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Photos of sweet potatoes pulled out of the ground

Baked Sweet Potatoes with Hummus

  • Author: Marty Marsh
  • Yield: 4 Servings 1x


Sweet potatoes are one really good carb that you can enjoy even if you’re diabetic. And so are chickpeas in the hummus. This makes a yummy side dish.



  • 4 sweet potatoes
  • 2 tablespoons sea salt flakes
  • 12 cups baby kale leaves
  • ½ teaspoon dried chili flakes
  • 1 tablespoon + 1 tsp. extra-virgin olive oil
  • Sea salt and cracked black pepper
  • 1 sweet onion, chopped
  • 1 cup (260g) store-bought hummus (no preservatives)


1. Preheat oven to 400°F
2. Place the sweet potatoes on a baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until soft and cooked through.
3. While the sweet potatoes are cooking, place the kale, chili pepper flakes, oil, salt and pepper on a baking sheet lined with parchment paper and toss to combine. Cook for 8–10 minutes or until golden and kale is crisp. Set aside.
4. Heat a sauté pan to medium-high heat. Add 1 tsp. of olive oil and add chopped onions. Sauté until golden brown. (about 15-18 minutes)
5. Cut the sweet potatoes in half, and top with the hummus, then the caramelized onion and crispy kale.
6. Serve and enjoy!



NOTE: You may want to slightly heat up the hummus before topping the sweet potatoes.

Marty Marsh

Hi! I’m Marty Marsh, Your Lifestyle & Wellness Coach specializing in helping you relax, rest, and heal. I make habit change fun, easy and sustainable for a lifetime of great health and happiness.
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