This is my new favorite recipe and just may be my favorite recipe on all of Feast of Green. It’s impossible to beat the simple combination of sweet potato and za’atar, but these have additional layers of flavor from tahini, feta cheese, and just a hint of garlic. Twice baking creates an addicting crispy top (that even held up in the microwave when we reheated leftovers).
In all their carb-y goodness, these guys can just barely pass as a full comfort-meal, since the chickpeas add a touch of protein. And they save SO well in the refrigerator! (Tim managed to polish off the four pictured here within less than 12 hours – the ultimate cooking praise.)
I’m sure that the ingredient amounts can be fiddled around with to your liking – use the recipe as a general guide. I pureed the chickpeas but have been thinking that I might like these even better with more defined pieces of the beans. These can easily be made vegan by omitting the cheese and are already a “liberal” paleo, for those who allow some dairy and legumes in their diet.
- 3 sweet potatoes, washed and dried
- 2 tablespoons tahini
- 1/2 clove garlic
- 1 teaspoon salt
- 2 teaspoons olive oil, plus more for finishing
- 1 teaspoon red wine vinegar
- 1 can chickpeas, rinsed and drained
- ~1/4 cup sheep milk feta, crumbled
- ~1 tablespoon za’atar seasoning blend (can buy at whole foods, amazon, or make your own)
- flaky sea salt for finishing
Preheat the oven to 400 degrees. Prick each sweet potato with a fork several times, then place on a baking sheet and into the oven. Roast for about 45 minutes, until tender. Remove the potatoes from the oven, and reduce the temperature to 350 degrees.
When the sweet potatoes are cool enough to handle, cut each in half and carefully scrape the contents into a food processor, without tearing the skins. Add the tahini, garlic, salt, olive oil, and vinegar, and blend until well combined. Add the chickpeas, and pulse until the desired consistency is reached.
Decide whether you’d like 4 overflowing potatoes or 6 moderately filled potatoes, and place that number of sweet potato skins on a baking sheet. Fill each with the sweet potato mixture. Sprinkle an equal amount of feta on the potatoes, then dust each with za’atar. Bake for 30-45 minutes, until lightly browned.
Drizzle with olive oil and flaky sea salt, and serve immediately. Preserve leftovers in an airtight container in the refrigerator, and reheat in the oven or microwave.
*If you need a use for leftover sweet potato skins, pop them back in the oven until crispy, and eat with a pad of butter and a bit of sea salt.