Sweet potatoes are a delicious way to up your vitamin A intake! The problem is that most sweet potato recipes are smothered in brown sugar, butter and melted marshmallows. Here’s a healthier way to utilize the rich vitamin A and nutty undertones of sweet potatoes.
This Mediterranean Sweet Potato recipe has more than a full day’s worth of vitamin A to help improve eye health, support your immune system and build bone health. Bonus: sweet potatoes also have almost a quarter of your daily fiber, too! Additionally, foods like this recipe that follow a Mediterranean diet are proven to help you lose weight faster. Use this savory twist on sweet potatoes for dinner that’s friendly to the Mediterranean diet lifestyle – and tastes amazing!
- 4 large sweet potatoes
- (15-ounce) can chickpeas, drained
- 8-10 cherry tomatoes, quartered
- Parsley, finely chopped for garnish
Garlic Herb Sauce:
- 1/2 cup hummus
- tablespoons lemon juice
- teaspoon dried dill
- 2-3 garlic cloves, finely minced
- 1-2 tablespoons whole milk or half & half
- Salt and black pepper to taste
PREP & COOK
- Wash the sweet potatoes. Bake the sweet potatoes in a preheated 400° oven for about 1 hour, or until soft.
- Place chickpeas on a parchment or aluminum foil lined half sheet pan and drizzle with 2 tablespoons of extra virgin olive oil, salt and pepper to taste. Roast in the oven for about 20-25 minutes, or until lightly golden in color.
- In a small bowl, combine the ingredients for the garlic herb sauce. Set aside.
- Cut the potatoes in half. Use a fork or spoon to mash up the cooked potato a little. Top with roasted chickpeas, quartered cherry tomatoes and drizzle with garlic herb sauce. Garnish with chopped parsley and enjoy immediately.