Stuffed Sweet Potatoes
Deliciously roasted sweet potatoes filled with a savory mixture of chickpeas, spinach, and zesty lime, topped with avocado crema.
Ingredients
For the Sweet Potatoes
- 4 pieces small to medium sweet potatoes, washed and dried Choose firm sweet potatoes.
For the Filling
- 2 tablespoons extra virgin olive oil For sautéing the filling.
- 3 pieces shallots, chopped Add sweetness to the filling.
- 2 cloves garlic, minced Enhances flavor.
- 2 cans chickpeas, drained and rinsed Great protein source.
- 1/4 cup chopped sun-dried tomatoes For added depth of flavor.
- 3 cups baby spinach Provides freshness.
- to taste kosher salt Adjust to preference.
- to taste freshly ground black pepper Adjust to preference.
- 1 piece lime, zested and juiced Adds a zesty punch.
- 1/2 cup avocado crema, for serving For a rich topping.
- 1/2 cup chopped fresh cilantro or parsley For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then poke holes in them with a fork.
Roasting Sweet Potatoes
- Place sweet potatoes directly on the oven rack or a baking sheet and roast for about 45 to 60 minutes until fork-tender.
Making the Filling
- In a skillet, heat extra virgin olive oil over medium heat.
- Sauté chopped shallots for about 3 minutes until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Stir in drained chickpeas and sun-dried tomatoes and cook for about 10 minutes.
- Fold in baby spinach and season with salt and pepper. Cook until the spinach wilts.
- Mix in the lime juice.
Stuffing
- Once sweet potatoes are roasted, slice them open lengthwise and fluff the insides with a fork.
- Spoon the chickpea filling into each sweet potato, packing it generously.
Serving
- Top with avocado crema, sprinkle with herbs, and serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Stuffed sweet potatoes can be customized with different proteins and vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to four days.