Topped Sweet Potatoes

You really can’t go wrong with sweet potatoes, in my opinion.  But these interestingly flavored toppings really dress them up.  What a delicious combination!!  Thanks to my friend Kristyn for sending the inspiration for this my way.


  • 3 plum tomatoes, chopped
  • 1/3 cup chopped flat parsley leaves
  • 1/8+ tsp salt
  • 1 garlic clove, minced
  • 3 Tbsp fresh lemon juice
  • 1/2 cup tahini**
  • 1 medium garlic clove
  • 1/4 tsp salt
  • 3 Tbsp lemon juice
  • 1 Tbsp dill weed
  • 2 cans chickpeas
  • 1/2 tsp salt, if chickpeas are unsalted
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 tsp paprika
  • 4 large sweet potatoes

There are a four of different parts going on here.  Read the whole recipe and decide how you want to tackle this.  I made the tomato-parsley relish and tahini sauce in advance and put it in the refrigerator until I needed it.

Combine tomato-parsley relish ingredients in one bowl.  Refrigerate until serving.

Whisk together tahini sauce ingredients in a bowl, adding enough water to get a good sauce-like consistency.  Refrigerate until serving.  (This is a REALLY strong tasting sauce.  I didn’t like it plain, but it paired amazingly well with the sweet potato!)

Preheat oven to 400 degrees.  Cut sweet potatoes in half lengthwise and place cut face down on a baking sheet prepared with parchment, foil, or oil.  Bake for 1 hour+ or until soft.

Combine chickpea ingredients in a glass baking dish.  Cover and bake for the last 20 minutes of the sweet potatoes.

To serve, place one sweet potato half on a plate.  In place, coarsely chop or mash the insides for easier eating.  Top with chickpeas, tomato relish and sauce.  Or just serve with the chickpeas on top and place the relish and sauce on the table for self service.  YUM.

**Chef’ note – If you have a Vitamix or high-powered blender, you probably don’t bother buying the more expensive tahini when sesame seeds are so cheap!  Combine 1/2 cup sesame seeds, 1/2 cup water, and the lemon juice in your vitamix and blend well, tamping as needed.  If you need to add more water, go for it.  Then add in the garlic and salt.  Blend until smooth.  Transfer to a bowl and add the dill and stir well.  Refrigerate until serving.  Because the powerful vitamix tends to really heat things up, this will definitely need refrigeration after!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s