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These Mediterranean sweet potatoes are loaded with hearty, herby flavors. Featuring fiber-rich chickpeas, juicy tomatoes, and creamy hummus-garlic sauce, these potatoes make a satisfying dinner that everyone will love.
Pair it with this smoky chickpea corn salad and fresh homemade tabbouleh! And for a different flavor, try my Tex-Mex stuffed sweet potatoes next.
save this recipe!Your New Feel-Good Dinner
When you’re craving a hearty, satisfying, and filling meal, baked sweet potatoes are here to save the day! With their crispy, caramelized skins and soft, tender centers, these root veggies are always a great option.
Today, we’re cooking ’em up baked sweet potato style. We’ll fill them with crispy roasted chickpeas and tomatoes before topping them with a dreamy sauce made from hummus, lemon juice, dill, and garlic.
Reader rating
“This was super easy to make. The spice on the chickpeas smells wonderful. The dish is well balanced by the sweetness of the potato and creaminess of the sauce. This just made it into my regular recipe rotation.” —Laura
Here’s What You’ll Need
This is just an overview; jump to the recipe card for measurements and full instructions.
- Sweet Potatoes: They’re not just there for flavor; sweet potatoes bring complex carbs (aka lasting energy) and a healthy dose of Vitamin A to the table.
- Chickpeas: One 15-oz can of chickpeas (drained and really dried) forms the hearty base of this filling. We tested both canned and home-cooked and found canned to be just as good with much less effort. Bonus: 1 cup packs in over 14g of plant-based protein, making this filling super satisfying.
- Seasonings: We’re bringing a shawarma-inspired depth that makes the chickpeas taste anything but plain.
- Sauce: After testing everything from yogurt-based sauces to tahini dressings, hummus won for taste, texture, and simplicity. It’s creamy, tangy, herby, and totally makes the dish.
Recipe Tips
Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes that are relatively uniform in size. This helps them cook evenly and makes them perfect for stuffing!
Roast Face Down: Place the sweet potatoes cut-side down on the baking sheet to get nicely caramelized edges.
Get Creative With Toppings: Switch up the flavors of these Mediterranean sweet potatoes! Add crumbled feta cheese, tzatziki sauce, toasted pine nuts, olives, or a sprinkle of za’atar for an extra layer of flavor and texture.
More Mediterranean Meals
Mediterranean Sweet Potatoes With Crispy Chickpeas
Ingredients
Potatoes
- 2 medium sweet potatoes
- 2 Tbsp olive oil, divided, 30 mL
- 1 15-oz can chickpeas, drained and patted dry, 425 g
- ½ tsp each cumin, cinnamon, smoked paprika, garlic powder
- ¼ tsp salt
- ¼ cup finely diced tomato
- ¼ cup chopped fresh parsley
Sauce
- ½ cup hummus, 120 g
- 1 Tbsp lemon juice, 15 mL
- 1 tsp dried dill
- 1 clove garlic, minced
- water to thin
Instructions
- Potatoes: Preheat oven to 400°F (204°C). Cut 2 medium sweet potatoes in half, lengthwise. Rub with half of the oil and place face down on a large rimmed baking sheet.
- Chickpeas: Stir to combine 1 15-oz can chickpeas (drained) with remaining oil, ½ tsp each cumin, cinnamon, smoked paprika, garlic powder, and ¼ tsp salt. Spread onto the same baking sheet as the potatoes.
- Bake: 25 minutes, or until potatoes are fork tender and chickpeas are crisp.
- Sauce: Stir to combine ½ cup hummus, 1 Tbsp lemon juice, 1 tsp dried dill, 1 clove garlic (minced), and water to thin into a sauce consistency.
- Serve: Use a knife to slightly open each potato half. Spoon in chickpeas and ¼ cup finely diced tomato, drizzle with sauce, and garnish with ¼ cup chopped fresh parsley.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was super easy to make. The spice on the chickpeas smells wonderful. The dish is well balanced by the sweetness of the potato and creaminess of the sauce. This just made it into my regular recipe rotation. @liveeatlearn
We love this simple recipe! It’s flavorful and filling. It’s a fast meal to make, and best of all, you feel good eating it because not only is it delicious, but it’s healthy for you too!
I’m curious where all the sodium comes from. A quarter tsp of salt doesn’t seem like that much for two servings. This recipe looks delicious. Can’t wait to try it. Thanks so much for your website. I have really been enjoying all the delish recipes.
The can of chickpeas has a good amount of sodium, along with the hummus. All things in moderation! 🙂
This is a delicious recipe and a new favorite in our house! It’s super easy, full of flavor, filling, and budget friendly. I’m glad that I doubled the recipe!
That makes me so happy to hear, Lori! Enjoy!! 😀
I quit eating meat early May. Lately I have been crashing with cold sweats and shaking. I attribute it to low sugar. How can I combat this? I would appreciate any feedback. Thanks, love your recipes.
Hi Lynne! While I can’t give any medical advice, it does sound like it could be low sugar. Eating complex carbs (like sweet potato) can help stabilize your blood sugars!
While crispy chickpeas continue to elude me (yes, they were thoroughly dried) the final product exceeded our expectations. Tasty and very filling!! In lieu of making my own sauce, I used a premade lemon dill hummus thinned with water. Made a good breakfast as well.
My husband and I loved this!
Thanks for making it and sharing!
This was amazing!! Honestly I thought it may be a little weird with all those different flavors but you are a culinary genius. I’ve enjoyed everything of yours that I’ve tried and this was no exception. 100% going into the rotation! I appreciate all the time you take to make such wonderful dishes. Thank you!
Nothing better than hearing this, thank you Stacey!