Mediterranean Baked Sweet Potatoes

Love this meal.

I cut the sweet potatoes into cubes to roast at the same time as the chick peas. Worked out perfectly, and more convenient for my lunches.

Loved it Will make again

Kept the potatoes and chickpeas in the oven for a few minutes longer than directed. Didn't have parsley or tomato but a bed of lettuce was a fine sub.

Is super delicious! I but it over a bed of brown rice and cut up some avocado to it but it's so good

Easy and delicious!! Great recipe that does not involve a lot of cooking and chopping.

It was very flavorful!

I topped mine with tomato confit and air fried my garbanzo beans with green peas

Yummy and super easy and quick to make. Definitely gonna use this recipe again

Cooked the chickpeas, olive oil and spices in a pot first for maybe 5 minutes over med heat. Added a 1/4 tsp of salt to the chickpeas and then roasted them.

Not a fan , chickpeas were hardened in the oven. Perhaps more oil needed

The chickpeas would have been better boiled and then the spices added texture wise, or even with butter beans instead. Also add some cucumber and capsicum on top with the cherry tomatoes for a fresher taste.

It was WOW! The combination of the potatoes with the sauce and tomatoes gives a sensational taste. This recipe is staying in our cookbook FORREVER!

I had to use tahini as a base for the garlic sauce and it was potent! Not much needed at all. A lovely summer dinner

good. used a hummus thinned out with water for a sauce

I decided to dice the sweet potatoes because the ones I got were massive and wouldn't fit on any of my trays. They were in the oven for 30 minutes, maybe even longer since I stepped away to eat my first batch of the sauce with crackers. Speaking of I loved that sauce. I made twice as much as the recipe calls for and it's really good with sour cream and chips. I would also triple the tomatoes and sauce. I am still not 100% into cinnamon in savory dishes.

I'm not a fan of the sauce, so I just ate the baked potato and chickpeas, which were tasty all on their own, no need for the sauce at all in my opinion.

Wonderful flavour, really quick & easier to make. We didn’t add any of the olive oil. It was still great.

Great!

Amazing! Loved the flavors of this dish

Tasty, I loved the hummus and chilli sauce

So good & super easy. I'll double the amount of sauce next time

Tasty. Portions are a bit small. Maybe I'm being greedy? Had to eat 2 portions to feel satisfied.

Everything came out very good

So healthy and flavoursome. Would go a bit lighter on the garlic and onion. But over all delicious and definitely make again!

Chili garlic makes it. Will make this again. So easy!

Made this yesterday - it was a good and very easy meal to make. Didn't blow my socks off but it was good and I probably will make a variation of this againn in future =)

my GOSH this is delicious. used red pepper hummus in the dressing. will make again and again and again.

Oh yeah! I really made this my own. I roasted the Chickpeas and the sweet potatoes on the same pan like the recipe said. I added brown sugar, garlic powder, Thyme and basil to my sweet potato seasoning. Finished them off with a bit of oil and brown sugar on top, low broil for about 3 to 5 min. I added chopped onion to the chickpeas too. I had to have some sautéed mushrooms with this! Maybe a little less Parsley. I felt it was too much so i added more onions and tomatoes to balance it. Add some turkey meat and your 7 year old will love it! This was too good!

Stellar recipe! Absolutely delicious.

Delicious and simple. If you substitute the hummous for tahini, be sure to use a lot less otherwise you may find it too strong tasting.

WOW. This blew my expectations out of the water. I was expecting it to be okay, but it was incredible! We will definitely be making this again.

It was good

Tomatoes were done with sambal oelek, parsley and lime juice

Was awesome!!

These were so good we couldn't leave leftovers!

Loved the Hummus sauce. Had this tonight with Greek meatballs and Cucumbers.

We added some spiced chicken cubes for the start of the rainy and autumn-ish week

I added chicken and didn’t add much of the cinnamon.

Replaced chickpeas with baked chicken cubes

I add red onion to the salad and have added chicken for those that don't love chickpeas

Lovely! We used butternut squash as well- equally yum!

I'm considering adding chicken the next time I make it, as it seems to be missing something. I doubled up on the chickpeas and seasonings because my family loves roasted chickpeas. I should have doubled the salad as well.

I am not a big fan of the dish. The garlic was too much. The dish tastes complicated and the various tastes don’t get along well.

Perfect to eat sweet potatoes differently!

Would try different sauce

I'm not the biggest fan of chickpeas so thought it was fine, but my mom loves them and vouches that this was delicious. Making it again, I'd do the sweet potatoes for longer- they weren't crispy at all :/

Die Kichererbsen habe ich leider zu lange im Ofen gelassen, aber knusprig schmecken sie auch gut.

This was very tasty and the flavours all worked very well together. I halved the recipe to serve 2 and substituted the red onion and parsley in the salad for 1 tbsp finely chopped carrot, 1 tbsp sliced spring onion/scallions and 1/4 cup baby leaf salad.

A dish worthy of being served at a restaurant! Loved the recipe! 10/10

I tried:))) Made my own version of it in the end since I can barely cook😂 But it tastes good and it was easy to follow:)

Loved it! I'd recommend making the garlic sauce an hour or more before serving. Allow the garlic time to really infuse itself. I added mozzarella to the potato's 5 mins before serving. Was a huge success if you want to make a vegetarian version instead. Also I used sriracha sauce over the potatos and mozzarella before adding everything else.

Was surprisingly good. I definitely plan to make it again. Takes little time to prepare, though I'm very hesitant in the kitchen so it still took me 2 hours including cleanup. -Notes- Sauce: -The sauce is where the majority of the flavor comes from (in my opinion), so ensure you spend the time adjusting the sauce until it reaches desired flavor and consistency. -I didn't have dried dill, so I ground up dried oregano and dried rosemary in a mortar instead. -Used tahini instead of hummus Potatoes and chickpeas: -I cooked my potatoes and chickpeas for 40min, but potatoes were slightly too soft and chickpeas were too hard. Next time I'll put both for 25min (as the instructions suggest) and see if that is the optimal temperature. I only increased the cook time because of reading comments here saying 25min was too little (but I should have just checked at 25min mark and inspected whether it was done or not).

The veggies need to roast a little over an hour to become soft.

Absolutely delicious, made a really tasty change from normal jacket potato, they need cooking for longer than the recommended 25 minutes though, I had them in for 45 minutes but could’ve done with a bit longer

This is so good! Sweet, a little spicy, a little creamy--delicious! Will definitely make again!

Very delicious! Definitely recommend to make this dish

YUMMY YUMMY FOR MY TUMMY. Added sundried tomatoes and half a air fried chicken breast.

A little bland, needs more seasoning. However I really liked it and would make again.

The sauce has a strong flavor, so I suggest to start with less on the potato and add more, if desired, after tasting.

this was really good! refreshing, filling, and delicious.

Trying to get my husband to eat vegetarian meals is no easy task, but this is one he loves! Not the greatest for my fellow acid reflux friends, but if you take out the chili garlic sauce it's pretty mild. Fairly easy cook with a one and done sheer pan bake.

Yummy! I'd make it again. My sweet potatoes were on the large side and took maybe 40ins to cook in the oven. Overall prep was maybe 10 mins though (and most of that was for the sauce and toppings after the potato was already in the oven), so overall a pretty quick meal.

I did not have the ingredients to make the sauce. (1 serving) So I used: 1/4 C garbanzo beans, 2T of garbanzo bean juice, 1/4 C almond milk, the zest and juice of one lime, salt and pepper to taste, 1/2tsp garlic & onion powder, 1/2 tsp. Smoked paprika

Took longer than 30 minutes to cook. A nice combination of textures and flavors. Used black bean hummus instead of regular hummus. Used white sweet potatoes.

Incredibly easy and delicious! I used hoisin sauce instead of tahini, which was incredible

New go to

The chickpeas needed a little longer to crisp up but on the whole I’d say it was a big success.

I wasn't sure I would like it from reading the description, but I love the brightness of the lemon juice and tomato with the sweetness of the potato, and the chickpeas add a nice texture. Perfectly balanced. 10/10

Loooooved this. Great flavours, low maintenance cooking, made leftovers. Will definitely make again! Going to bed with a satisfyingly full belly. Especially loved the crispy chickpeas - I ate half before serving the food!

Added more lemon and salt than recommended. Use smaller/longer sweet potatoes. The fat ones took way longer to cook

Apparently this is a love it or hate it recipe based on the comments. I absolutely loved it but my wife didn't like how dry the chickpeas were after roasting alongside the sweet potato. You may want to put these on a separate tray and roast for a different length of time near the end of the bake. I used an entire lemon's worth of juice for the tomato/onion/parsley topping and it was well worth it.

I bought the pre-made "lemon dill hummus" from ithaca, rather than making it from scratch and it turns this meal into such an easy staple.

Altered the recipe a bit, but turned out great!

Delicious

It talks about the author skipping salt... Don't skip the salt unless it's for health reasons. Also it doesn't tell you how much to thin the sauce stuff so I guessed and it might have got too thin but then it spread out into everything better so I was happy with it.

With rotisserie chicken

So so good, I added some couscous as a base just so they’d be enough food and it worked great

Made this, easy and very tasty

Very flavorful and garlicky. The flavors compliment each other. If I were to make this again, I would increase the amount of parsley & tomatoes for more freshness. The cook on the potatoes & chickpeas was perfect. I’ll use that method next time I cook a sweet potato. Overall, the dish is too garlic heavy for me.

Delicious! Omitted the chickpeas , cut the sweet potatoes in wedges as I was serving as a side, but seasoned with the same mix as the recipe. Served over lemony greens and with a turkey tenderloin

Nice flavors. Spicy and sweet. Chickpeas could be a bit more crisp but overall easy and balanced-would make again!

This was tasty! Loved the balance in flavors. Followed directions using higher herb amounts and accidently put the chili sauce in the tomato topping but I think it was great that way. Also, used cilantro instead of parsley.

DELICIOUS!

This was okay until I added the garlic chili sauce, then it was transformed into something truly amazing. I couldn’t believe I had made this myself.

I like it, but I made it with beans instead of chickpeas bc forgot to buy them. Sauce was a little bit too garlicky for my taste.

Ingredient amounts are way off and so is the cooking time. Not enough sweet potatoes for 4 servings. I used 5 small-medium ones and it barely made 2 servings. I decided to make x4 the sauce and thought it would be easy, just quadruple each ingredient. Well, that was very wrong. Didn't work. 12 garlic cloves and 2 lemons made the sauce extremely zingy. I didn't have hummus or tahini so I used greek yoghurt (made a sort of raita) but it turned out badly, had to dilute with a lot of water and more yoghurt and add stuff to it like cucumber and mozzarella. Also, roasting the chickpeas is either insanely hard to do right or the timing/temperature is off. After 20 min at 200C, the chickpeas were hard as rocks. I had to use another can and this time lowered heat to 180 and only kept them in for 10 min. That was almost too much still. Unfortunately I can't tell how the taste was supposed to be like because I had to make so many changes. I wouldn't make this recipe again. At most I could use the general ingredients as inspiration to make my own thing because the result of this recipe was dry, hard/burnt, spicy and misleading in terms of serving amounts. Basically it was a lot of hassle for disappointing results.

Delicious! I will definitely be making it again.

This was pretty good and easy too. I'm a huge sweet potato fan. I will definitely make again.

Somewhat interesting meal, but probably wouldn’t make it again. Hard to get chickpeas the right level of crispy-ness. Also way more sweet potato than we needed. The sauce was tasty though. Maybe try cubing sweet potato instead?

100% would make these again. So delicious and filling. One potato is enough as a side for two people.

So good!!!!

Double the chickpeas and sauce

Never thought about using hummus for something like this but it totally makes sense in conjunction with the chickpeas! Cinnamon really elevates this and tomatoes provide much needed freshness to cut through the rest of the dish.

Delicious! Will make again in future.

I liked the hummus sauce and would make that to put on some lamb in the future

I always add more garlic, and onion for this recipe as well

Soooo delicious! Was planning on making this tomorrow, but couldn't wait and made it this morning instead. It did not disappoint. If you are a lover of sweet potatoes, give this a try!

So tasty. Definitely make it again

The sweet potatoes I had were huge, so I cubed and roasted them. Turned out perfect. I added onion to the tomato parsley salad, and I used romas that I had on hand. I served it with pita and roasted asparagus. It was perfect and delicious.

Very yummy and super easy! I used yoghurt instead of tahini/hummus and it was really fresh. I cooked the garlic a little in the pot used to mix the chickpeas and spice with lemon juice, and then afterwards added yoghurt and it worked really well. Loved this dish.

Like the mix of sweet potatoes and humus. The tomato, lemon and parsley combination was also good. Chickpeas turned out a bit dry. I would keep it as no fuss food to have.

Love all the ingredients and flavors listed in the recipe, but together it just didn't taste right. Tasted terrible, actually.

Really tasty. Everything interplays really well, it's filling, and it's fresh. Not a big fan of the parsley, will use just the tomatoes going forward. Adding more water to the sauce will not dilute the taste if you use the full tsp of dill. Chickpeas were so good I roasted two cans with the same spices for snacking.

Soooo good! Wow! I'm really surprised

Sauce could've been more liquid but 100% recommend the recipe

garbanzos took less time that the potatoes to bake....I added feta cheese to the sause .loved the chili sauce too!

This might seem like a strange mix of flavors but it works and is delicious. I add a bit of maple syrup to the tahini dressing.

Used a regular baked potato instead of sweetpotato (personal choice) and added cooked shredded chicken. Very filling.

The chickpeas and hummus topping had really excellent flavor.

I like this a lot! It’s soft, yet crunchy, and savory. My kids don’t like it much but they ate it.

There's was practically nothing I liked about this recipe. I am clearly in the minority here but the flavors didnt flow well together to me. I didn't like the cinnamon AT ALL. All the flavors are "warm" and the recipe called for zero salt. My girlfriend liked it so, it works for some people but I will never make it again.

Love this recipe! I make it almost every week now. Some of my own tweaks I’ve made are using the air fryer to cook the potatoes - 40 mins at 390. I also enjoy mashing the sweet potatoes after baking them, then mixing the sauce and toppings with that to make it more like a sweet potato bowl! Try this recipe, it’s AMAZING!

Very yummy. Quick to make, easy clean-up if you line your pans with foil like I do. Made all 4 potatoes and saved 2 for later, as well as the hummus sauce; which both came back well a few days later. For leftovers I made a fresh can of chickpeas and made a fresh "tomato Salad" for topping. Instead of chili garlic sauce, I just used a garlic hummus for the hummus sauce. For the spicy kick I added jalepeno to the tomato salad as well as a splash of evoo. I will take the suggestion of other commenters and serve with an arugula salad or spring mix on the side next time I make this.

Absolutely delicious! This recipe has been perfected. Everything works so well together! Thank you to the previous reviewers, as I found this recipe on my home page as someone reviewed it.

Very yummy...depending on size of yams may need over 30 min

i was fw dis heavy tbh, i threw some spinach n arugula in the salad and that just added a little green to it for my preference. was sensational

Wow! I’m impressed! So much flavor! I didn’t add the chili sauce and I don’t think it needed it! My hubby says more sauce! Especially if you have large sweet potatoes! We added a green salad and it. Was a plate full of deliciousness!

Great recipe! This is going to become a staple. Here's how mine went. As others have noted, the cook time is way off. Easily double it for the potatoes. I poked holes with a fork to try speed up cook time. I took the chickpeas out and put them back in towards the end. I actually wanted a thick sauce and had no unsweetened milk on hand, so added a tbsp of vegan mayo, and then about 1/3 tsp of water. I'm also not into using raw garlic in sauces (bit harsh and good luck talking to anyone), and replaced that with garlic powder for roundness. Finally, I wanted a little more crisp texture in here, so I added a very light bed of uncooked spinach on top of the potato but under the other toppings. Sliced Lebanese cucumber around the edges adds more texture, resets the palate and adds a little more bulk to the dish for the hungriest of us.

This was AMAZING. Made it for me and my man and it was super simple. Absolutely gonna make this again. I even finished his when he was too full!

My garlic was a bit too pungent in the garlic sauce! I’d add less garlic or roast it first next time.

Takes wayyyy longer than 30 minutes to cook sweet potatoes all the way through. Used cilantro instead of parsley on the tomatoes (so much better and fresher tasting!). Roasted chickpeas were a dry so I would make maybe 4-5x the amount of sauce. Need some kind of side dish with this one.

This is going to become a staple in our house. I loved the garlic dill dressing. I only made a few small adjustments. My sweet potatoes were huge, so I chopped them into large bite size pieces and roasted them on a separate baking sheet. I also seasoned the potatoes instead of just the chickpeas. For the topper I added a bit of finely chopped kale and instead of lemon on the tomato parsley salad I used about a tablespoon of minced pickled red onion from this recipe: https://my.whisk.com/recipes/107e75da2d72a264db79de39123b54f4f2c

I made it almost exactly as it said, but scaled down for just two potatoes. I changed two things, I didnt add dill because we both hate dill, but with the flavor profile of this dish, I would assume it would be great for dill-lovers. We also added chick'n (veggie chicken strips) for protein (I sautéed them in the same spices blend that was on the chickpeas). I definitely had to roast the potatoes longer, but I expected that. Also, after roasting them, if they aren't perfectly soft, just mash them onto a plate (or slice them) and microwave for a minute or so before adding the toppings. I used tahini because thats all I had, and did add a touch of Sriracha on top, and some honey to the sauce to balance the bitterness of the tahini. Really liked the idea, easy to tweak to suit your needs! The tomatoes were a refreshing burst on top of the sweet potatoes.

Add a 1/3 more seasoning. (I also used butternut hummus) Let potatoes/Kumara cook 1/2 way though then turn oven up to 220c to crisp up before adding chick peas then turn oven back to 180c for the remainder. Also bacon is a nice embellishment :)

Sweet potatoes are nature's candy bars

super good especially the dill sauce

I was not impressed by this meal. It lacked flavor. While I appreciated how healthy it was, I would not make it again. Super bummed!

Loved the mix of flavors, textures, and colors in this dish. It reheats well, too. I had some leftover Greek-seasoned chicken breast I cubed up for one or two meals. Definitely want to make again.

I skipped the chickpeas

Meal is delicious, but DON'T add 3 garlic cloves to the garlic herb sauce unless you're trying to ward off vampires. It overpowers the dish 1 clove is sufficient. Potatoes need longer than 25 minutes in the oven too.Aside from that if you want a vegetarian remix of this add feta to the dish 5 mins before the end of roasting. It is very tasty if a bit garlicky in the original.

Make sure your potatoes are done.

Really good. Added some feta and black olives on top as well :)

I used roasted garlic hummus, saved time! Fresh dill and parsley make all the difference! Also used more lemon juice with the parsley & tomatoes! Everyone loved it!

Just wasn't impressed with the flavors, and even making 2 medium sized potatoes per person we were still hungry.

Probably my favorite recipe of all time.

It was OK. I expected more and will add more protein like chicken next time. I am not so convinced on roasting the chick peas.

It wasn't bad but it wasn't something I would want often. The hummus was overwhelming.

Added canned tuna on top for extra protein. Absolutely amazing!

making my own tahini and hummus was well worth the effort. I chose 'slimmer' sweet potatoes to aid even cooking. The slightly spicy crunchy chickpeas are a lovely contrast to the caramelised sweet potato, with the tomato salsa providing a delicious freshness