Try this Mediterranean Baked Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F. Line a large baking sheet with foil.
Toss chickpeas with the olive oil, cumin, coriander, cinnamon and paprika and place in a single layer on the foil-lined baking sheet. Rinse and scrub potatoes and cut in half lengthwise. Rub some olive oil on them and place them face down on the same baking sheet (or another baking sheet depending on size). Bake for 25 minutes.
While the potatoes and chickpeas are roasting, prepare the sauce by adding all sauce ingredients to a small bowl and whisk to combine, only adding enough milk to thin so it's pourable. Taste and adjust seasonings as necessary.
Also prepare the topping by combining all topping ingredients in a small bowl, and set aside to marinate.
After the chickpeas have been roasting for 25 minutes, remove from the oven. They should be golden brown. Set aside. Poke the sweet potatoes with a fork - the fork should pierce easily if they are done cooking. Return to the oven for another 10 minutes if they are not soft enough.
For serving, flip the potatoes flesh-side up and smash down the insides a bit. Top with chickpeas, sauce and topping mixtures. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 171 | ||
Calories from Fat: 30 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 132.3mg | 5 % | |
Potassium 596.2mg | 16 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 26.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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