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Stuffed sweet potato

Yields2 ServingsPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

I could eat this stuffed sweet potato every week. So simple, cheap, healthy and yet festive and filling.

Gevulde zoete aardappel

 2 large sweet potatoes
 200 g chickpeas
 2 tsp chicken seasoning (or replace with equal parts curry powder and paprika powder)
 ½ red bell pepper
 oil
Tahini-yoghurt sauce
 3 tbsp tahini
 3 tbsp soy yoghurt
 pepper & salt
Optional extra toppings
 fresh cilantro
 spring onions
 sriracha chili sauce
1

Scrub the sweet potatoes clean and place them unpeeled in an oven dish. Rub them with oil and put them in the oven at 200°C / 400°F. Depending on the size, it should take about 45 to 60 minutes before they are cooked. You can test this by sticking a knife into them: does it go through easily? Then they are done!

2

In the mean time, bake the chickpeas in a pan over medium heat with a little oil and chicken seasoning until they they brown slightly and become a little crunchy.

3

Cut the red bell pepper into small cubes.

4

Mix the tahini with the soy yoghurt. This will thicken as the fibres in the tahini absorb the moisture from the yoghurt and expand. Season to taste with salt and pepper.

5

When the sweet potato is baked, cut it in half lengthwise. Fill with the tahini yoghurt sauce, diced red bell pepper and baked chickpeas. You could also add some fresh cilantro or finely chopped spring onions to top it all off. Do you like it spicy? Then add some sriracha chilli sauce. Bon appétit!

Nutrition Facts

2 servings

Serving size

1 large stuffed sweet potato

Amount per serving
Calories449.7
% Daily Value *
Total Fat 17g22%

Saturated Fat 2.3g12%
Total Carbohydrate 65.2g24%

Dietary Fiber 14.9g54%
Total Sugars 13.9g
Protein 13.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.