Mediterranean Sweet Potatoes

I am not usually super into Mediterranean food (I have had Mexican food 7 of the past 9 days) but this recipe was incredible. I adapted it from this recipe from the Minimalist Baker and it blew my mind.

This meal is meat free, but SUPER filling and comforting. It's everything I love - fresh, garlicky, spicy, warm and comforting. It's just everything.

Don't panic about the ingredients list. I know it looks long, but it really isn't because most of these things you probably already have at home. All I had to purchase in my grocery shopping was the sweet potatoes, chick peas, tomatoes and hummus.

It comes together in about 30-45 minutes (depending on how long your potatoes take) and it's easy to do. This is definitely going into our weeknight meal regular rotation!


Ingredients:

• 4 medium sweet potatoe
• 1 15-ounce can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp garam masala
• 1/2-1 tsp paprika
• Optional: Pinch of sea salt or lemon juice

Garlic Herb Sauce:

• 1/4 cup hummus (or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced
• Water or unsweetened almond milk to thin
• Optional: Sea salt to taste (I didn’t need any)

Fry Sauce:

• 1/4 cup mayonnaise
• 2-3 tbsp ketchup
• Dash of Worcestershire sauce
• 1/2 tsp of Old Bay seasoning (or to taste)
• 1/2 tsp of paprika (or to taste)

Optional Toppings:

• Diced tomato
• Parsley
• Onions

Instructions:

1. Preheat oven to 400 degrees and line two large baking sheets with foil.
2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of oil and place face down on a baking sheet. The sweet potatoes will bake about 30-45 minutes, depending on the size of your potato.
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet. Place in the oven with the sweet potatoes, bake about 25 minutes, until crisp but not totally dried out.
4. While the sweet potatoes and chickpeas are roasting, prepare your sauces.
5. For garlic sauce, add all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. 
6. For fry sauce, add all ingredients to bowl and whisk to combine.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauces and parsley-tomato garnish. Serve immediately.