Moroccan Sweet Potatoes
Ingredients
The sweet potatoes and filling
-
2–3
medium
yams
-
1
Tablespoon
olive oil
-
½
an
onion
-
½
an
apple
-
4
cloves
garlic
-
1
can
chickpeas
-
2
teaspoons
Ras el Hanout spice blend
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
2
teaspoons
maple syrup
-
½
cup
chopped cilantro
-
¼
cup
chopped scallions
The yogurt drizzle
-
¼
cup
plain yogurt or soy yogurt
-
⅛
cup
water
-
¼
teaspoon
smoked paprika
-
a pinch
salt
Instructions
- Preheat the oven to 400°F.
- Place yams cut side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender.
- While the yams are roasting, sauté onion and apple in olive oil over medium-high heat for 2-3 minutes.
- Turn the heat to medium, add garlic, and sauté for an additional 4 minutes.
- Add chickpeas, Ras el Hanout, salt, and pepper, and cook for a few more minutes before stirring in maple syrup and half of the cilantro.
- When the yams are tender, flip them right side up and make a slit in the middle, then spoon the filling over them.
- Place the stuffed yams back in a warm oven until ready to serve.
- Garnish with fresh cilantro, scallions, and drizzle with smoked yogurt.
Nutrition Facts (estimated)
Servings
4-6
Calories
346
Total fat
4.2g
Total carbohydrates
71.8g
Total protein
7.1g
Sodium
421.8mg
Cholesterol
0mg
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