1

Adjust an oven rack to the middle position, line a large rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

While the oven heats, halve the sweet potatoes lengthwise, rub them with some of the oil and salt, and lay them cut side down on one half of the sheet.

3

Roast once the oven is hot, 26 to 28 minutes in all, until the cut sides are caramelized and a knife slides easily into the flesh.

4

Meanwhile, drain and rinse the chickpeas in a colander and roll them dry in a clean kitchen towel.

5

Seed the red bell pepper and cut it into 0.75-inch pieces, then cut the red onion into thin wedges.

6

Toss the chickpeas, pepper, and onion in a medium bowl with the remaining oil, the paprika, cumin, oregano, black pepper, and some of the salt.

7

When the sweet potatoes have roasted 8 minutes, spread the chickpea mixture over the empty half of the sheet.

8

Roast together for the remaining 18 to 20 minutes, stirring the chickpeas once, until they are crisp and the pepper is charred at the edges.

9

While everything roasts, halve the lemon and cut one half into wedges, then grate the garlic into the yogurt in a small bowl.

10

Squeeze in the other lemon half, stir in a pinch of salt until smooth, and chop the dill.

11

Flip the sweet potatoes cut side up on the sheet, lightly mash the flesh in the skins with a fork, and season with the last of the salt.

12

Set two halves on each plate and heap the chickpea mixture over them.

13

Spoon the garlic yogurt over the top, scatter with the feta and dill, and serve with the lemon wedges.

Mediterranean Sweet Potatoes with Spiced Chickpeas & Garlic Yogurt

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Mediterranean Sweet Potatoes with Spiced Chickpeas & Garlic Yogurt

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands