Moroccan Sweet Potatoes are filled with a delicious, savory mixture of chickpeas, onion, garlic, apples and fresh cilantro, seasoned with a spicy & flavorful Moroccan spice blend called “Ras el Hanout.” Keep them vegan or add “Smoked Yogurt”.
These healthy Moroccan Sweet Potatoes are roasted and stuffed with a delicious and savory mixture of chickpeas, onion, garlic, apples and fresh cilantro, seasoned with a spicy & flavorful Moroccan spice blend called “Ras el Hanout.”
I love this meal because it’s fairly low in fat and calories, high in nutrients, and very filling and satisfying. With the cooler fall weather, I find my appetite is voracious! I literally want to eat everything in sight.
Sweet potatoes are one thing I turn to when I feel myself getting a little out of control. They are naturally filling, full of fiber and when roasted, their natural sugars caramelize. Ras el Hanout, if unfamiliar, can be found here at our store, or can easily be made at home. Keep this meal completely vegan, or drizzle lightly with my new favorite thing – “smoked” yogurt, for extra wow.
I have the “smoked” in quotes here because, even though we actually have been smoking yogurt in our smoker – which is over the top amazing – it’s a more arduous process than I expect most people have time for. So here’s a faster, easier way of mimicking this – by simply adding smoked paprika to yogurt. It has become our favorite condiment around here, and I often drizzle it over roasted vegetables and soups. It’s a keeper, for sure.
Split the sweet potatoes in half lengthwise, and roast cut side down on a parchment-lined baking sheet.
When they are done, flip them over …..they will be soft and caramelized.
While they are sweet potatoes are roasting, saute the onions, garlic, chickpeas and apples.
Below on the right, is the Seattle Based Ras el Hanout Spice Blend we carry at our store. It is lovely.
The left comes from Trader Joes. Each blend is slightly different, with different levels of heat.
Traditionally, it’s a blend of spices you probably already have at home: cumin, cinnamon, cloves, cardamom, and cayenne.
I actually make the filling a little spicy, purposely, because when it’s together with the sweet potato, the heat dissipates.
So season up the chickpea-apple filling with the Ras el Hanout. Then make slit in the soft sweet potatoes and place a few heaping spoonfuls over them. Keep them in a warm oven until ready to serve.
Sprinkle with fresh cilantro and scallions, and a drizzle of the “smoked yogurt.” Or keep them vegan!
These Moroccan Sweet Poatoes even taste great the next day. Just heat them up in the oven!
On the home front. We are in the middle of a nice, peaceful lull, between catering weddings and catering holiday parties… and time feels so luxurious. This is my favorite time of year, not only because life slows down for us, but because it is fall here, and this season most of all, moves me to my core with its beauty.
I can’t stop marveling at all the trees and what they do each year. For a few short weeks they began dropping their brilliant colored leaves, showering the earth with their reds and golds, and the sight of this is mesmerizing, hypnotic. It settles me in a way I can’t explain.
Somehow the whole story of life and death is contained in these falling leaves, and it feels so beautifully honest.
The beauty and joy of it, the loss and sadness too. So fleeting, this life of ours. Yet somehow it all feels so perfect and right. All of life, just as it is, even with how hard it can be at times. And I feel teary and yet giddy, expansive, embracing like I can actually hold all of it. And of course, this is the point in our walk, where Brian looks over and sees the look on my face as I’m staring up at the trees and asks me what drugs I am on. 😉 Perhaps we come with “built-in” drugs.
Perhaps the universe grants us moments of grace from time to time, that help us integrate all our experiences here, into the great wholeness. Who knows, but I savor these moments greedily.
More recipes you may like:
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
- Mashed Sweet Potatoes with Ginger
- Moroccan Chickpea & Sweet Potato Salad
- Baked Sweet Potato Fries with harissa!
- Thai Sweet Potato Soup w/ Lemongrass and Ginger
Enjoy and have a cozy weekend!!
Print
Moroccan Sweet Potatoes
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4-6 1x
- Category: Vegan main
- Method: roasted
- Cuisine: Moroccan
- Diet: Vegan
Description
Healthy Moroccan Stuffed Sweet Potatoes w/ Ras El Hanout, chickpeas, apples, onion, garlic & cilantro is vegan, or drizzle with delicious smoked yogurt.
Ingredients
- 2–3 medium yams- cut in half lengthwise, skin on
- 1 Tablespoon olive oil
- 1/2 an onion – diced
- 1/2 an apple – diced
- 4 garlic cloves, rough chopped
- 1 can chickpeas, drained & rinsed or sub 1/2 lb chicken breast
- 2 teaspoons Ras el Hanout spice blend
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoon maple syrup
- 1/2 cup chopped cilantro, divided
- 1/4 cup chopped scallions
“Smoked” yogurt drizzle
- 1/4 cup plain yogurt or soy yogurt (this is best with low fat or full fat, not fat-free)
- 1/8 cup water
- 1/4 teaspoon smoked paprika
- pinch salt to taste
Instructions
- Preheat oven to 400F.
- Place yams, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.
- While yams are roasting make filling. Saute onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes. turn heat to medium. Add garlic. Saute 4 more minutes then add chick peas and spices, salt and pepper. Continue cooking a few more minutes. Stir in maple syrup. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Stir in half of the cilantro. Turn heat off.
- When yams are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the yams. Place back in a warm oven until ready to serve.
- Garnish with fresh cilantro and scallions and a drizzle of “smoked” yogurt.
- To make the “smoked yogurt” mix all ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.
Notes
This is the Seattle Based Ras el Hanout Spice Blend we carry at our store. It is lovely.
Or make this homemade version: Ras El Hanout
Nutrition
- Serving Size: ½ a sweet potato with the filling (no yogurt)
- Calories: 346
- Sugar: 4.6 g
- Sodium: 421.8 mg
- Fat: 4.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 71.8 g
- Fiber: 12.4 g
- Protein: 7.1 g
- Cholesterol: 0 mg
This recipe sounds so simple (and it is very easy to make!), but is sooooo tasty. We have it once a week on our busiest days. To simplify a bit I omit the apple and add all the cilantro while still on the stove. I can’t eat dairy, so we top it off with tahini and harissa. YUM YUM YUM!
Awesome Kelli!
This recipe was perfect! The sweet potatoes were tender and a little carmelized. I may never cook them any other way again!
We love this recipe! So full of spices and textures. We left out the maple syrup and salt and thought it wonderful!
We loved this recipe! A great mix of spices and textures! We left out the maple syrup and salt and thought the dish fabulous!
SO good!!!! We had enough for leftovers and just as good (maybe even better) the second day. Thanks so much!
Good day!
As I read through this post, the further I got the closer I came to touching upon my enthusiasm had in my younger years with food. I thought, shopped, discussed and searched what internet there was in the 80’s because I needed my food to be far from others; my profession at the time was catering and I ran a large caterer in Chicago. I didn’t want the ordernairy for me or to sell to someone. I even would fly off to New York to compare my ideas to what I thought I find. And, I found many people savored and wanted what I could make or an idea to do something. Now as I am older, food still excites me, but unfortunately I do not have the stamina to cook and shop like I did. I am not ancient, yet certain physical things keep me from on a top. but I don’t need to be there. I was once–now you may enjoy the spot. thanks, I am going to make the Morroccan sweet potatoes for dinner. I must get started. My best to you. sorry to write a whole book.
Thanks for sharing Frank. Really appreciate this.
I injoy so much moroccan sweet potato for our lunch and dinner
Easy, tasty & well worth making.
I love Moroccan spices, chickpeas are a massive staple in my household. The dressing just finishes it off. This was also a big hit with the not so veggie lovers.
Great recipe! What do you guys suggest for a side dish next to this recipe? Thank you.
A leafy green salad!
This is a OMG! recipe……I used some leftover to cold rice spaghetti with a regular cider vinegar mustard salad dressing and some pecans…..Pure delight, just so addictive!Many thanks for inspiring me !
This is delicious! I made it yesterday, great flavors! Spicy, sweet, hearty and it was easy to make too! Definitely something I will make again.
Hello. I can’t have chickpeas or legumes of any kind because I’m on an AIP protocol. What would you suggest to use in place of chickpeas?
Hi Judy, do you eat meat? what about adding some diced chicken breast? Just brown it with the onion.
Your instructions for roasting the potatoes say “cut side down” – but both photos show cut side up. It’s a little confusing. The recipe sounds great and I will definitely try it.
Sorry, I adjusted recipe to make it more clear- thank you! Yes… roast them cut side down, then when tender, turn them over and stuff.
En ce moment “j’épluche” avec beaucoup d’attention toutes tes pages( je suis loin d’avoir fini)
Une chose m’intrigue::c’est le yaourt fumé.
Pour obtenir un goût fumé,par exemple,une viande,j’utilise la méthode chinoise,qui marche très bien,avec du thé fumé. Si c’est un liquide,une TOUTE petite infusion,du même thé ,pourrait peut-être,rendre service. Qu’en penses-tu???
Ceci ,bien sûr, ne concerne que le goût fumé,et n’a RIEN à voir avec le paprika fumé que tu as utilisé. C’est l’épice employée pour fabriquer le chorizo . En utilisant ce paprika fumé,tu reste dans la note orientale,. J’essaierai pour voir ce que cela donne
PS::j’ai mis des années avant de découvrir cette méthode chinoise qui marche très bien avec le poulet. Merci pour cette belle recette et plein de bisous Chris 06
This is so delicious and different! Great combo, spices and carmelized sweet potato! Good enough to serve to my discerning “gourmet” foodie friends, thanks! Printed and made it in the keeper book!
I so glad you enjoyed them Ann, they are different, but i really enjoy them too!
Amazing one Sylvia.
Gotta try this out. Thanks for sharing 🙂
My daughter and son-in-law to be wanted all all Indian meal for there engagement party but when I showed them this, they went yeah yeah yeah. I set out to do it exactly as drawn but for 38 people at a residence, the serving plates became a helluva problem. I solved it deciding to do it as a casserole. Once I had mashed all the yam meat, I thought, hey this is Morrocan, lets dance this a bit closer to the line, so I added butter, raisins, cumin and candied pineapple to the mash and then baked that in the oven and topped it with the fixins as described. Easily the most raved about dish of the 5 I made. I made three pans of it, two with cilantro, one without and all except one piece got eaten. Thanks for the share.
In india, yam and sweet potatoes are 2 different vegetables. Yam has a very hard skin. Can you please tell me should I use yam or sweet potatoes? I’m so confused
Sweet potatoes- thin skins!!!
These are fantastic. I’ve made them twice: once with chickpeas, and once with a bean medley I had in the pantry. So delicious.
Even better: they’re great for any meal. I served them at brunch yesterday with fried eggs. I ate leftovers for lunch today, and last week I had them for dinner.
Thanks for the great feedback Eva….so glad you are enjoying them!!
Thank you for your recipes. I made this recently but had no chickpeas so used organic grade chicken mince. The Ras el hanout is a sensational spice blend. The sweet potato beautifully caramelised and the smoked yogurt a winner. Have shared your site with many of my friends. Now planning my menu for the week.
Hi Noelene! Thank you so much for your kind words and feedback. I really appreciate you sharing with friends, but even more, I appreciate you sharing your words here with me ….it makes it all feel a bit more real. I realize you live a long ways away, and I guess that’s the beauty of the internet, connecting people in opposite sides of the globe — but sometimes it feels so strange, isolating almost, putting yourself out there into the big wide world, and seeing that people are visiting the site, using the recipes, and sharing ( which is all awesome) but not knowing who you are! So getting little notes like this, really really make my day, and keep feeing inspired. So thank you Noelene!! 🙂
This really sounds great. Looking forward to including this for our Christmas dinner.
Thanks Lynn!
Hello! I just wanted to let you know that we tried this recipe of yours last night and it was absolutely fantastic!! Even my picky 12 year old ate his!! Thank you for posting such a creative recipe – this is a keeper!! XOXO, Cay
Thanks so much for letting us know! Glad you liked it and good to hear your son did too!!
These potatoes look amazing! And I love your post. I recently took that leap too…was lonely up on the fence. Scary exciting!
Yes, totally ….scary exciting! All the best to you with your leap!!
This is STUNNING. And I would love to try smoked yogurt. Do you have a smoking gun or a full cold smoker that you use for this? Such a great idea.
We cold smoke it 🙂
This sounds fantastic! I just sent the recipe to one of my Thanksgiving guests who eats Vegan.
Wow I’ve never heard of smoked yogurt, and with stuffed sweet potatoes? Seems like you found a grand prize winner here- yum!