Dukkah Sweet Potato Bake

Name: Dukkah Sweet Potato Bake
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 lb. sweet potatoes (about 4 medium); 1 15.5-oz can low-sodium chickpeas, rinsed; 2 1/2 tbsp. olive oil, divided; Kosher salt and pepper; 1 12-oz pkg. Hiiros tomatoes, stemmed; 1 tbsp. dukkah (see Note); 2 tsp. lemon zest and lemon wedges, for serving; 2 oz. feta cheese, broken into pieces; Dill fronds, for serving

Quite possibly the easiest sheet pan meal ever.

By Tina MartinezPublished: Jan 20, 2025

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mike garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

368

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A great solution on busy weeknights is throwing seasoned veggies and protein on a shallow pan and then into the oven : It’s low-fuss and versatile, and kids can help with assembly. To pare down the prep even more, use veggies that don’t require chopping, such as green beans, baby carrots and small tomatoes.

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Ingredients

2 lb.
sweet potatoes (about 4 medium)
1
15.5-oz can low-sodium chickpeas, rinsed
2 1/2 Tbsp.
olive oil, divided
Kosher salt and pepper
1
12-oz pkg. Hiiros tomatoes, stemmed
1 Tbsp.
dukkah (see Note)
2 tsp.
lemon zest and lemon wedges, for serving
2 oz.
feta cheese, broken into pieces
Dill fronds, for serving

Directions

1. Step 1 Arrange racks in upper and lowerthirds of oven and heat oven to 450°F. Prick sweet potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, until just tender, 6 to 8 minutes (sweet potatoes will continue to cook later). Transfer to cutting board and halve lengthwise.
2. Step 2Meanwhile, shake chickpeas in colander to remove excess water. Transfer to rimmed baking sheet and toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast on lower rack 15 minutes. Toss with tomatoes and roast until tomatoes burst and begin to break down, 10 to 13 minutes more.
3. Step 3On separate rimmed baking sheet, drizzle remaining 1 1/2 tablespoons oil in center, then sprinkle dukkah and 1/4 teaspoon salt over oil. Place sweet potatoes, cut sides down, directly on oil-dukkah mixture, then spread around to help dukkah adhere and to arrange sweet potatoes in even layer. Roast on upper rack, undisturbed, until golden brown, 15 to 18 minutes.
4. Step 4Arrange sweet potatoes, cut sides up, on platter and top with roasted tomatoes and chickpeas. Scatter with lemon zest, feta and dill. Serve with lemon wedges.

Note: You can find dukkah online and at many large supermarkets. The ingredients for this Egyptian spice blend can vary, but for this recipe, you can substitute a mixture of ground coriander, ground cumin, cayenne pepper, sesame seeds, salt and crushed nuts such as pistachios or hazelnuts.

NUTRITIONAL INFORMATION (per serving): About 368 calories, 14 g fat (3.5 g saturated), 13 mg cholesterol, 521 mg sodium, 50 g carbohydrates, 10 g fiber, 15 g sugar (0 g added sugar), 11 g protein

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