Spiced Tahini Loaded Sweet Potatoes 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Jan 12, 2020

Ingredients popular in Middle Eastern cooking — tahini, sumac and pomegranate seeds — take roasted sweet potatoes to a new level.

Where to Buy: Sumac is available at many spice stores and well-stocked supermarkets, but if you can’t find it, grate the zest of the lemons you’re juicing and use that instead.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 4 medium sweet potatoes (about 1 1/2 pounds total), scrubbed
  • One (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 3 tablespoons vegetable oil of your choice
  • 1 1/2 teaspoons kosher salt, divided, or more to taste
  • 1/2 cup tahini, well stirred
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, finely chopped or grated
  • 2 to 4 tablespoons water, as needed
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sumac (may substitute finely grated lemon zest)
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • 4 fresh mint leaves, torn


Place a baking rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper.

Cut the sweet potatoes in half lengthwise and place them on the baking sheet along with the chickpeas. Drizzle with the oil and season with 1 teaspoon salt, tossing the chickpeas and rubbing the oil on the sweet potatoes to ensure even coverage.

Turn the potato halves cut side down and roast 25 to 30 minutes, until the potatoes are fork-tender and the chickpeas are a little crispy, stirring the chickpeas once halfway through.

In a small bowl, whisk the tahini, lemon juice, garlic and remaining 1/2 teaspoon salt. It should be the consistency of ranch dressing; stir in 2 to 4 tablespoons water to thin it out, if needed.

Place the sweet potato halves cut side up on a plate. Sprinkle the chickpeas with the pepper, cumin and sumac and toss to coat.

Leaving a 1/2-inch border intact around the edges and bottom, scoop the remaining flesh out of the sweet potato halves into a bowl. Mix half of the tahini dressing with the flesh of the sweet potatoes, then, using a fork, mash the potato until smooth. Taste and season with more salt and pepper, if needed. Spoon the seasoned potato flesh back into the skins.

Top with the spiced chickpeas, pomegranate seeds, parsley and mint. Drizzle with the remaining dressing, if desired. Serve warm or at room temperature.

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Recipe Source

Adapted from “The Goodful Cookbook,” (Rodale, 2019).

Tested by Joe Yonan.

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