Baked sweet potatoes with whipped feta, spiced chickpeas & green tahini
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 4 medium sweet potatoes (we used purple but any will work)
- 1-2 tbsp olive or rapeseed oil
- 2 x 400g can chickpeas, or a 700g jar, drained and liquid reserved
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp smoked paprika
- pinch of chilli flakes
- 3 limes
- 150g feta
- 150g Greek yogurt
For the green tahini
- 3 tbsp tahini
- small bunch of coriander, roughly chopped, a few whole leaves to serve
- 1 small garlic clove
Method
- STEP 1
Prick the potatoes all over with a fork, then rub with a drizzle of the oil and a pinch of sea salt. Heat the oven to 180C/160C fan/gas 4 and bake for 40 mins or air-fry for 20-25 mins until the potatoes feel tender when squeezed. (The time will vary a little depending on the size of the sweet potatoes.)
- STEP 2
Meanwhile, prepare the fillings. Toss the chickpeas in a drizzle of oil, the spices and some seasoning, then tip into a small baking dish. Roast alongside the potatoes for the final 15 mins (10 mins in an air-fryer), tossing halfway through. Cut 2 of the limes in half and nestle them cut-side up in the dish with the chickpeas for the final 5 mins.
- STEP 3
To make the green tahini, blitz the tahini, coriander (including the stalks), garlic clove and the zest and juice from the remaining lime. Season and stir in 1-2 tbsp water to create a drizzling consistency.
- STEP 4
Mash the feta and yogurt together with a little seasoning until smooth (or blitz in a food processor). Keep chilled until you’re ready to serve.
- STEP 5
Arrange the sweet potatoes on a plate, split down the length and lightly mash the flesh with a fork. Spoon a little feta yogurt into each potato, top with the chickpeas, a drizzle of green tahini and scatter over some whole coriander leaves. Serve the charred limes on the side for squeezing over.
