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    Home » Recipes » Recipes

    Stuffed Sweet Potatoes with Roasted Chickpeas

    Published: Apr 30, 2021 · Modified: Nov 10, 2023 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    Stuffed sweet potatoes are an easy weeknight dinner or side dish the whole family will love. Crispy taco-seasoned chickpeas add spicy crunch and the avocado crema cools it down. All the fresh fixings mean everyone gets to make their own creation -- and no matter what they choose, it will be wholesome and delicious. 

    Stuffed Sweet Potatoes

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    You’re Going to Love These

    So easy. Prep time is about ten minutes when all is said and done and you’ll have lots of time to get other things done while the sweet potatoes and chickpeas are roasting. 

    Crunchy chickpeas. This roasted chickpea recipe is good all on its own as a crunchy snack.

    Avocado crema. This cool and creamy lime-avocado sauce really pulls this dish together. It's also a keeper for Taco Tuesday or even a veggie dip.

    Fresh veggies. Getting your family to eat veggies may not be your favorite thing ever. But when they’re stuffed in a sweet potato and topped with cheese, well, maybe it will make it all that much easier. Go ahead and amp up the veggie power by roasting cauliflower or broccoli -- or whatever everyone will eat -- and stuff those in there, too!

    Stuffed Sweet Potatoes

    How to Make Stuffed Sweet Potatoes

    Preheat the oven to 400. Wash and pierce sweet potatoes. 

    Rinse and drain chickpeas. Toss in oil, chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, and salt and pepper. 

    roasted chickpeas

    Place chickpeas and sweet potatoes on a baking sheet. Roast for 45 minutes. 

    Stuffed Sweet Potatoes

    While the chickpeas and sweet potatoes are in the oven, make the avocado lime crema. 

    How to Make Lime + Avocado Crema

    In a food processor or blender, add ½ of an avocado, ¼ cup Greek yogurt, the juice and zest of one lime, ¼ cup parsley or cilantro. Process until smooth. 

    avocado crema

    When the potatoes are soft and the chickpeas are crispy, remove them from the oven. Cut an X on top of each potato and pull back the skin. Fluff up the potato with a fork, making it ready for all the goodies you’re about to put into it. 

    Stuffed Sweet Potatoes

    Stuff each sweet potato with crispy chickpeas, avocado crema, fresh corn, and halved cherry tomatoes. Top with salsa verde, cotija or feta cheese, and green onions. 

    Stuffed Sweet Potatoes
    Stuffed Sweet Potatoes
    Stuffed Sweet Potatoes
    Stuffed Sweet Potatoes

    📖 Recipe

    Stuffed Sweet Potatoes

    Stuffed Sweet Potatoes with Roasted Chickpeas

    Cara Lanz
    Stuffed sweet potatoes are an easy weeknight dinner the whole family will love. Crispy taco-seasoned chickpeas add spicy crunch and the avocado crema cools it down. All the fresh fixings mean everyone gets to make their own creation -- and no matter what they choose, it will be wholesome and delicious.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 4
    Calories 375 kcal

    Ingredients
      

    Stuffed Sweet Potatoes

    • 4 sweet potatoes, scrubbed and pierced with a fork
    • 1 can chickpeas, drained and rinsed
    • 1 tablespoon olive oil
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • ¼ teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • salt and pepper
    • 1 cup halved cherry tomatoes
    • 1 cup fresh corn
    • ½ cup cotija or feta cheese
    • 2 green onions, sliced
    • salsa verde

    Avocado Crema

    • ½ avocado
    • ¼ cup Greek yogurt
    • 1 lime, juice and zest
    • ¼ cup parsley or cilantro
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 400. Wash and pierce sweet potatoes.
    • Rinse and drain chickpeas. Toss in oil, chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, and salt and pepper. 
    • Place chickpeas and sweet potatoes on a baking sheet. Roast for 45 minutes.
    • While the chickpeas and sweet potatoes are in the oven, make the avocado lime crema. In a food processor or blender, add ½ of an avocado, ¼ cup Greek yogurt, the juice and zest of one lime, ¼ cup parsley or cilantro. Process until smooth. 
    • When the potatoes are soft and the chickpeas are crispy, remove them from the oven. Cut an X on top of each potato and pull back the skin. Fluff up the potato with a fork, making it ready for all the goodies you’re about to put into it.
    • Stuff each sweet potato with crispy chickpeas, avocado crema, fresh corn, and halved cherry tomatoes. Top with cotija or feta cheese and green onions.

    Nutrition

    Calories: 375kcalCarbohydrates: 61gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 17mgSodium: 508mgPotassium: 1177mgFiber: 11gSugar: 15gVitamin A: 33060IUVitamin C: 32mgCalcium: 206mgIron: 3mg
    Tried this recipe?Let us know how it was!
    « Heart Shaped Mini Strawberry Hand Pies 
    Swedish Chickpea Meatballs »
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    5 from 4 votes (4 ratings without comment)

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    Hi, I'm Cara!

    I love sharing easy, delicious everyday recipes from the heartland.

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