Votes: 5
Rating: 2.8
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Twice-Baked Sweet Potatoes with Crispy Chickpeas
Prep Time1hour
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 400 degrees. Prick the sweet potatoes a few times, and bake until cooked through about 45-60 minutes.
  2. When the potatoes have cooled enough to handle, slice in half lengthwise and carefully scoop the inner flesh into a mixing bowl. Combine with the shredded cheese, yogurt, parsley, cilantro, and scallions. Carefully scoop the mixture back into each sweet potato, and return to the oven for another 10-15 minutes.
  3. While the potatoes finish cooking, warm a large skillet over medium heat. Add the olive oil, chickpeas, 1 teaspoon of the harissa powder, cumin, and sea salt, and cook, stirring, until the chickpeas begin to brown and crisp, about 8-10 minutes. The chickpeas will lose their crispness over time so it’s best to make just before serving.
  4. To serve, remove the sweet potatoes from the oven and allow to cool a few minutes. Top each with the chickpeas, cherry tomatoes, extra fresh herbs, and yogurt. Season to taste with salt and pepper. Enjoy!
Notes
Votes: 5
Rating: 2.8
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Twice-Baked Sweet Potatoes with Crispy Chickpeas
Prep Time1hour
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 400 degrees. Prick the sweet potatoes a few times, and bake until cooked through about 45-60 minutes.
  2. When the potatoes have cooled enough to handle, slice in half lengthwise and carefully scoop the inner flesh into a mixing bowl. Combine with the shredded cheese, yogurt, parsley, cilantro, and scallions. Carefully scoop the mixture back into each sweet potato, and return to the oven for another 10-15 minutes.
  3. While the potatoes finish cooking, warm a large skillet over medium heat. Add the olive oil, chickpeas, 1 teaspoon of the harissa powder, cumin, and sea salt, and cook, stirring, until the chickpeas begin to brown and crisp, about 8-10 minutes. The chickpeas will lose their crispness over time so it’s best to make just before serving.
  4. To serve, remove the sweet potatoes from the oven and allow to cool a few minutes. Top each with the chickpeas, cherry tomatoes, extra fresh herbs, and yogurt. Season to taste with salt and pepper. Enjoy!
Notes
Comments