Mediterannean Stuffed Sweet Potatoes
We all love a classic mash potato but why not change it up this season and try a baked sweet potato! These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients and simple to make. They are loaded with a delicious mix of roasted chickpeas and topped with a herbed almond pesto.
Yield: 10
Materials
Roasted Sweet Potatoes
- 4 large sweet potatoes scrubbed clean
- 2 tablespoons olive oil
- salt and pepper to taste
Spiced Chickpeas
- 1 Can Chickpeas rinsed and dried well
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- salt and pepper to taste
Herbed Almon Pesto
- 2 Cups mixed soft herbs such as Dill, cilantro, mint and parsley
- 3/4 Cup marcona almonds
- 2 Cloves garlic
- 1/4-1/2 Cup olive oil
- salt and pepper to taste
Herbed Almond Pesto
- 1/4 Cup tahini
- 1/2 Cup feta cheese crumbled
Garnish
- 1/4 Cup Pomegranate pearls
- Extra soft herbs
Instructions
Roasted Sweet Potatoes
- Preheat oven to 400 F. Coat the potatoes all over with olive oil and season with salt and pepper. Lay on a foil lined baking sheet and bake for 30 minutes. Test with a fork to see if they are tender. Let bake an additional 10 minutes if still firm. Remove from oven and let cool.
Spiced Chickpeas
- Preheat oven to 300F. Toss Chickpeas with olive oil and paprika and season with salt and pepper. Spread onto a foil lined baking sheet and bake until crisp, turning every 10-15 minutes, about 30 minutes. Let cool.
Herbed Almon Pesto
- Place herbs, garlic and almonds in the bowl of a food processor and pulse to finely Chop. Slowly Drizzle in olive oil with the processor running until a thick paste forms. Season with salt and pepper.
Assemble
- Cut a slit down the center of the sweet potato. Gently fluff up the sweet potato flesh with a fork and drizzle with tahini. Top with feta, Chickpeas, pesto and Chickpeas. Garnish with pomegranate and herbs.