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stuffed sweet potatoes

Stuffed Sweet Potatoes


The tastiest meal made using pantry ingredients! Stuffed Sweet Potatoes have crunchy chickpeas, nutritious greens, and a delicious drizzle of spiced sauce!


  • 46 small sweet potatoes (or 24 large ones)
  • Olive oil
  • Salt
  • 1 can chickpeas, rinsed and drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup greek yogurt
  • 1/2 teaspoon turmeric 
  • 1 lemon, juiced
  • pinch of pepper
  • micro greens or arugula 


  1. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and set aside. Slice the sweet potatoes in half then brush with oil and sprinkle lightly with salt. Bake face down on a sheet pan for about 30-40 minutes depending on the size.
  2. Take out a second sheet pan or oven safe dish for the chickpeas. After you rinse and drain the chickpeas, carefully dry them with a paper towel then add them to the second baking pan. Toss evenly with 1 tablespoon of olive oil, 1/2 teaspoon salt, garlic powder and paprika and bake for 25-35 minutes (at the same time as the potatoes) until crisp. 
  3. Meanwhile make the sauce. In a small bowl mix together the yogurt, turmeric, lemon juice and pepper until smooth. If you want the sauce a little thinner, use more lemon juice or thin out with a few drops of water. 
  4. Once potatoes are cooked use a fork or spoon to mash the flesh inside the potato a bit. Fill with crispy chickpeas, layer on some micro greens or arugula and drizzle with yogurt sauce. Serve and enjoy!