Moroccan Sweet Potatoes
Healthy Moroccan Stuffed Sweet Potatoes w/ Ras El Hanout, chickpeas, apples, onion, garlic & cilantro is vegan, or drizzle with delicious smoked yogurt.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 medium sweet potoatoes- cut in half lengthwise, skin on
- 1 tablespoon olive oil
- 1 onion, diced
- ½ an apple – diced
- 4 garlic cloves, roughly chopped
- 14-ounce can chickpeas, drained & rinsed
- 2 teaspoons Ras el Hanout spice blend
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons maple syrup
- ½ cup chopped cilantro, divided
- ¼ cup chopped scallions
- ¼ cup plain Greek yogurt or plant-based yogurt
- 1-2 tablespoons water
- ¼ teaspoon smoked paprika
- pinch salt to taste
Instructions
- 1
Preheat oven to 400F.
- 2
Place yams, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.
- 3
While yams are roasting make filling. Saute onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes. turn heat to medium. Add garlic. Saute 4 more minutes then add chickpeas and spices, salt and pepper. Continue cooking a few more minutes. Stir in maple syrup. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Stir in half of the cilantro. Turn heat off.
- 4
When yams are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the yams. Place back in a warm oven until ready to serve.
- 5
Garnish with fresh cilantro and scallions and a drizzle of “smoked” yogurt.
- 6
To make the “smoked yogurt” mix all ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.