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A close up of a stuffed sweet potato with a dollop of avocado crema on a plate with 2 lime wedges.
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Stuffed Sweet Potatoes 

Roasted sweet potatoes are filled with a warm chickpea mixture with sun dried tomatoes, spinach, and lime, then topped with a dollop of creamy avocado crema. Perfect for a cozy lunch or dinner, this dish both satisfying and easy!
Prep Time5 minutes
Cook Time1 hour 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly
Diet: Gluten Free, Vegetarian
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

  • 4 small to medium sweet potatoes, washed, scrubbed clean, and dried
  • Extra virgin olive oil
  • 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
  • Freshly ground black pepper
  • 1 lime, zested and juiced
  • Avocado Crema, to serve
  • 1/2 cup chopped fresh cilantro or parsley

Instructions

  • Get ready. Position an oven rack in the center of the oven and preheat it to 400°F. Using a fork, poke holes all over the sweet potatoes. Line a sheet pan with foil and arrange them on top.
  • Roast sweet potatoes. Bake on the middle rack of the heated oven for about 45 minutes to 1 hour or until the sweet potatoes are fork tender.
  • Make the chickpea filling. Meanwhile, heat two tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add the shallots and cook for about 3 minutes, tossing occasionally. Add the garlic and cook for about 30 seconds, then add the chickpeas and sundried tomatoes. Cook for about 10 minutes until the chickpeas are tender and warmed through. Add the spinach and a big pinch of kosher salt and black pepper. Toss just until the spinach is just wilted. Finish with the lime juice. Remove from the heat.
  • Stuff the sweet potatoes. When the sweet potatoes are ready, remove them from the oven and slice them partway through the center so that they remain intact on the bottom. Open the sweet potatoes up a bit to make room for the filling. Heap spoonfuls of the chickpea mixture to fill the cavity of each sweet potato.
  • Finish and serve. Top each potato with a dollop of Avocado Crema. Sprinkle the chopped cilantro or parsley and lime zest on top and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sun dried tomatoes used in this recipe.
  • How to get ahead. You can roast your sweet potatoes a day or two in advance and warm them up in a medium-heated oven for about 15 minutes while you make the chickpea filling.

Nutrition

Calories: 365.5kcal | Carbohydrates: 75.1g | Protein: 13g | Fat: 3.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 0.7g | Sodium: 550.5mg | Potassium: 1454.4mg | Fiber: 15.7g | Sugar: 14g | Vitamin A: 34894.9IU | Vitamin C: 31.4mg | Calcium: 172.8mg | Iron: 5.2mg

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