Za’atar-Spiced Sweet Potato Lettuce Cups

Take one bite of these vibrant sweet potato wraps and you’ll immediately fall in love. Hearty slices of sweet potato are brushed in a Middle Eastern-inspired marinade that combines pomegranate molasses, za’atar seasoning, cumin, and turmeric to create a savory-sweet explosion of mouthwatering flavors. While the potatoes bake to tender perfection in the oven, you’ll whisk together a tangy topping of dried fruits, juicy pomegranate seeds, zesty citrus, and spicy cayenne to complement the tasty tubers. Pile everything into a crisp lettuce leaf and top with sliced scallions for a nourishing dish that will leave you licking your fingers. If you want to meal prep a large batch, simply store each component of the recipe in separate airtight containers in the fridge, and assemble the wraps when you’re ready to eat.

For more healthy lettuce wrap recipes, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 2 tablespoons pomegranate molasses or lemon juice
  • 2 teaspoons za’atar spice blend
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 lb. fresh sweet potatoes, cut into fourteen 1-inch-thick planks
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup fresh pomegranate arils
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dates
  • ½ teaspoon orange zest
  • 3 tablespoons fresh orange juice
  • ¼ teaspoon cayenne pepper
  • 14 butterhead lettuce leaves
  • ¼ cup sliced scallions or chives


  • Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper or silicone baking mats. In a small bowl stir together the first four ingredients (through turmeric) and 2 tablespoon water. Arrange sweet potatoes in a single layer on baking sheets. Brush both sides with molasses mixture. Season with salt and black pepper. Bake 20 to 30 minutes or until tender, turning planks over halfway through baking. Brush with the remaining molasses mixture.
  • Meanwhile, in a small bowl stir together the next six ingredients (through cayenne pepper).
  • Place sweet potatoes on lettuce leaves. Top with fruit mixture and sprinkle with scallions.

Comments (3)

(5 from 3 votes)

Recipe Rating

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Wonderful flavors! The cayenne cuts through the sweetness of the dates and apricots. I added a little more of the pomegranate molasses for sharpness. I also crushed a few pistachios to add texture and that put the dish over the top.

Greg Mitchell

This was interesting. The sweet/savory/spicy paired with the crisp cold lettuce well. The only issue is that the spice paste that is applied to the sweet potatoes got kind of chalky in the oven, even while basting them a couple times in the cooking process. We may prepare it again; it’s a nice break from the heavier whole grain based dishes we typically rely on.


I'm up for trying anything that calls for za'atar!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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