Moroccan Sweet Potatoes Recipe
Healthy Moroccan Stuffed Sweet Potatoes with Ras El Hanout, chickpeas, apples, onion, garlic and cilantro is vegan, or drizzle with delicious smoked yogurt.
How to Make the Best Moroccan Sweet Potatoes
These Moroccan sweet potatoes are a vibrant, flavor-packed dish that brings the warm, aromatic spices of North Africa right to your dinner table. Tender roasted sweet potatoes are stuffed with a fragrant chickpea filling seasoned with Ras el Hanout—a complex spice blend featuring cinnamon, cumin, coriander, and more—creating a hearty and satisfying meal.
What makes this recipe truly special is the balance of flavors and textures. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory, slightly spiced chickpea filling. Fresh apples add a subtle crunch and brightness, while the creamy smoked yogurt drizzle brings everything together with a tangy, smoky finish.
Whether you’re looking for a wholesome vegan dinner or a crowd-pleasing side dish, these stuffed sweet potatoes deliver on both taste and nutrition. They’re packed with plant-based protein from the chickpeas and loaded with fiber and vitamins from the sweet potatoes—comfort food you can feel good about eating.
Moroccan Sweet Potatoes
Healthy Moroccan Stuffed Sweet Potatoes with Ras El Hanout, chickpeas, apples, onion, garlic and cilantro is vegan, or drizzle with delicious smoked yogurt.
Ingredients
Sweet Potatoes
Chickpea Filling
Smoked Yogurt
Instructions
Roast the Sweet Potatoes
- Preheat oven to 400°F.
- Place sweet potatoes, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.
Make the Filling
- While sweet potatoes are roasting, make the filling. Sauté onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes.
- Turn heat to medium. Add garlic. Sauté 4 more minutes then add chickpeas 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.
Assemble and Serve
- When sweet potatoes are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the sweet potatoes.
- Place back in a warm oven until ready to serve.
- To make the smoked yogurt, mix all yogurt ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.
- Garnish with fresh cilantro and scallions and a drizzle of smoked yogurt.
Notes
- This recipe works beautifully as a vegan main course without the yogurt topping.
- Ras el Hanout is a North African spice blend available at most grocery stores or can be made at home.
- The smoked yogurt can be made ahead and stored in the refrigerator for up to a week.
