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Enjoy the perfect balance of wholesome and exotic with this Mediterranean Sweet Potato, stuffed with chickpeas, pomegranate seeds, and walnuts. Drizzled with a tangy tahini-pomegranate dressing, this vegetarian delight is sure to please.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 45 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 sweet potatoes (washed and dried) | |
| 2 tablespoons olive oil | |
| Salt and pepper, to taste | |
| 15 oz garbanzo beans (chickpeas), washed and drained | |
| 2 oz pomegranate seeds | |
| 2 oz walnuts, coarsely chopped | |
| A few sprigs of Italian parsley, coarsely chopped |
For the dressing:
| 2 tablespoons tahini | |
| 2 tablespoons pomegranate molasses | |
| 2 garlic cloves (minced) | |
| Juice of one lemon | |
| ¼ cup olive oil | |
| Salt and pepper |
Preparation
1
Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Rub each sweet potato with olive oil and wrap in foil to lock in moisture. Place them on a baking sheet and bake for 40–50 minutes, or until fork-tender. To check for doneness, insert a wooden skewer—it should slide in easily with no resistance.
Preheat your oven to 400°F (200°C). Rub each sweet potato with olive oil and wrap in foil to lock in moisture. Place them on a baking sheet and bake for 40–50 minutes, or until fork-tender. To check for doneness, insert a wooden skewer—it should slide in easily with no resistance.
2
Slice and Season
Once the sweet potatoes are baked and cool enough to handle, unwrap the foil and place them on a plate or tray. Using a sharp knife, cut a slit lengthwise down the center of each potato—without slicing all the way through. Gently open the potatoes to reveal the soft interior, then season with a pinch of salt and pepper to enhance the natural sweetness.
Once the sweet potatoes are baked and cool enough to handle, unwrap the foil and place them on a plate or tray. Using a sharp knife, cut a slit lengthwise down the center of each potato—without slicing all the way through. Gently open the potatoes to reveal the soft interior, then season with a pinch of salt and pepper to enhance the natural sweetness.
3
Make the Tahini Pomegranate Dressing
hile the sweet potatoes are baking, prepare the dressing by whisking together tahini, pomegranate molasses, minced garlic, and lemon juice in a mixing bowl. Slowly drizzle in the olive oil while whisking continuously until the mixture becomes smooth and creamy. Finish by seasoning with salt and pepper to taste. This tangy, nutty dressing ties the whole dish together with bold Mediterranean flavor.
hile the sweet potatoes are baking, prepare the dressing by whisking together tahini, pomegranate molasses, minced garlic, and lemon juice in a mixing bowl. Slowly drizzle in the olive oil while whisking continuously until the mixture becomes smooth and creamy. Finish by seasoning with salt and pepper to taste. This tangy, nutty dressing ties the whole dish together with bold Mediterranean flavor.
4
Assemble the Stuffed Sweet Potatoes
In a separate bowl, combine the garbanzo beans (chickpeas), pomegranate seeds, and chopped walnuts. Once the sweet potatoes are sliced and seasoned, gently spoon this vibrant mixture into the center of each one. Drizzle generously with the tahini-pomegranate dressing, allowing it to soak into the filling. Finish with a sprinkle of coarsely chopped Italian parsley for a fresh, herbaceous touch. Serve your Mediterranean stuffed sweet potatoes warm and enjoy the delicious contrast of sweet, savory, and tangy flavors.
In a separate bowl, combine the garbanzo beans (chickpeas), pomegranate seeds, and chopped walnuts. Once the sweet potatoes are sliced and seasoned, gently spoon this vibrant mixture into the center of each one. Drizzle generously with the tahini-pomegranate dressing, allowing it to soak into the filling. Finish with a sprinkle of coarsely chopped Italian parsley for a fresh, herbaceous touch. Serve your Mediterranean stuffed sweet potatoes warm and enjoy the delicious contrast of sweet, savory, and tangy flavors.
Recipe Tips & Suggestions
Storage Tips:Refrigerating:
Allow the sweet potatoes and stuffing to cool completely after cooking. Once cool, store them separately in airtight containers. They should last up to 3-4 days in the fridge. The tahini-pomegranate dressing can also be stored separately in the refrigerator for up to a week.
Freezing:
If you'd like to freeze your sweet potatoes for longer storage, individually wrap each baked sweet potato in foil or plastic wrap and then place it in a freezer-safe bag or container. They can last up to 3 months. However, the chickpea-pomegranate-walnut mixture and the tahini-pomegranate dressing are best made fresh.