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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
We get commissions for purchases made through links in this post.
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!
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.
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.
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.
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 salsa verde, cotija or feta cheese, and green onions.
📖 Recipe
Stuffed Sweet Potatoes with Roasted Chickpeas
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
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.
Leave a Reply