Mediterranean Baked Sweet Potatoes

A while back I found a recipe on Pinterest that I just had to try. With most things concerning Pinterest, I had sort of forgot about it. I think a lot of us are guilty of the pin now, read later habit. I have been trying to get back on the exercise and eat right band wagon. Now that Chet has a regular full time day job we are finally on the same schedule after some 6 years! This makes it much easier to plan and make meals that we can both enjoy and eat the left overs for lunch. Anyway, with my renewed commitment to eating healthy and with the encouragement of knowing we’d have time together for meals I started going back through my food Pinterest board. I began formulating a meal plan for the week. I remembered this recipe and was excited to finally get around to making it. The original recipe was found from the minimalist baker, you can check out their blog here. They have lots of great recipes and their images are lovely.

I will admit that the photographs minimalist baker posted of these were what drew me in. Again with the pin now read later habit, I hadn’t paid much attention to what actual made up the recipe. Upon closer investigation as I was planning my weeks worth of meals, I was a bit skeptical. I couldn’t see how the variety of flavors and spices would work symbiotically. I decided to try anyways and boy I was wrong! These potatoes are delicious, even better they reheat the next day perfectly! Chet and I are huge garlic fans so we always end up putting in more garlic than what it calls for. The original recipe called for coriander, but as I did not have any in the house I substituted for basil. Fun fact: the leaves of the coriander plant are actually what we all know as cilantro. Knowing that I was even happier that I didn’t bother to go out and buy coriander as I have a distaste for cilantro.

I personally think that the sauce makes this dish. The sweet potatoes give a heavenly creamy base. This is complimented by the pop and crunch of the roasted chick peas roasted in spices that simultaneously add a savory profile and highlights the sweetness of the potato. The garlic and dill hummus sauce adds zing and a burst of flavor that helps to melt everything into savory goodness on your taste buds. Enjoy the images and please do give the recipe a try! You won’t regret it! This one will go in the cookbook and will be enjoyed for many years to come.



  • 4 medium sweet potatoes
  • 1 15-oz can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, dried basil, cinnamon, smoked paprika
  • Pinch of sea salt

garlic hummus sauce: (I made a double batch because I know how sauce obsessed we are so half this if you are not a sauce fiend)

  • 1 container of sabra classic hummus
  • 2 tsp dried dill (or sub 2 Tbsp fresh)
  • 8 cloves garlic, minced
  • Juice of 1 lemon
  • Optional: Sea salt to taste and a few teaspoons of fresh chopped parsley as a topping


Make your sauce first, I found that when it was given a chance to marinade the flavors together it was even better!

Combine all sauce ingredients in a small bowl until they are well blended. Taste and adjust if needed. Set aside.

  1. Preheat oven to 400 degrees and line a two large baking sheets with foil.
  2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet.
  3. Drain and rinse your chick peas. Combine the 1/2 Tbsp of olive oil and 1/2 tsp of spices in a bowl. Stir until well combined. Add your rinsed chickpeas and toss to coat.
  4. Spread the coated chick peas onto your second foil lined baking sheet.
  5. If you have large and thick sweet potatoes even after halving, place them in the oven for a good 20 minutes before you roast the chick peas. Large potatoes should cook for 40 minutes total.  If you have smaller potatoes you can place both the potatoes and the chick peas in the oven for just 25 minutes.
  6. Use a fork and poke the center of your potatoes to check. If your fork goes into the potato smoothly they are done. The chickpeas should be golden brown and should only bake for the 25 minutes.
  7. While everything is cooking,chop parsley for garnish if desired.
  8. Once potatoes and chickpeas are done, remove from oven. For serving, flip potatoes flesh-side up. Then top with chickpeas, the garlic and hummus sauce and parsley garnish. You can mash your sweet potatoes a bit to give a better surface for the chick peas to sit. Serve immediately.

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3 Replies to “Mediterranean Baked Sweet Potatoes”

  1. Angela says:

    Having had the opportunity to try this I have to say “delish” I can’t wait to make they myself.

  2. Jeff S. says:

    looks awesome!!!

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