Description
Today we are in the kitchen making a recipe that is both hearty and full of flavor and can either be a side or a vegetarian entree. Candance Conley from 'The Girl Can Cook' is here with us to show us how to make 'Mediterranean Baked Sweet Potatoes'. Find more from Candace at www.thegirlcancook.com
Ingredients
- 2 medium sweet potatoes, quartered lengthwise
- 1 15-ounce can chickpeas, rinsed, drained, and patted dry
- Olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- Kosher salt and ground black pepper
- Yogurt Garlic Sauce - ¼ cup Greek yogurt - ½ medium lemon, juiced - 1 clove garlic, minced
- Tomato Parsley Salad - ¼ cup grape tomatoes, quartered - ¼ cup chopped Italian parsley - 2 Tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°
- Step 2: Drizzle a sheet pan with olive oil.
- Step 3: Toss chickpeas with olive oil and the spices and place on a foil-lined baking sheet.
- Step 4: Rub the sweet potatoes with olive oil and place face down on the sheet pan.
- Step 5: Meanwhile, make the yogurt garlic sauce and the tomato and parsley salad.
- Step 6: In a small bowl, combine, yogurt, lemon and garlic and season to taste with salt and pepper.
- Step 7: In another small bowl, toss the tomatoes and parsley with lemon juice.
- Step 8: Once sweet potatoes are fork tender and the chickpeas are golden brown about 25 minutes.
- Step 9: Remove from oven.
- Step 10: Place potato quarters on a serving platter. Top with chickpeas, yogurt sauce and tomato salad.
