Moroccan Stuffed Sweet Potatoes Recipe | Yummly

Moroccan Stuffed Sweet Potatoes

Maureen L.: "I have made this before and it’s so good my daugh…" Read More
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  • 1 eggplant (medium, about 3-4 cups worth)
  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • 1/2 cup water
  • 1 can chickpeas (drained and patted dry.)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 4 sweet potatoes (cut in half lengthwise)
  • 1/4 cup Tahini
  • 1/4 cup pomegranate seeds
  • 1 bunch cilantro (finely chopped)
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    NutritionView More

    Sodium35% DV830mg
    Fat22% DV14g
    Protein25% DV13g
    Carbs24% DV71g
    Fiber64% DV16g
    Calories440Calories from Fat130
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate71g24%
    Dietary Fiber16g64%
    Vitamin A390%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Maureen L. a month ago
    I have made this before and it’s so good my daughter and husband love it
    Ilus Naine 4 months ago
    Quite nice but was missing some sauce and spice. I added chili into the eggplant mix and added kefir during eating. Nice!
    Alexa Drozdova 5 months ago
    this was pretty tasty
    Joelle Choueiry 6 months ago
    AMAZING! I didn’t have eggplants on hand, I replaced with butternut squash. Turned out fabulous oh and also added 1/4 cup of quinoa with the tomato paste and water.
    Al bo 7 months ago
    Loved it. This is such a common flavour mixture (I see variances of this recipe everywhere) and I just live the combination. I mixed the tahin with lots of Greek yoghurt to make a sort of sauce, much better. Also this does not have enough veggies, so I added courgette. I put the chickpeas and the potato in the oven, but the aubergine in the microwave for 5 min before frying with the courgette. The chickpeas turned out super Crispy, lovely!
    Noelia Fernandez 8 months ago
    It was pretty good. I’m sure it would have tasted better with then pomegranate but I couldn’t find it anywhere.
    Andrea Hutchinson 9 months ago
    Great! My guests loved them.
    Hej 9 months ago
    It tasted so good. I’ll definetily will make this again
    Kes K. 10 months ago
    Really tasty! The flavors are bold and interesting. I made it for Thanksgiving and it was a big hit! It could also serve as a vegan meal. The tahini sauce is essential.
    Teodora Panescu 10 months ago
    The taste or sweet potato was totally overpowering the rest of the ingredients. Felt like they didn't come together nice. But it was interesting. I wouldn't do it again tho
    Dolly a year ago
    Made for Thanksgiving! Added more vegetables/substitutes and it's a nice, harvest-themed meal, woohoo!
    Turned out Great!!! Made a little like yogurt sauce to go with it and added some Sriracha for heat. Absolutely delicious and so easy!! I cooked all three items in the oven together for 30 min, took eggplant our 10 minutes earlier and did the second part.
    Hey Lola a year ago
    This was a HUGE hit. I made it for my family and everyone has been raving about it. Def will make again. I did double the spices though.
    Raquel Rivera a year ago
    Very nice and easy to cook!... it does take a while but I'll definitely make this again
    Matt Vandermeer a year ago
    Very good it’s a staple but the tomato eggplant mixture could use a lil something extra in the flavor department I throw in more spices and try out different ones each time
    xxx x. a year ago
    this is a great recipe!! easy and fast to make. I used some spicy roasted tomatoes sauce and topped it off with some yogurt it was really good.
    Paul S. a year ago
    Great, quick and easy recipe! I used zucchini and squash in place of Robert's cousin, eggplant! We will be having this again!!
    karen malleus 2 years ago
    My Dining for Women group, “Absolutely Loved “these sweet potatoes! The mixture of seasoning and different textures was outstanding, and a beautiful presentation
    Rebecca D. 2 years ago
    Great ! did it without the eggplant, turned well
    Kamilla King 2 years ago
    It was so good! I didn’t get a big enough aubergine so only had enough stuffing for four halves, but still everything was amazing. I added some raw cherry tomatoes on top as well as the pomegranate seeds
    Michal 2 years ago
    Really delicious and surprisingly filling For sure a repeat!
    angie 2 years ago
    This was very good. I did have to cook the sweet potatoes 5 minutes longer than the directions but I did have very big potatoes.I did not use the pomegranates, but overall was delicious. Family was surprised as they usually don't like eggplant.
    Christina Cesarz 2 years ago
    A lot of fun flavors! Definitely a unique dish that I’ll be making again. The tahini added a whole new texture and wow-factor
    Heather Carter 2 years ago
    Great!! We roasted the eggplant instead of pealing and cutting. Didn’t add the water as we saved the juices from roasting. Perfect!
    AJ Tennant 2 years ago
    very easy to make with a range of flavours! add a side salad and you have one of the best looking, most colorful meals you'll ever enjoy.