Two sweet potato halves, stuffed with chickpeas, with dressing on top. In the background, there is a jar of paprika powder, a jar of sesame seeds, and rosemary.

Stuffed sweet potatoes with chickpeas and tahini

A dish worthy of the holiday season! Treat your tastebuds and nourish your gut with this flavoursome, colourful recipe.

Makes 4 servings.

Ingredients

  • 4 whole, medium-sized sweet potatoes
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 clove garlic, minced
  • salt and pepper to taste

Dressing

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 2–3 tbsp water, for sauce consistency
  • chopped parsley or sesame, for garnish

Directions

  1. Preheat oven to 200°C. Wash and scrub the sweet potatoes. Pierce each sweet potato with a fork several times.
  2. Place on a baking sheet and bake for roughly 40 minutes, or until tender. Baking length may vary depending on the size of the sweet potatoes. Once done, remove from oven.
  3. In the meantime, heat the olive oil in a pan over medium heat. Add cumin, smoked paprika, minced garlic, coriander and salt and pepper.
  4. Add the chickpeas. Stir to coat evenly, and cook for 5–7 minutes until the chickpeas are golden.
  5. In a small bowl, mix together tahini, lemon juice, minced garlic and salt. Add water in increments to your desired consistency.
  6. Once the sweet potatoes have cooled slightly, slice each lengthwise.
  7. Using a fork, fluff the inside, then stuff them with the spiced chickpeas.
  8. Drizzle with the tahini dressing. Sprinkle chopped parsley or sesame for garnish.