Description
Deliciously roasted sweet potatoes stuffed with a spiced chickpea mixture and topped with a fresh yogurt sauce.
Ingredients
Scale
- 2–3 medium sweet potatoes, cut in half lengthwise, skin on
- 1 tablespoon olive oil
- Salt to coat the sweet potatoes
- 1 shallot or 1/2 an onion, diced
- 4 garlic cloves, finely chopped
- 3 cups chickpeas (2 14-ounce cans), drained & rinsed
- 2 teaspoons Ras el Hanout spice blend
- ¼ teaspoon black pepper
- 2 teaspoons maple syrup
- 1 tablespoon lemon juice
- 2–3 cups tender greens like baby spinach, arugula, or spicy salad greens
- 1 1/2 cup plain yogurt (full fat or plant-based yogurt)
- 1/2 cup cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 clove garlic, pressed or grated
- 2 green onions, finely chopped
- 1 tablespoon serrano chili or jalapeno chili, minced
- ¼ teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice (more to taste)
- 1/4–1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Brush or spray olive oil on the cut side of sweet potatoes and place cut side down on a parchment-lined baking sheet. Moisten the skin with water and rub with salt to help the salt stick. Roast in the oven for 30-40 minutes until tender.
- In a bowl, mix yogurt, cilantro, mint, garlic, green onions, serrano chili, smoked paprika, cumin, lemon zest, lemon juice, and salt. This sauce is great to make ahead of time.
- In a large skillet, sauté shallots in olive oil over medium heat for 3 minutes until fragrant. Add garlic, Ras el Hanout, and black pepper, and sauté for another 1-2 minutes. Then add chickpeas and cook for a few more minutes. Stir in maple syrup and lemon juice. The mixture may seem a little spicy but will mellow when stuffed into the sweet potato.
- Once the sweet potatoes are tender, flip them right side up and slit the middle gently with a knife. Season the flesh with salt and pepper. Place a small handful of baby spinach on top, add a scoop of warm chickpea filling, and place back in warm oven if needed until ready to serve.
- Spoon the yogurt sauce over the top and garnish with fresh cilantro, pomegranate seeds, and sliced almonds. Serve with extra yogurt on the table.
Notes
- Adjust salt and seasoning in the filling according to taste.
- This dish can be made ahead of time; just reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg