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Recipe : Entry # 8935
Courtney Walker
Recipe Title
Mediterranean Baked Sweet Potatoes
Recipe Theme
November: Sweet Potatoes
Side Dishes
Dixie EC
Two large sweet potatoes, halved
1/2 teaspoon each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
Sea salt to taste
Squirt of lemon juice, optional
2 tablespoons olive oil

Garlic Herb Sauce:
¼ cup hummus
Juice from half a lemon
2 tablespoons dried dill or to taste
2 teaspoons minced garlic
Water or unsweetened almond milk (enough to thin it out)
Sea salt, to taste

Optional toppings:
¼ cup diced tomatoes
¼ cup chopped parsley
1 or 2 tablespoons fresh lemon juice
Chili sauce, to taste and add fresh garlic
Preheat over to 400 degrees. Line a baking sheet with foil. Rinse off potatoes and slice each in half. Place face down on pan and rub with oil and sprinkle with sea salt. Cook for 30-40 minutes until soft. While the potatoes are roasting, prepare your sauce. Add all sauce ingredients to a bowl and blend well. Only add enough water or almond milk to thin it out, but be careful not to make it runny. Taste and add ingredients to your preference if needed. Note: if you don’t like hummus, substitute with tahini. Prepare the parsley-tomato topping by tossing all ingredients together.
When potatoes are cooked and tender, mash the center down, top with the sauce and garnish with the tomato topping. Sprinkle with a little more dill or lemon if desired.