Baked Sweet Potatoes with Herbed Yogurt and Chickpeas

• sweet potatoes (scrubbed and dried) 4 medium
• extra-virgin olive oil (divided) 1 tbsp
• chickpeas (15 oz or about 425 g, drained and rinsed) 1 can
• garlic (minced) 2 cloves
• ground cumin 1 tsp
• smoked paprika 0.5 tsp
• salt (divided) 0.25 tsp
• black pepper (freshly ground) 0.25 tsp
• plain Greek yogurt 0.75 cup
• fresh lemon juice 1 tbsp
• lemon zest (finely grated) 1 tsp
• fresh parsley (finely chopped) 2 tbsp
• fresh mint (finely chopped) 1 tbsp
• water (to loosen yogurt sauce if needed) Optional 2 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 400°F (200°C). Line a baking tray with baking parchment.

02

Step 2

Prick each sweet potato several times with a fork. Rub the skins with half the olive oil and place them on the tray.

03

Step 3

Bake for 40 to 50 minutes, depending on size, until the potatoes are tender when pierced with a knife.

04

Step 4

While the potatoes bake, heat the remaining olive oil in a skillet over medium heat. Add the chickpeas and cook for 3 minutes, stirring occasionally.

05

Step 5

Add the garlic, cumin, smoked paprika, half the salt, and the black pepper. Cook for another 4 to 5 minutes, stirring gently, until the chickpeas are hot and coated with the spices. Remove from the heat.

06

Step 6

In a small bowl, stir together the yogurt, lemon juice, lemon zest, parsley, mint, and remaining salt. Add a little water if needed to make the sauce easy to spoon.

07

Step 7

Remove the sweet potatoes from the oven and let them rest for 5 minutes. Slice each one lengthwise and gently press the ends to open the center.

08

Step 8

Divide the spiced chickpeas among the sweet potatoes. Spoon the herbed yogurt over the top and serve warm.

Kitchen notes