Some friends had us over for dinner and served us these delicious stuffed sweet potatoes. They were so good I had to get the recipe. You are going to thoroughly dig this, sweet, savory, and smoky dish.
Sorry, if you are a calorie counter you are going to have to figure it out. “Ain’t nobody got time for that.”
First get this together:
4 sweet potatoes
1 can chickpeas
1/2 tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
a pinch of sea salt
a squirt of lemon juice
Preheat oven to 400 degrees F and line a large baking sheet with foil.
Rinse and scrub 4 sweet potatoes and cut in half lengthwise. Lightly oil up the skins. Place them face down on the foil. Try to pick sweet potatoes about the same size, so they bake evenly. It should take about 25 minutes.
Before you put the potatoes in the oven, rinse and drain a can of chickpeas, then toss them in olive oil and spices and place on a foil-lined baking sheet with the potatoes. I don’t have an oven in my tiny house, so I just Instant Pot those bad boys and buy roasted chickpeas.
While that is baking, get the rest of the stuff together and whisk it together. Adjust according to taste. You might have to thin the sauce with a little bit of water.
1/4 cup hummus
3 Tbsp of lemon juice
1 tsp dried dill
3 cloves garlic, minced
Once sweet potatoes are fork tender, and the chickpeas are golden brown – roughly 25 minutes – remove from oven. Turn them skins down and rough up the insides a little with a fork. Pile on the roasted chickpeas, add the sauce and garnish.
Toss together and garnish with:
1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
2 Tbsp lemon juice
YUM! They taste as good as they look.