Sweet Potatoes and stuff
Oct. 31st, 2016 12:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Mediterranean Baked Sweet Potatoes.
4 medium sweet potatoes (140g each)
1 15-oz can chickpeas, rinsed and drained
1 1/2 tsp olive oil
1/2 tsp each: cumin, coriander, cinnamon, smoked paprika
Sauce:
1/4 cup hummus
1 Tbsp / juice of 1/2 lemon
3/4 tsp dried dill
3 cloves garlic, minced (Ha! I used... more.)
Toppings:
1/4 cup cherry tomatoes
1/4 cup chopped parsley
2 Tbsp lemon juice
Sriracha
Heat oven to 400. Rinse and scrub potatoes, then cut them in half lengthwise to speed cooking time. Rub them with a bit of olive oil and place facedown on a foil-lined baking sheet. Toss the rinsed and drained chickpeas with olive oil and spices, then place on the other side of the baking sheet. Roast for 25-30 minutes, until the sweet potatoes are fork-tender and the chickpeas are golden brown.
Prepare the sauce: whisk all ingredients together, adding enough water to thin if needed to make pourable. Toss the tomato and parsley with the lemon juice (and sriracha if desired).
Flip potatoes flesh-side up and smash down the insides a little bit. Top with the chickpeas, sauce, and parsley-tomato garnish. Serve immediately.
What worked: This was delicious. It was kind of like baked potato skins, but with sweet potatoes, and healthy-but-yummy toppings. It looks like more work than it really is.
What didn't: You have to have very similarly-sized sweet potatoes. If you don't, it is much more difficult to bake consistently. Also, the chickpeas were on the edge of overbaked crunchy - I'd take them out earlier and keep them warm while the sweet potatoes finish.
On a personal preference note, I'd increase the hummus topping, because that's a great flavor and it complements the dish really well.
Will I make it again? Certainly. This will go into the rotation.
4 medium sweet potatoes (140g each)
1 15-oz can chickpeas, rinsed and drained
1 1/2 tsp olive oil
1/2 tsp each: cumin, coriander, cinnamon, smoked paprika
Sauce:
1/4 cup hummus
1 Tbsp / juice of 1/2 lemon
3/4 tsp dried dill
3 cloves garlic, minced (Ha! I used... more.)
Toppings:
1/4 cup cherry tomatoes
1/4 cup chopped parsley
2 Tbsp lemon juice
Sriracha
Heat oven to 400. Rinse and scrub potatoes, then cut them in half lengthwise to speed cooking time. Rub them with a bit of olive oil and place facedown on a foil-lined baking sheet. Toss the rinsed and drained chickpeas with olive oil and spices, then place on the other side of the baking sheet. Roast for 25-30 minutes, until the sweet potatoes are fork-tender and the chickpeas are golden brown.
Prepare the sauce: whisk all ingredients together, adding enough water to thin if needed to make pourable. Toss the tomato and parsley with the lemon juice (and sriracha if desired).
Flip potatoes flesh-side up and smash down the insides a little bit. Top with the chickpeas, sauce, and parsley-tomato garnish. Serve immediately.
What worked: This was delicious. It was kind of like baked potato skins, but with sweet potatoes, and healthy-but-yummy toppings. It looks like more work than it really is.
What didn't: You have to have very similarly-sized sweet potatoes. If you don't, it is much more difficult to bake consistently. Also, the chickpeas were on the edge of overbaked crunchy - I'd take them out earlier and keep them warm while the sweet potatoes finish.
On a personal preference note, I'd increase the hummus topping, because that's a great flavor and it complements the dish really well.
Will I make it again? Certainly. This will go into the rotation.
