Moroccan Stuffed Sweet Potatoes Recipe | Yummly
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Moroccan Stuffed Sweet Potatoes

Maureen Latino: "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

    Unlock full nutritional details with subscription

    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 Latino 10 months ago
    I have made this before and it’s so good my daughter and husband love it
    Ilus Naine a year 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 a year ago
    this was pretty tasty
    Joelle Choueiry a year 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 a year 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 a year ago
    It was pretty good. I’m sure it would have tasted better with then pomegranate but I couldn’t find it anywhere.
    Great! My guests loved them.
    Hej 2 years ago
    It tasted so good. I’ll definetily will make this again
    Kes K. 2 years 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 2 years 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 2 years ago
    Made for Thanksgiving! Added more vegetables/substitutes and it's a nice, harvest-themed meal, woohoo!
    Danielle Antonacci 2 years ago
    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 2 years 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 2 years ago
    Very nice and easy to cook!... it does take a while but I'll definitely make this again
    Matt Vandermeer 2 years 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. 2 years 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 Shaver 2 years 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 3 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.