stuffed sweet potatoes with za'atar beans & sumac tahini dressing


Stuffed sweet potatoes are incredible. They’re a vessel for just about anything, but stuffed sweet potatoes happen to be nutritious, too. Cooking sweet potatoes in the oven, splitting them open to reveal the bright orange flesh, and then stuffing the potatoes with wholesome ingredients makes for a simple wholesome meal.

Za’atar, a tangy spice blend of thyme, sumac, and sesame seeds, coats the buttery cannellini beans for a flavor-packed topping to these stuffed sweet potatoes. It all comes together dressed with a bright sumac tahini dressing, which you will just keep spooning on until the last bite-- seriously! Sumac?! What’s that? It’s another Middle Eastern spice like za’atar. It’s tangy, versatile, and adds color to any dish. Looking for za’atar, sumac, or even tahini? You can find them at specialty grocers or order online from shops like Kalustyan’s or Sahadi’s who are overflowing with the best spices. If you’re looking for how to cook sweet potatoes in the oven this should be your go-to way.

Top these stuffed sweet potatoes with avocado for another boost of fiber (sweet potatoes have lots, too!) and the good kind of healthy fat. Balanced meal: check!

Got more sweet potatoes on hand? Check out this sweet potato and chickpea tagine and this ras el hanout lentil stew.

stuffed sweet potatoes with za’atar beans & sumac tahini dressing

serves 4 


4 medium sweet potatoes
2 tbsp. olive oil
½ cup yogurt
3 tbsp. tahini
2 tsp. sumac
¼ tsp. Aleppo pepper or crushed red pepper
2 garlic cloves, thinly sliced  
1 ½ cups cannellini beans (or 1- 15-oz. can, drained and rinsed) 
1 tbsp. Za’atar
2 tbsp. chopped parsley 

Preheat oven to 400°F. On a lined baking tray, prick sweet potatoes all over with a fork; drizzle with 1 tbsp. olive oil and season with salt and pepper. Cook until tender when pierced with a fork, 40 to 45 minutes.

In a medium bowl, whisk yogurt, tahini, sumac, Aleppo pepper and 2 tbsp. water until well combined; season. 

In a medium skillet, heat remaining olive oil. Add garlic and cook over medium heat until tender and fragrant, 2 to 3 minutes. Add beans and za’atar; cook until warmed through, 2 to 3 minutes. Toss with parsley. 

Cut potatoes in half lengthwise, careful not to slice all the way through. Fluff flesh with a fork. Fill with za’atar beans and drizzle with sumac tahini dressing. Serve with avocado, if desired.

* Vegan option, skip the yogurt in the tahini sauce. To thin out the tahini, add more water and a squeeze of lemon juice. Still delicious! 


//photography for this post by my dear friend, Aki Akiwumi//