hello friends + lovers
today i present to you a sweet potato w/ a little mediterranean flair
the best thing i learned while experimenting w/ this recipe
is that roasting chick peas is a real good idea
super easy source of protein without having to mess around w/ meat
you can season them however you like
and the result is much more satisfying + creamier than eating them cold-- in my humble opinion
also, i like to take off the little clear shell, coating, whatever it is, around the chick pea
again, it just makes it creamier, less gritty
i'm wondering if roasting chick peas before making hummus is a good idea?
okay, next, CAN WE discuss this tahini yogurt for a minute?
think tzatziki sauce but no cucumbers and just better
more decadent and garlicky
the tart goodness of this sauce paired w/ the sweetness of the potato is just ridiculous
maybe opposites do attract after all?
and if you need any more convincing...
nutritionally, it's really wonderful
you've got a beautiful balance of carbohydrate from the potato, protein from the chick peas + greek yogurt, and fat from the tahini + cream
i could go into more detail about the potassium in the potato or the calcium + phosphorous in the yogurt
but who really cares?
all you need to know is that this makes for a balanced meal w/ plenty of vitamins + minerals
and most importantly of all, it combines a lot of interesting flavors and tastes so so so good
thanks for hanging out w/ me and reading
SWEET POTATOES W/ TAHINI YOGURT SAUCE + ROASTED CHICK PEAS
wash sweet potatoes, dry, brush w/olive oil, pierce w/fork a few times // wrap potatoes in foil + bake in oven at 375F until soft when pierced w/fork (1-1.5 hrs)
slice the top of garlic head to expose the tops of each clove // place each garlic head on small piece of foil // drizzle w/ olive oil + sprinkle with salt // pop them in the oven (w/potatoes at 375F) for 1 hr or so
meanwhile, whip out the food processor or high powered blender // blend up sesame seeds until they form into a paste // add olive oil, lemon juice, yogurt, cream, salt + pepper // once garlic has finished roasting, press the cloves out of the outer coverings (just accept that this will be messy, I stuck my hand in a plastic bag before pressing out the garlic) // blend up the garlic with the rest of the ingredients // taste + salt accordingly
finally, mix up your chick peas w/ the olive oil + seasonings // roast in oven at 350F for 20 minutes or so (be careful not to roast too long or they will dry out)
slice the potatoes in half // top with tahini yogurt, chick peas, + chives
sweet potatoes, 4 ct
olive oil, 1/4 c.
chives, chopped 1/4 c. or so
garlic head, 2 ct
sesame seeds, 1 c.
olive oil, 3 Tbsp
heavy cream, 2 Tbsp
lemon juice, 1 Tbsp
kosher salt to taste
chick peas, 1 can
olive oil, 2 Tbsp
cumin, 1/4 tsp
chili powder, 1/4 tsp
kosher salt to taste
fresh grated pepper to taste