3-5 servings
20 minutes prep; 30 minutes cook time
Sweet Potatoes and Topping:
- 3 medium (10-11 ounces EACH) sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup chopped English cucumber
- 1 cup chopped cherry tomatoes
- 1/4 cup finely chopped flat-leaf Italian parsley
- 1/2 cup chopped roasted red pepper(about 1 roasted bell pepper; I buy already roasted bell peppers)
- 1/4 cup kalamata olives thinly sliced
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup feta cheese optional
Chickpeas: (I double this. It’s a little too spicy for Laura)
- 1 can chickpeas
- 2 tablespoons olive oil
- 1/2 teaspoon EACH: ground cumin, chili powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon minced garlic
- 1/2 tablespoon fresh oregano finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons plain (whole milk) Greek yogurt
- 2 tablespoons full-fat regular mayonnaise
Instructions:
1. SWEET POTATOES: Preheat the oven to 400 degrees F. While the oven is preheating, prep the sweet
potatoes. Scrub the potatoes, cut them in half (lengthwise), and place on a large sheet pan. Drizzle olive oil
over the potatoes and then rub the oil onto both sides of the potatoes. Sprinkle about 1/2 teaspoon of salt
evenly over the flesh side of the potatoes and then place the potatoes flesh side down on the pan. Sprinkle
about 1/4 teaspoon salt evenly over the skin of the potatoes. Bake for 30-37 minutes (depending on the size
of potatoes/personal preference for tenderness) or until the skin looks shriveled and potatoes are tender. A
5-6 ounce potatoes will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11
ounce potatoes around 33-37 minutes.
2. CHICKPEAS: Toss rinsed and drained chickpeas with olive oil, spices, (salt and pepper to taste) and place
on a separate sheet pan. Cook at the same time as the sweet potatoes (bottom shelf). They will be done in
around 20-25 minutes.
3. TOPPING: While the sweet potatoes bake, prepare the topping. In a large bowl, combine the chopped
cucumber, tomatoes, parsley, red pepper and olives. Season to taste with salt and pepper and add the lemon
juice. Toss to combine.
4. SAUCE: In a small bowl, add together all of the dressing/sauce ingredients: the minced garlic, chopped
oregano, lemon juice, olive oil, Greek yogurt, and mayo. Whisk to combine. Season to taste with salt and
pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk and set aside.
5. ASSEMBLE: Once the sweet potatoes are fork-tender, remove from the oven. Flip the potatoes flesh side up
and smash down the insides a little bit with a fork. Divide roasted chickpeas, salad topping, sauce, and feta
cheese equally among the potatoes. Enjoy immediately.
Notes
*The salad filling mixture is enough to overfill 3 full (11-ounce) sweet potatoes (6 halves) or lightly fill 4 full (11-
ounce) sweet potatoes (8 halves). The actual serving sizes of this recipe greatly depends/varies on a few
factors: the size of your sweet potatoes, how much topping you’re adding to each potato, and of course
individual appetites.
Chelsea’s Messy Apron