Stuffed Sweet Potatoes

Name: Stuffed Sweet Potatoes
Prep time: 5 min
Cook time: 1 h 10 min
Yield: 4 people
Ingredients: 4 small to medium sweet potatoes; extra virgin olive oil; 3 shallots; 2 garlic cloves; 2 (15-ounce) cans chickpeas; 1/4 cup chopped sun dried tomatoes; 3 cups baby spinach; kosher salt; freshly ground black pepper; 1 lime; Avocado Crema; 1/2 cup chopped fresh cilantro or parsley

User Reviews

4.9

21 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Servings
4 people
Calories
3655 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Mediterranean

Stuffed Sweet Potatoes

Frida Fisher

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Roasted sweet potatoes are filled with a warm chickpea mixture with sun dried tomatoes, spinach, and lime, then topped with a dollop of creamy avocado crema. Perfect for a cozy lunch or dinner, this dish both satisfying and easy!

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Ingredients

Servings

4 small to medium sweet potatoes, washed, scrubbed clean, and dried
extra virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped sun dried tomatoes
3 cups baby spinach
kosher salt
freshly ground black pepper
1 lime, zested and juiced
Avocado Crema, to serve (see homemade avocado crema recipe)
1/2 cup chopped fresh cilantro or parsley

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Instructions

Get ready. Position an oven rack in the center of the oven and preheat it to 400°F. Using a fork, poke holes all over the sweet potatoes. Line a sheet pan with foil and arrange them on top.
Roast sweet potatoes. Bake on the middle rack of the heated oven for about 45 minutes to 1 hour or until the sweet potatoes are fork tender.
Make the chickpea filling. Meanwhile, heat two tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add the shallots and cook for about 3 minutes, tossing occasionally. Add the garlic and cook for about 30 seconds, then add the chickpeas and sundried tomatoes. Cook for about 10 minutes until the chickpeas are tender and warmed through. Add the spinach and a big pinch of kosher salt and black pepper. Toss just until the spinach is just wilted. Finish with the lime juice. Remove from the heat.
Stuff the sweet potatoes. When the sweet potatoes are ready, remove them from the oven and slice them partway through the center so that they remain intact on the bottom. Open the sweet potatoes up a bit to make room for the filling. Heap spoonfuls of the chickpea mixture to fill the cavity of each sweet potato.
Finish and serve. Top each potato with a dollop of Avocado Crema. Sprinkle the chopped cilantro or parsley and lime zest on top and serve.

Notes

to browse quality Mediterranean ingredients including the
olive oil
and
sun dried tomatoes
used in this recipe.
You can roast your sweet potatoes a day or two in advance and warm them up in a medium-heated oven for about 15 minutes while you make the chickpea filling.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sun dried tomatoes used in this recipe.
How to get ahead. You can roast your sweet potatoes a day or two in advance and warm them up in a medium-heated oven for about 15 minutes while you make the chickpea filling.

Nutrition Information

Show Details

Calories 365.5kcal (18%) Carbohydrates 75.1g (25%) Protein 13g (26%) Fat 3.3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1.4g Monounsaturated Fat 0.7g Sodium 550.5mg (23%) Potassium 1454.4mg (42%) Fiber 15.7g (63%) Sugar 14g (28%) Vitamin A 34894.9IU (698%) Vitamin C 31.4mg (35%) Calcium 172.8mg (17%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 3655 kcal

% Daily Value*

Calories	365.5kcal	18%
Carbohydrates	75.1g	25%
Protein	13g	26%
Fat	3.3g	5%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	1.4g	8%
Monounsaturated Fat	0.7g	4%
Sodium	550.5mg	23%
Potassium	1454.4mg	31%
Fiber	15.7g	63%
Sugar	14g	28%
Vitamin A	34894.9IU	698%
Vitamin C	31.4mg	35%
Calcium	172.8mg	17%
Iron	5.2mg	29%