Mediterranean Baked Sweet Potatoes, looking for these recipes? check this for 4 best Mediterranean Baked Sweet Potatoes: Baked Mediterranean Sweet Potatoes , Loaded Sweet Potato , Mediterranean stirfried vegetables wrap , Sweet potato curry pie
Loaded Sweet Potato
Recipe by: julieamalia
1 sweet potato
Mushrooms [sliced into small pieces]
Meat rolls [sliced into small pieces]
Grated cheddar cheese
Chobani greek yogurt for topping
Preheat oven to 400 degrees.
Poke holes into your sweet potatoes and bake them on a baking sheet for about 40-45 minutes or until they’re fork tender.
Remove from the oven. Slice them open, and scoop out a little bit to make room for your stuffing.
Sprinkle cheese on top and pop them back in the oven for a few minutes for the cheese to melt.
While you wait for your cheese to melt, mix the salt and greek yogurt. Taste and adjust.
Stuff with sliced meat rolls, mushrooms and egg, and then put it back into the oven.
Bake until the egg is cooked and then top it with yogurt.
Serve and Enjoy!
Mediterranean stirfried vegetables wrap
Recipe by: Eryn Chesney
1/4 of a sweet potato, sliced at medium thickness
3 white button mushrooms, sliced
1/4 of a capsicum, cut up
1/4 of a red onion, diced
1/2 an avocado
1 handful baby spinach
Lemon juice from 1/2 of a lemon
4-5 cloves garlic, crushed
Your choice of wrap bread
Prepare sweet potato. Mix crushed garlic,paprika and salt together. Dip sweet potato pieces in olive oil then cover in garlic-paprika mix
Put sweet potatoes in oven at 180° on bake for 30 minutes (15 minutes on each side)
Prepare mushrooms,onion and capsicum for stirfry.
Put vegetables in a pan and cook with olive oil. Add salt, pepper, chives and siracha. Stir until cooked.
Prepare avocado. Mash avocado with fork and add the juice of half a lemon. Add salt and pepper.
Spread avocado mash all over wrap. Put baby spinach, stirfried vegetables and sweet potato on to wrap. Add cheese if desired. Wrap it up and its ready to eat!
Sweet potato curry pie
Recipe by: The O’Lius
3 tbsp olive oil
2 cloves garlic, minced
1 onion, minced
1 habenero (or other chili pepper), minced
16 oz cubed sweet potato
1 cup frozen peas
1 1/2 cup chicken stock
1 tbsp garam masala
1 tsp ground tumeric
1 tsp ground cumin
1 cup cooked chicken, chopped
5 oz plain Greek yogurt
to taste Salt
1 tube Pillsbury Crescent Roll dough (Sweet Hawaiian, if you can find it!)
1 tbsp milk
Pre-heat oven to 350 degrees F
Heat oil in large pan and sauté minced onion, garlic, and chili for 2-3 mins over medium-high heat
Stir in the spices and cook for another 2-3 mins
Add chicken broth and vegetables. Bring to a boil and cook for about 10 mins or until vegetables are almost tender.
Stir in Greek yogurt and cooked chicken.
Taste test! Add salt or more spices if needed. If you’d like the sauce thicker, add some tapioca starch. If you’d like it thinner, add more chicken broth or water.
Spoon into a casserole dish (or if you’re feeling fancy, into four individual croquettes). Cover with the unrolled (but intact) Pillsbury crescent roll dough. This works especially well if you use an oval-shaped casserole dish, otherwise you may need to rearrange a bit. If you’re using individual croquettes, two triangles per croquette works well.
Beat egg with milk and brush onto crust. Bake for 15 mins or until golden brown, and serve!
Baked Mediterranean Sweet Potatoes
Recipe by: Axel
2 large sweet potatoes
1 can chickpeas
1 tbs olive oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp paprika
60 g tahini
1/2 a lemon of lemon juice
1 tsp dried dill
3 minced garlic cloves
45 g cherry tomatoes
15 g chopped parsley
Other half for the lemon juiced
Chilly garlic sauce (optional)
Preheat oven to about 250°c and in backing tray with tin foil
Wash potatoes and cut in half lengthwise leaves the kin on. Rub halves with olive oil on bot side and place on baking tray skin side up.
Drain the chickpeas and rinse. And toss in olive oil and all the spices (cumin, coriander, cinnamon and paprika)
Place chickpeas in the same backing tray and put the tray in the oven and cook until sweet potatoes are soft, you can put a fork through with ease (about 30 minute)
Meanwhile in a bowl ix together the tahini, lemon juice, garlic, dill and water to make a garlic sauce. Add water to the bowl til it has a sauce texture, not too watery but not sticky
Next prepare the tomato topping, in a small bowl combined the chopped tomatoes, parsley, lemon juice and chilly garlic sauce. Add as much garlic sauce as you want, depends on you liking. I added about a tablespoon.
When the potatoes are ready take them out place two halves on each plate, skin side down,. And press them a little to create a small tear in the middle if the potato.
Then place the chickpeas on top, place the tomatoes mixture and top with the garlic-tahini sauce.