Med-Style Baked Sweet Potatoes (Easy & Healthy Dinner ready in under an hour)
Med-Style Baked Sweet Potatoes is one of our favorite recipes for so many reasons! Tasty, filling, and completely versatile to suit individual tastes, this baked sweet recipe is a winner! Not to mention it is cheap to make, vegetarian-friendly (vegan option also super easy to do), and is just super healthy! Oh, and it’s really, really easy to make!
Equipment
- 1 large baking sheet/oven tray
- Cooking tongs
- Small bowl (for mixing the dressing)
- Medium-sized bowl (for the toppings)
- Large sharp kitchen knife and cutting board
Ingredients
For the baked sweet potatoes
- 3 large sweet potatoes
- 1 jar chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
For the toppings
- 1 cup cherry tomatoes quartered
- ½ red onion optional, diced fine
- ½ cup pitted black olives
- 1 tablespoon of capers
- Chickpeas save ¼ from above for toppings
- Juice from ½ a lemon
- Handful of fresh parsley
For the Med-Style dressing
- 1 small tub natural yogurt 6oz./175g
- 1 teaspoon Dijon mustard
- 1-2 garlic cloves minced
- 4 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon white pepper
- Salt to taste
Instructions
Step 1 - Prepare sweet potatoes and chickpeas
- Preheat oven to 375°F /190°C
- Add a splash of oil to a large baking sheet.1 tablespoon extra virgin olive oil
- Cut the sweet potatoes lengthways and place them on the baking sheet cut side down.3 large sweet potatoes
- Scatter around ¾ of the chickpeas around the sweet potatoes.1 jar chickpeas
- Drizzle with olive oil and season to taste with salt and pepper.Salt and pepper
- Bake for 30-40 minutes or until sweet potatoes are soft. Meanwhile, make the dressing and prepare the toppings
Step 2 - Make the dressing
- Add the dressing ingredients to a small bowl and carefully mix well until all ingredients are combined. The dressing should be quite thick but will still fall off a spoon.1 small tub natural yogurt, 1 teaspoon Dijon mustard, 1-2 garlic cloves, 4 tablespoons extra virgin olive oil, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon white pepper, Salt to taste
- Note: If the dressing is too thick, add a splash of water or more olive oil to achieve the desired consistency.
Step 3 - Prepare the toppings
- Add the quartered cherry tomatoes to a medium-sized bowl. Slice the black olives into rings and add it to the bowl.1 cup cherry tomatoes, ½ cup pitted black olives
- If using, finely dice the red onion and add it to the bowl.½ red onion
- Add plenty of chopped fresh parsley.Handful of fresh parsley
- Drizzle with juice from half a lemon, mix well, and season to taste. Set aside for use later.Juice from ½ a lemon
Step 4 - Serving
- Once sweet potatoes are cooked, the flesh should easily break apart with a fork.
- To serve, flip the baked sweet potato using kitchen tongs, break up the fleshy middle parts to make a well, then load with roasted chickpeas, toppings, and a good drizzle of the dressing.1 tablespoon of capers, Chickpeas
- No seasoning is required, just sprinkle with a little freshly chopped parsley and you’re good to go! Enjoy!
Video
Notes
Cooking Tips:
- Choose medium-sized sweet potatoes that aren’t too fat. A good size is around 14 oz./400g. Once cut in half, this size sweet potato will roast in around 30-40 minutes.
- Use good quality extra virgin olive oil for this recipe.