Delicious Mediterranean Sweet Potatoes

I created a vibrant Mediterranean-style sweet potatoes dish featuring roasted sweet potatoes topped with crispy chickpeas, fresh salad, and a flavorful yogurt-hummus dressing—this meal is simple, healthy, and packed with Mediterranean flare.

Why You’ll Love This Recipe

I love how the natural sweetness of roasted sweet potatoes pairs beautifully with savory roasted chickpeas and a lemony herb salad. The creamy dressing brings everything together, giving a satisfying, anti-inflammatory meal inspired by Mediterranean traditions. It’s easy to customize and full of nutrition.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (medium or small, scrubbed and halved)

• Olive oil

• Canned chickpeas, rinsed and drained

• Spices: garlic powder, onion powder, smoked paprika, cumin, coriander, cinnamon, za’atar, cayenne (optional)

• Salt and black pepper

• Plain Greek yogurt or hummus/tahini

• Lemon juice (fresh)

• Fresh dill (dried or fresh) or parsley

• Garlic (minced)

• Cherry tomatoes (diced)

• Cucumber (diced)

• Red onion (minced), optional

• Fresh parsley (chopped)

• Honey or lemon for dressing sweetness, optional

directions

I preheat the oven to 400°F. I rub the halved sweet potatoes with olive oil and season them with garlic powder, onion powder, smoked paprika, salt, and pepper, then roast them cut-side down on a baking sheet for 30–45 minutes until tender.

While the potatoes roast, I toss the chickpeas with olive oil, cumin, cinnamon, smoked paprika, za’atar, salt, and cayenne if I want a bit of heat. I spread them on a baking sheet and roast for 15–20 minutes until crispy.

I mix together a salad using diced cucumber, cherry tomatoes, red onion, fresh parsley, lemon juice, and olive oil. I season it lightly with salt and let it sit to absorb the flavors.

For the dressing, I whisk together Greek yogurt (or hummus/tahini) with lemon juice, minced garlic, a touch of dill or parsley, and a splash of water or milk to thin it out. I season it with salt and pepper to taste.

Once everything is ready, I fluff the inside of the sweet potatoes with a fork. I pile on the crispy chickpeas, top with the fresh salad, and drizzle with the dressing. A sprinkle of parsley or a crumble of feta is a perfect finishing touch.

Servings and timing

This recipe makes about 4 servings as a main dish or 6–8 as a side.
Prep time: 15–20 minutes
Cook time: 30–45 minutes
Total time: 45–60 minutes

Variations

I sometimes swap in roasted red peppers or sun-dried tomatoes instead of the cucumber salad for a different texture. When I want more protein, I add cooked quinoa, lentils, or shredded chicken. To make the dressing richer, I stir in tahini or avocado. I like switching up herbs—mint, cilantro, or basil all bring a fresh twist. A crumble of feta or a handful of olives adds even more Mediterranean flavor.

storage/reheating

I store leftovers in separate airtight containers in the fridge. The sweet potatoes and chickpeas keep for about 3–4 days. I store the salad and dressing separately to keep them fresh. To reheat, I warm the sweet potatoes in a 350°F oven for 10–15 minutes, or microwave them if I’m in a hurry. I re-crisp chickpeas in the oven or air fryer for a few minutes.

FAQs

What kind of sweet potatoes work best?

I usually go for orange-flesh sweet potatoes since they roast up sweet and creamy. Smaller ones cook faster and are easier to portion.

Can I make this vegan?

Yes. I use hummus or tahini instead of yogurt, and skip any cheese to keep it fully plant-based.

Can I prep this ahead of time?

Absolutely. I roast the sweet potatoes and chickpeas in advance and store them separately. I make the dressing and salad fresh or a few hours before serving.

How do I keep chickpeas crispy?

After roasting, I let them cool completely before storing in a container with the lid slightly ajar. I avoid mixing them with dressing or salad until right before serving.

Can I use another dressing?

Definitely. Sometimes I use a lemon-tahini sauce, balsamic vinaigrette, or even a simple olive oil drizzle with za’atar for a quick finish.

Conclusion

This Mediterranean sweet potatoes recipe brings together roasted, crispy, fresh, and creamy all in one nourishing meal. I love how easy it is to throw together yet how flavorful and satisfying it always turns out. It’s perfect for weeknight dinners, meal prep, or even as a colorful dish for gatherings.