Baked Moroccan Sweet Potatoes Recipe With Chickpeas & Yogurt Drizzle (High-Fiber, High-Protein) by Jan Mostrom

My good friend is always making something new, interesting and delicious in her kitchen. The other day she made these spicy and sweet Moroccan potatoes and they were amazing. A beautiful plant-based dinner with the nutritional boost that sweet potatoes offer is always a great option for our family, and I hope it will be for yours as well!

To make this high-fiber and high-protein sweet potato recipe you will need a special spice blend called Ras el Hanout. Ras el Hanout is a North Africa spice blend that will be slightly different depending on the region. My homemade Ras el Hanout spice blend recipe is great to have in your spice drawer for this lovely recipe.

Photo credit (all photos): Jan Mostrom

Not only will you need Ras el Hanout, but add these ingredients to your shopping list for Moroccan-inspired baked sweet potatoes recipe: sweet potatoes (check out the health benefits of sweet potatoes), olive oil, onion, apples, garlic, a can of chickpeas (read about the health benefits of chickpeas), maple syrup, fresh cilantro, green onions (learn how to regrow green onions), plain yogurt and smoked paprika.

Cooking Note: Don't worry if it seems too spicy when making the filing. When all the ingredients are combined and put into the potato, it will lessen the heat.

Serve this flavorful high-fiber and high-protein vegetarian recipe for dinner or lunch.

Cuisine: Moroccan
Prep Time: 15 minutes
Cook Time: 35 to 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 3 medium sweet potatoes, cut in half lengthwise, skin on
• 1 tablespoon olive oil
• 1/2 an onion, diced
• 1/2 an apple, diced
• 4 garlic cloves, rough chopped
• 14 ounces (1 can) chickpeas, drained and rinsed
• 2 teaspoons Ras el Hanout spice blend
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons maple syrup
• 1/2 cup chopped cilantro (divided)
• 1/4 cup chopped green onions

Yogurt Drizzle

• 1/4 cup plain yogurt (low-fat or full-fat)
• 1/8 cup water
• 1/4 teaspoon smoked paprika
• pinch of salt (to taste)

Here's how to make it: 

1. Place sweet potatoes on a parchment paper-lined cookie sheet face down and roast for 35 to 45 minutes in a preheated 400-degree F oven until tender. Make the yogurt drizzle by combining all ingredients in a small bowl. Transfer to a squirt bottle if you have one and set aside. (The yogurt drizzle will keep for a few weeks in the refrigerator.)
   
2. While the sweet potatoes are cooking, make the filling. In a large frying pan over medium-high heat, sauté the onion and apple in olive oil for 2 to 3 minutes. Turn heat down to medium and add garlic. Sauté 3 to 4 minutes then add chickpeas and spices, and salt and pepper. Cook for a few more minutes and then stir in maple syrup. Add half of the cilantro and turn off the heat.
   
3. When the sweet potatoes are done turn them over and carefully cut the middle with a knife. Spoon the filling into the potatoes and top with the remaining cilantro and green onions. Drizzle with the yogurt sauce. Serve. Store any leftovers in an airtight container in the fridge.
   

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