Description
This Stuffed Sweet Potatoes recipe features perfectly roasted sweet potatoes filled with a flavorful chickpea, sun-dried tomato, and spinach sauté. Topped with a creamy avocado crema and fresh herbs, this vibrant dish is nutritious, satisfying, and perfect for a wholesome lunch or dinner.
Ingredients
Sweet Potatoes
- 4 small to medium sweet potatoes, washed, scrubbed clean, and dried
- Extra virgin olive oil (for roasting and sautéing)
Chickpea Filling
- 3 shallots, chopped
- 2 garlic cloves, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped sun-dried tomatoes
- 3 cups baby spinach
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lime, zested and juiced
Toppings
- Avocado Crema, to serve (see homemade avocado crema recipe)
- 1/2 cup chopped fresh cilantro or parsley
Instructions
- Prepare the Sweet Potatoes: Position a rack in the center of the oven and preheat it to 400°F (200°C). Using a fork, poke holes all over each sweet potato to allow steam to escape during roasting. Line a sheet pan with aluminum foil and arrange the sweet potatoes on top.
- Roast the Sweet Potatoes: Bake the sweet potatoes on the middle rack of the oven for about 45 minutes to 1 hour, or until they are fork-tender and soft throughout.
- Make the Chickpea Filling: While the sweet potatoes roast, heat two tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped shallots and sauté for about 3 minutes, tossing occasionally to soften them. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chickpeas and chopped sun-dried tomatoes, and cook for about 10 minutes, stirring occasionally, until the chickpeas are warmed through and tender.
- Add Spinach and Seasonings: Incorporate the baby spinach along with a generous pinch of kosher salt and freshly ground black pepper. Toss the mixture just until the spinach wilts, then finish by adding the juice of one lime. Remove the skillet from heat.
- Stuff the Sweet Potatoes: When the sweet potatoes are roasted perfectly, remove them from the oven. Slice each sweet potato partway through the center without cutting fully in half to keep the base intact. Gently open the cavity of each sweet potato and spoon the chickpea mixture generously inside.
- Finish and Serve: Top each stuffed sweet potato with a dollop of creamy avocado crema. Sprinkle the chopped fresh cilantro or parsley and the lime zest over the top for freshness and color. Serve immediately and enjoy!
Notes
- To check doneness, the sweet potatoes should feel soft when pierced with a fork.
- Avocado crema can be homemade by blending avocado with lime juice, salt, and a bit of sour cream or yogurt for creaminess.
- Feel free to substitute fresh parsley if you prefer a milder herb flavor over cilantro.
- This recipe is easily made vegan by ensuring the avocado crema is dairy-free.
- Leftover chickpea filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
