Loaded Sweet Potatoes
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These baked sweet potatoes are a Mediterranean style of meatless meal that is as flavorful as it is beautiful. It also has an ingredient list that is well rounded and satisfying. You could also serve this as a side dish to fish or poultry, but look for smaller sweet potatoes for this use. You can also change the herbs as you see fit.
MAKES: 2 Servings
PREP/COOK TIME: 40 Minutes
INGREDIENTS
2 medium sweet potatoes, scrubbed
One (15-ounce) can no-salt-added chickpeas, drained and rinsed
1 1/2 tablespoons extra virgin olive oil
1 teaspoons kosher salt, divided, or more to taste
1/4 cup tahini, well stirred
2 Tablespoons fresh lemon juice
2 cloves garlic, finely chopped or grated
2 to 4 tablespoons water, as needed
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon ground cumin
1 teaspoon finely grated lemon zest
2 tablespoons pomegranate seeds
2 tablespoons roughly chopped fresh flat-leaf parsley
4 fresh mint leaves, torn
DIRECTIONS
Place a baking rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper. Cut the sweet potatoes in half lengthwise and place them on the baking sheet along with the chickpeas. Drizzle with the oil and season with 1 teaspoon salt, tossing the chickpeas and rubbing the oil on the sweet potatoes to ensure even coverage.
Turn the potato halves cut side down and roast 25 to 30 minutes, until the potatoes are fork-tender and the chickpeas are a little crispy, stirring the chickpeas once halfway through.
In a small bowl, whisk the tahini, lemon juice, garlic and remaining 1/2 teaspoon salt. It should be the consistency of ranch dressing; stir in 2 to 4 tablespoons water to thin it out, if needed.
Place the sweet potato halves cut side up on a plate. Sprinkle the chickpeas with the pepper, cumin and lemon zest and toss to coat.
Leaving a 1/2-inch border intact around the edges and bottom, scoop the remaining flesh out of the sweet potato halves into a bowl. Mix half of the tahini dressing with the flesh of the sweet potatoes, then, using a fork, mash the potato until smooth. Taste and season with more salt and pepper, if needed. Spoon the seasoned potato flesh back into the skins.
Top with the spiced chickpeas, pomegranate seeds, parsley and mint. Drizzle with the remaining dressing, if desired. Serve warm or at room temperature. (You can place them under the broiler for a few minutes to warm them before you top them if you wish.).
