I first made these sweet potatoes in Spring 2018 when my friend Gena of The Full Helping published her cookbook Power Plates. (non affiliate link)
My husband and I devoured them, and they quickly became a favorite that we make often.
These Moroccan Sweet Potatoes are super easy to make, hearty and packed with savory goodness, and DELISH — as in the best savory flavor!
As an added bonus: the recipe makes a large quantity, can be made ahead and heats up well making it perfect for meal prep of any kind.
And they are really easy to make.
It’s simply baked sweet potatoes topped with a hearty mix of lentils, onions, spinach and tomatoes cooked up with lots of yummy spices like garlic, ginger, cinnamon, cumin and chili powder.
All topped with a yummy Lemon Tahini Dressing and lots of fresh herbs.
They are made with lots of simple, real food ingredients and the recipe (below) gives lots of options making it easy — for example you can use real tomatoes or diced canned tomatoes; fresh ginger or ground ginger.
All you need is sweet potatoes, lentils (celiac friends, see note below), tomatoes or diced canned tomatoes, onion, spinach, lemony tahini sauce (details below), and lots of pantry staple spices– garlic, ginger, cinnamon, chili powder or harissa, and paprika.
A note about lentils for Celiac Friends: Gluten-Free Watchdog has recently done more testing on lentils and cross contamination continues to be a potential issue. So WASH LENTILS BEFORE COOKING and pick through them or errant wheat and barley. For more, click here for the Gluten-Free Watchdog post.
They are easy to make.
I started by baking the sweet potatoes and cooking the lentils. While the lentils cook, I made the tahini sauce and prepped the other ingredients.
Once the lentils are cooked, they get sauteed with onion, tomatoes, spinach and all the spices. And the kitchen smells amazing and so cozy!
Then you cut the sweet potatoes in half, mash the sweet potatoes with a fork and spoon the lentil mix over them.
Finally you drizzle with lots of tahini sauce and top with fresh herbs.
More on the Lemony Tahini Sauce. It is soooo good!
The combination of ingredients and the texture are perfect for this dish!
All you need is tahini, lemon juice, garlic, maple syrup or agave (just a little and it makes such a difference!), salt and pepper. I even double it sometimes to have extra for the week!
Whether a you’re enjoying these Moroccan Sweet Potatoes as a side dish (as my husband enjoyed them alongside grilled chicken) or a main dish (how I ate them), they are savory, satisfying and delicious!
Hope you love them as much as we do!
Thanks for my copy of the cookbook Gena! So many recipes I want to try. You can purchase Power Plates here though this non-affiliate Amazon link. Note: While this is not a gluten-free cookbook but many recipes are naturally gluten-free and others can be easily adapted.
Scroll down for recipe and leave a comment if you try*.
*Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.