Mediterranean Baked Sweet Potatoes

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

image credit: julieamalia cookpad.com

Ingredients

2 servings

  • 1 sweet potato
  • Mushrooms [sliced into small pieces]
  • Meat rolls [sliced into small pieces]
  • Grated cheddar cheese
  • Chobani greek yogurt for topping
  • Salt
  • 1 egg
  • Steps

    45 mins

  • 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

    Ingredients

    1 servings

  • 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
  • Siracha
  • Paprika
  • 4-5 cloves garlic, crushed
  • Salt
  • Pepper
  • Chives
  • Olive oil
  • Your choice of wrap bread
  • Steps

  • 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

    image credit: The O’Lius cookpad.com

    Ingredients

  • 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 egg
  • 1 tbsp milk
  • Steps

  • 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

    image credit: Axel cookpad.com

    Ingredients

  • 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
  • Water
  • 45 g cherry tomatoes
  • 15 g chopped parsley
  • Other half for the lemon juiced
  • Chilly garlic sauce (optional)
  • Steps

  • 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.
  • Serve immediately and enjoy 🙂
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