Mediterranean Baked Sweet Potatoes
Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet Potatoes

5 from 1 reviews
Mediterranean Baked Sweet Potatoes
Prep time
Cook time
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I had to share this incredible, fresh vegan meal with you! Mike and I ate this two nights in a row because it was so delicious! You won't miss meat with a meal this hearty.
Serves: 4
Potatoes Ingredients:
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 1/2 teaspoons olive oil, plus more for coating potatoes
  • 1/2 teaspoon each cumin, coriander, cinnamon, and paprika
  • 1/4 teaspoon salt
  • 4 medium sweet potatoes, scrubbed clean (but not peeled) and halved lengthwise
Tomato Salad Ingredients:
  • 1/2 cup cherry tomatoes, diced
  • 1/2 cup chopped parsley, minced
  • 3 tablespoons lemon juice
Dill Tahini Sauce Ingredients:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 4 teaspoons finely chopped fresh dill
  • 4 teaspoons minced garlic (about 4 cloves)
  • 1/4 teaspoon salt
  • water to thin to drizzling consistency
  1. Preheat the oven to 400 degrees F and line two baking sheets with foil. In a medium bowl, toss the chickpeas with olive oil, spices, and salt until coated. Spread them in a single layer on one of the baking sheets. Rub each potato half with olive oil and place them face down on the other baking sheet. Put both pans in the oven and cook (tossing the chickpeas periodically) for 20-30 minutes. Remove the chickpeas when they're roasted and just crunchy (be careful not to overcook; this was about 20-25 minutes for me) and the potatoes when a knife will easily poke through a fat potato with no resistance.
  2. While the chickpeas and potatoes are roasting, toss parsley, tomatoes, and lemon juice together in a medium bowl. Set this in the fridge to marinate.
  3. In another medium bowl, whisk together all of your tahini sauce ingredients. Add water, whisking after each addition, until it is easily drizzled. My tahini was thick and this took quite a lot of water! Maybe 1/2 cup or even more! But start with a small amount and add a little at a time to find what works. Taste the sauce and adjust as needed to make sure it's tangy, herby, and savory. Stick it in the fridge until dinner is ready.
  4. When the potatoes and chickpeas are ready, remove them from the oven. Place the potatoes on a serving platter and smoosh the insides down a bit with a spoon. Top with chickpeas, tahini sauce, and tomato salad. Serve immediately.


15 Comments on Mediterranean Baked Sweet Potatoes

  1. Hannah | The Swirling Spoon
    April 13, 2015 at 1:01 am (5 years ago)

    What an incredibly fresh and tasty looking dinner! I love the colour of the tomato and parsley on top… lifts it to another level!

  2. Lucy @ Bake Play Smile
    April 13, 2015 at 1:42 am (5 years ago)

    Yum! I love this idea! And a bit healthier than your usual baked potatoes too. Definitely trying this one!

  3. Arman @ thebigmansworld
    April 13, 2015 at 2:56 am (5 years ago)

    Confession- I’m not the biggest fan of sweet potatoes but damn….your pictures are gorgeous, I could faceplant them all!

  4. Sarah
    April 13, 2015 at 5:42 am (5 years ago)

    Chickpeas on a sweet potato? Brilliant!

  5. Jenni
    April 13, 2015 at 7:24 am (5 years ago)

    I love the smell of this time of year, although I’m not a huge fan of everything turning yellow-green with pollen! The cats all look greenish. Love hearing your memories of Cane Creek Park–I grew up not too far from there. And the tahini dressing for those potatoes? Perfect! xo

  6. Melissa Falk
    April 13, 2015 at 7:59 am (5 years ago)

    This looks gorgeous and sounds like dinner to me 🙂

  7. heather @french press
    April 13, 2015 at 10:46 am (5 years ago)

    it is definitely the time for eating outdoors, actually pretty soon it will be too hot here in Cali (unless you can wait until midnight to eat) – so I am going to enjoy it now, and thee potatoes will have to happen soon

  8. Kristy @ Chocolate Slopes
    April 13, 2015 at 3:03 pm (5 years ago)

    These look awesome! My family is definitely not vegan but we would have no problem eating this many nights for dinner 🙂

  9. Danae @ Recipe Runner
    April 13, 2015 at 6:24 pm (5 years ago)

    I’ve been enjoying using our grill again the last few weekends. I’m so excited for the warm weather to stick around! These sweet potatoes look amazing and I LOVE the Mediterranean spin on them!

  10. Patricia @ Grab a Plate
    April 13, 2015 at 6:26 pm (5 years ago)

    What a fun post – great memories! This dish looks amazing, and lucky for me, I just bought some sweet potatoes! 🙂

  11. Nutmeg Nanny
    April 13, 2015 at 7:42 pm (5 years ago)

    I read your story with a giant smile on my face. It reminded me of being in middle school and the feelings of having crushes (on whoever it was that week….haha) and just hanging out. These potatoes look just as comforting as your story 🙂

  12. chocolateandlollies
    August 29, 2016 at 6:50 am (4 years ago)

    WOW WOW WOW…..this dish is delicious….my kiddies gobbled it up…thanks so much 🙂

    • Julie Ruble
      August 30, 2016 at 1:16 am (4 years ago)

      I’m so glad to hear it! Yay!!

  13. Tom
    March 3, 2017 at 10:30 pm (3 years ago)

    Had to make this since it incorporated all my favorite food, hands down one of my favorite dishes ever, thank you so much!


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