Nolan was gone for work again this week so I planned on making these mediterranean baked sweet potatoes, because he isn’t a huge sweet potato fan, or of any meal without meat in it. 🙂 (I still get teased about a time I cooked a meal for him and Scott that didn’t have meat! Ah, the travesty!) After work I jumped on my bike and battled the wind for 23 miles, all the while thinking of the sweet potatoes.
When I got home I turned on the oven, grabbed the can of beans, opened them and realized they were great northern white beans and not garbanzo beans. I briefly considered just using them, but thought better. Then I considered going to Chipotle, ordering a pizza or getting take-out Chinese food. Instead I just made scrambled eggs and went to bed. Womp, womp.
When I went to Target to get the garbanzo beans I triple checked I grabbed the right can. I found the Tahini at Whole Foods, the same day I overindulged on their salad bar. Those scrapes on the sweet potato are from when Sophie tried to grab it off the counter. I came home and it was right on the edge, as if at that point she realized it wasn’t a good idea Stinker.
For once, I followed the recipe almost to a T, even though it was a little awkward to mix cinnamon and cumin together. Like my electric blue bowl?
To coat the potatoes with EVOO I just poured a tiny bit of it on the aluminum foil and then rubbed them around.
I thankfully caught my teaspoon, not tablespoon dill measurement mistake before whisking together the sauce. 🙂 Mine took a little less than 1/2 cup of water to get it to a drizzly consistency.
I’m still working on my camera skills, I should have set it up better but it smelled so good, I just couldn’t wait to dig in!
BONUS: The recipe I used was adapted from this recipe, which claims it only has 313 calories per serving!