at least once a month! :)

Made this today and it turned out AMAZING! Needles to say, I cleaned my plate (twice) :D
Thank you for this recipe!

There isn’t a single recipe from Minimalist Baker that I don’t absolutely love — and this one get a special crown. I don’t typically leave comments either so you know this recipe is a yummy one. I made it exactly as the recipe says and used water instead of almond milk in the tahini. It is one of those recipes I go back to again and again because it’s easy, delicious, and makes great leftovers. I love packing it up for lunch at work. I put my sweet potato and the toppings in different containers. I heat the potato and chickpeas together in the microwave and then top it with the tomato and tahini. Thank you Dana!!!

Wenn Made thus tongiht, and fortunately people loved IT, i also did. Thank you for sharing. Yummy

I made this just as the recipe said, it was absolutely amazing! Definitely going to be having this again and again!!

i adore minimalistbaker. but i did not enjoy this recipe. i had my reservarions about it bc of the conflict of herbal and sweet. i wanted to like it, however i could not stomach it, each aspect of the meal was perfection on its own. i think the toppings would be better on a none sweet starch like rice or quinoa. thank you though for teaching me how to make these awesome mediterranean toppings.

I made this recipe and loved it! I used half hummus, half tahini, extra lemon juice, fresh dill, salt, and pepper for the sauce. It was delicious! I made some plain steamed broccoli as a side and drizzled the sauce on that, too. I will be making this recipe again!