Island Style Roasted Sweet Potatoes with Black Bean Hummus
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Island Style Roasted Sweet Potatoes with Black Bean Hummus

Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Keyword: Sweet Potatoes, Black Beans, Hummus, Tahini, Maple Syrup
Servings: 6


  • 3 large sweet potatoes
  • 1-2 tablespoons extra virgin olive oil
  • 1 teaspoon salt divided
  • 1/3 cup fresh orange juice
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric or ½ teaspoon dried
  • 1 tablespoon sesame seeds
  • 2 teaspoons pure maple syrup
  • ¼ cup chopped cilantro for garnish

For the hummus:

  • 1 can rinsed and drained black beans
  • 1 large garlic clove grated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons well-stirred tahini
  • 1 teaspoon kosher salt
  • freshly ground black pepper


  • Preheat oven to 400 degrees. Cut sweet potatoes into wedges and place on a baking sheet. Toss with olive oil to lightly coat and salt and roast, shaking the pan every once in a while, until almost tender, about 30 minutes. Meanwhile, in a bowl, combine the remaining ingredients except the cilantro. Remove the pan from the oven and pour over the sweet potatoes, stirring. Return to the oven for 8-10 more minutes until the potatoes are fully cooked and the glaze has reduced. Remove and set aside.
  • While the potatoes are roasting, make the hummus. Place all of the ingredients in a food processor and blend until very smooth, scraping down the sides two or three times. Taste for salt and add more if needed. While blending pour in between 2-4 tablespoons of water to loosen the hummus. It should be a nice, creamy thickness.
  • In a wide serving bowl, smear the hummus along the bottom. Scatter the sweet potatoes on top and garnish with the cilantro. Serve warm or at room temperature with a big spoon for scooping up all the layers.